Is there a difference between Korean spring sauce and sweet noodle sauce?

Spring sauce is Korean mixed sauce. The raw materials are mainly black beans, soy sauce, sugar and sesame.

Sweet noodle sauce, also known as sweet sauce, takes flour as the main raw material.

Basic introduction

Sweet noodle sauce, also known as sweet sauce, is a sauce-like condiment made of flour as the main raw material through koji-making and thermal insulation fermentation. Its taste is sweet and salty, and it has both sauce flavor and ester flavor. Suitable for making sauce-fried and sauce-fried dishes, such as "diced pork with sauce", or dipping in green onions, cucumbers, roast ducks and other dishes. You can also make cakes to eat.

Nutritional efficacy

Sweet noodle sauce has undergone a special fermentation process, and its sweetness comes from maltose, glucose and other substances produced in the fermentation process. Umami taste comes from amino acids produced by protein decomposition, and salty taste is produced by adding salt. Sweet noodle sauce contains a variety of flavor substances and nutrients, which not only tastes delicious, but also enriches the nutrition of dishes, increases the edibility of dishes, and has the effect of appetizing and helping food.

There is a good way to eat.

Suitable for all ages, about 30 grams each time. Because sweet noodle sauce contains a certain amount of sugar and salt, patients with diabetes and hypertension should be careful to eat it. Sweet noodle sauce is an indispensable role in eating Beijing roast duck. Pick a little sweet noodle sauce with chopsticks, put it on the lotus leaf cake, cover some roast duck, put some shredded onion, cucumber strips or radish strips, and roll the lotus leaf cake into your mouth. It is really delicious. Shandong folks are known as "green onions sip (dip) sweet sauce, but pickles don't rot." "Say.