Kisoondo

Highlights Bamboo salt — jugyeom — is the quiet secret behind Master Ki Soondo's celebrated jang (fermented pastes and sauces). Sun-dried sea salt is roasted inside Damyang bamboo over pine until its bitterness turns to a rounder, savory sweetness. The same salt she uses...

Highlights Cheongjang is the lightest of Korean soy sauces — pale in color, mild and clean in taste, made for dishes where you want seasoning without darkening the pot. Master Ki Soondo makes hers from the same three ingredients as her aged soy sauces...

Highlights Cheongjang is a unique soy sauce fermented one year at most, offering a light hue and milder taste. Perfect for clear soups or dishes where preserving the dish's color is essential. Also applicable to vegetable banchan or namul, and steamed egg.1년을 넘지 않는...

Highlights If soy sauce had a Grand Cru, this would be it. Kisoondo Jinjang is a traditional Korean soy sauce aged at least five years, developing a color as deep as midnight and a flavor no shortcut can reproduce. Master Ki Soondo, Korea's Traditional...

Highlights If soy sauce had a Grand Cru, this would be it. Ki Soondo Jinjang is a premium Korean traditional soy sauce aged for at least five years, developing a color as deep as midnight and a flavor no shortcut can reproduce. It is...

Highlights Most sweeteners start with sugar. This one starts with barley that Master Ki Soondo sprouts and grows herself. Jocheong is Korea's traditional grain syrup, and hers uses just two ingredients — Korean rice and that homegrown barley malt — slow-simmered for hours until...

Highlights Ingredients: 100% of ingredients produced in Korea: Rice and malt 원료: 국산 쌀 (92%), 엿기름 (8%)Net Weight: 230g (= 8 oz)Sell By Date: Printed on packageStorage Method: Store in a dry place.  Keep refrigerated after opening. Watch Kisoondo on CNN Watch Kisoondo on...

Highlights Some condiments sit in the back of the fridge, forgotten. This one gets pulled out every time. Kisoondo Ssamjang is handcrafted by Master Ki Soondo — one of Korea's most celebrated fermentation masters — using a recipe her family has quietly perfected for...

Highlights This Ssamjang by the Fermentation Master Ki Soondo is the golden mix of her all natural Gochujang, Doenjang and sesame oil. An excellent pair with BBQ, great for almost everything. 기순도 진장(陳醬) 명인이 만드는 고추장과 된장, 참기름을 황금비율로 섞어 만든 쌈장. Ingredients: Soybeans,...

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 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 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...

Highlights The Fermentation Master Ki Soondo’s Traditional Doenjang is made of only three natural ingredients - beans, bamboo salt, and water.  It offers the authentic taste that embodies the essence of Korean cuisine, reflecting the master's dedication to her family’s heritage kept for 400...

Highlights Spicy, salty, sweet — getting all three right is what separates a great gochujang from everything else. Master Ki Soondo has been carrying that balance forward through 370 years of family tradition, fermenting her paste the old way: 100% Korean-grown ingredients, hand-shaped meju...

Highlights Bold. Rich. Uncompromising. This small-batch gochujang is crafted by Korea’s fermentation master, Ki Soondo, using time-honored techniques and natural Korean ingredients. No additives. No shortcuts. Just deeply savory, layered heat that brings instant depth to any dish. 진하고 깊은 맛, 타협 없는 정성....

Highlights Ganjang is the seasoning soy sauce at the heart of Korean home cooking — not the dark, syrupy kind for dipping, but the clean, salt-forward sauce that gives a pot of soup its backbone. Master Ki Soondo brews hers just once a year,...

Highlights Made only once a year by Master Ki Soondo, this traditional soy sauce is crafted with just three ingredients—Korean soybeans, bamboo salt, and pure mountain water—for a deeply savory, umami-rich foundation in Korean cooking. 기순도 명인이 해마다 단 한 번, 콩·죽염·맑은 물 단...