To truly understand Kisoondo’s soy sauce, we must first understand Korean jang.
Jang is not simply a seasoning. It is a philosophy of cooking shaped by time, patience, and balance.
For more than 2,000 years, Korean kitchens have relied on fermented sauces as the foundation of flavor. Among them, three forms of jang define the heart of Korean cuisine:
Unlike many modern condiments, traditional Korean jang is made from whole soybeans, fermented slowly with wild microorganisms, and aged through the changing seasons. Time is not controlled—it is respected.
This is why Korean jang does not dominate a dish. It supports it.
How Korean Soy Sauce Is Different
Traditional Korean soy sauce (Ganjang) is created by separating naturally fermented meju. There is no wheat, no chemical accelerators, and no artificial shortcuts.
Through long fermentation, saltiness softens, bitterness disappears, and layers of umami emerge.
It is a flavor that is deeply expressive yet gentle, richly savory yet clean, and complex without ever feeling heavy.
This is why Korean soy sauce is used not just for seasoning, but for building flavor from the ground up—in soups, broths, marinades, and ceremonial dishes.
Time as the Main Ingredient
In modern food production, speed is efficiency. In Korean jang, speed destroys meaning.
A jang aged for years reflects weather, air, microbes, and human care. Each jar tells a slightly different story. This is why master artisans like Kisoondo are essential—they understand when to wait, and when not to interfere.
Her five-year-aged “Jinjang” represents the philosophy of Korean jang at its highest level.
Bring Korean Jang Into Your Kitchen
Understanding Korean jang changes how you cook.
When you use a traditionally aged soy sauce, you don’t need more seasoning—just better seasoning. A few drops can transform a dish, whether it’s a simple bowl of rice or a carefully prepared meal.
Explore authentic Korean jang curated by Kim’C Market.
FAQ
Is traditional Korean soy sauce gluten-free?
Traditional Korean soy sauce is typically made without wheat and relies on soybeans alone. However, always check individual product details.
Why does Korean soy sauce taste less salty than other soy sauces?
Long fermentation breaks down sharp saltiness and replaces it with layered umami and natural sweetness.
How is Korean soy sauce different from Japanese or Chinese soy sauce?
Japanese soy sauce often includes wheat and is fermented more quickly, resulting in a sharper taste. Korean soy sauce is slower, deeper, and more rounded.
Coming Next
Series 3: Why This Soy Sauce Is Extraordinary — The “Hermès” of Korean Soy Sauce
We’ll explore Kisoondo’s five-year-aged “Jinjang”: how to use it, what to pair it with, and why chefs consider it a once-in-a-lifetime ingredient.