Fermented Pastes

Highlights Master Ki Soondo took her traditional gochujang and folded in ripe Damyang strawberries — and the result is a paste that's rich and fermented, sweet and gently spicy all at once. Built on 100% Korean ingredients and aged over six months the traditional...

Highlights If your doenjang jigae has ever tasted flat or one-dimensional, it's probably because it was made in a factory, not a village. Jookjangyeon's doenjang is the real thing—fermented for 1,000 days in traditional earthenware, made in the mountain village of Sangsari, Pohang, by...

Highlights Earthy, nutty, and deeply savory — Muryangsu's doenjang is the fermented soybean paste at the heart of Korean cooking. Fermented for years in traditional onggi from just three things — large-grained heirloom Buseoktae soybeans, Sinan sea salt aged until its bitterness drains away,...

Highlights Ingredients: All-natural, all locally sourced Korean ingredients Only Soybean, Salt and Water. Compare this with others that has many chemicals and additives. 오직 콩, 소금, 물만 넣어 발효시켰습니다. 갖가지 화학재료, 몸에 좋지 않은 시럽을 넣어 만든 제품들과는 향부터 다릅니다. Brand & Artisan: Farmers...

  Highlights Ingredients: All natural, all locally sourced Korean ingredients Only Red Pepper Powder, Malt Syrup, Sweet Rice and Salt. Compare this with others that are full of chemicals and additives. 발효를 시키지 않아 갖가지 화학재료, 몸에 좋지 않은 시럽을 넣어 만든 제품들과는 향부터...

Highlights The creative mix of the Fermentation Master Ki Soondo’s Traditional Gochujang and the famously sweet strawberries harvested in Damyang makes even world-class chefs addicted.  대한민국 기순도 ‘진장(陳醬)’ 명인의 전통고추장과 당도 높기로 유명한 ‘담양 딸기'만을 사용해 단맛을 끌어올린 딸기고추장은 세계적인 셰프들도 즐겨 사용하고 아이들도...

Highlights Jookjangyeon’s gochujang is fermented in Onggi clay pots for 1,000 days using only traditional methods and clean Korean ingredients. No additives. No shortcuts. Just deep, developed flavor and a subtle kick of heat. Ideal for cooking, dipping, mixing, or marinating—this is not just...

Highlights Doenjang is the quiet backbone of the Korean kitchen — the fermented paste behind every good pot of jjigae and the savory depth in countless everyday dishes. Master Ki Soondo makes hers the way her family has for 370 years, with just three...