The Story of Jinjang — The “Hermès” of Korean Soy Sauce
By now, you know who Kisoondo is. You understand what Korean jang represents.
Now comes the final question: Why is this soy sauce so extraordinary?
The answer lies in radical simplicity.
Only Three Ingredients. Nothing Else.
Kisoondo’s “Jinjang” is made with just three ingredients:
- Korean soybeans (from Muan, Goheung, and Damyang)
- Handmade bamboo salt
- Pure spring water from Wolbong Mountain
No additives. No preservatives. No shortcuts.
This simplicity is intentional. When ingredients are this few, there is nowhere to hide. Only time and craftsmanship can create flavor.
Aged for Over Five Years
Most soy sauces are fermented for months. Some for a year. “Jinjang” is aged for over five years.
During that time, sharp saltiness fades. Proteins break down slowly. Umami deepens.
What emerges is a soy sauce that is rich yet gentle, savory without aggression, and complex but never heavy.
This is why chefs often say it doesn’t “season” food—it finishes it.
How to Use “Jinjang”
Because of its depth, “Jinjang” is used sparingly. A few drops are enough.
It pairs beautifully with:
- jerky or cured meats
- herbal soups and nourishing broths
- rice dishes and eggs
- minimalist Western cuisine where ingredients matter
Think of it less as a condiment and more as a final touch of intention.
Why Chefs Call It the “Hermès” of Soy Sauce
Like Hermès, “Jinjang” is not about trend or speed. It is about heritage, patience, and mastery.
You are not paying for volume—you are paying for time: five years of waiting, generations of knowledge, and a living fermentation tradition that cannot be rushed or replicated.
Experience “Jinjang”
Kisoondo’s five-year-aged “Jinjang” is carefully curated and available at Kim’C Market, alongside other exceptional examples of Korean food craftsmanship.
Bring the depth of Korean fermentation into your kitchen with Kim’C Market.
FAQ
How much should I use?
Very little. A few drops are often enough to elevate an entire dish.
How should I store it?
Store in a cool, dry place away from direct sunlight. Refrigeration is not required.
Is it worth the price?
If you value craftsmanship, tradition, and flavor that cannot be replicated, yes. This is not an everyday soy sauce—it’s a culinary investment.
The End of the Series
This series began with a woman. It continued with a culture. And it ends with a taste—one shaped by centuries, patience, and care.
Korean jang is not fast food. It is slow wisdom. And “Jinjang” is one of its purest expressions.