{"title":"Fermented Paste","description":"","products":[{"product_id":"gochujang-500g","title":"Premium Gochujang (Red Chili Paste) (500g)","description":"\u003ch5\u003eHighlights\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eJookjangyeon’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. \u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eBecause our gochujang is completely unpasteurized, the healthy probiotics and natural enzymes are still very much alive and actively fermenting. Due to this vigorous, live fermentation, you might occasionally notice a little gochujang bubbling up or leaking from the container.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003ePlease be assured that this is entirely normal and perfectly safe to consume. In fact, it is the ultimate proof that you are enjoying a truly living, breathing artisan paste—which is exactly why its depth of flavor is simply unmatched by commercial alternatives.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003eIdeal for cooking, dipping, mixing, or marinating—this is not just a condiment, but a statement of craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e죽장연 고추장은 1000일 동안 전통 옹기에서 자연 발효되며, 깊고 진한 맛을 자랑합니다. 인공 첨가물은 일절 사용하지 않았습니다. 시간과 자연이 빚어낸 깊은 풍미와 기분 좋은 매콤함만 존재합니다. \u003c\/p\u003e\n\u003cp data-path-to-node=\"11\"\u003e간혹 용기 밖으로 고추장이 조금 새어 나오는 경우가 있습니다. 이는 제품의 결함이 아니라, 인위적인 멸균(Pasteurization) 처리를 하지 않아 유익한 유산균과 효소가 병 속에서도 여전히 생동감 있게 살아 숨 쉬며 발효 중이라는 가장 확실한 증거랍니다.\u003c\/p\u003e\n\u003cp data-path-to-node=\"12\"\u003e드시는 데에는 전혀 지장이 없으며, 오히려 공장제 고추장에서는 절대 흉내 낼 수 없는 압도적인 생명력과 진정한 장맛을 품고 있다는 뜻이니 안심하고 즐겨주세요.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13\"\u003e요리, 디핑, 마리네이드 등 어디에나 완벽하게 어울립니다. 단순한 양념을 넘어선 장인의 작품을 경험해 보세요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGochujang Cauliflower Wings Recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/DZwv-j8QN4c?si=aucTZTqlzdhORs1Y\" title=\"Gochujang Cauliflower Wings\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch5\u003eDescription\u003c\/h5\u003e\n\u003cp\u003eThis gochujang is naturally fermented for 1,000 days to develop its rich, sweet, savory, and spicy balance.\u003c\/p\u003e\n\u003cp\u003eMade with 100% Korean ingredients: red pepper powder, malt syrup, sweet rice, and sea salt.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 1.10 lbs\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing Size:\u003c\/strong\u003e 1 tbsp\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate after opening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This is a living, fermented product. It may bubble or overflow naturally due to the absence of preservatives. This is normal and safe to consume.\u003c\/p\u003e\n\u003cp\u003e죽장연 고추장은 1000일간 자연 발효되어 달콤함, 감칠맛, 매운맛이 조화를 이룹니다.\u003c\/p\u003e\n\u003cp\u003e국산 고춧가루, 엿기름, 찹쌀, 천일염만을 사용하여 건강하게 만들었습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e내용량:\u003c\/strong\u003e 500g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1회 제공량:\u003c\/strong\u003e 약 1큰술\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e보관방법:\u003c\/strong\u003e 개봉 후 냉장보관\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e주의사항:\u003c\/strong\u003e 방부제가 없어 자연 발효가 지속되며 가끔 넘칠 수 있습니다. 이는 자연스러운 현상으로 안심하고 드셔도 됩니다.\u003c\/p\u003e\n\u003ch5\u003eAbout\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is nestled in the sunny valley of Jookjang-ri on Korea’s east coast—an ideal climate for naturally fermented pastes. Their gochujang is handcrafted in traditional Onggi clay pots by local artisans.\u003c\/p\u003e\n\u003cp\u003e경상도 동해안의 햇살 좋은 골짜기, 죽장리에 자리한 죽장연은 된장과 고추장 발효에 최적의 자연환경을 갖추고 있습니다. 무형문화재 장인의 옹기에서 지역 주민들과 함께 전통 방식으로 정성껏 만듭니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet our producers:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/y4DmIsEPI5o?si=fpp3jSf8ymh9YdBn\" title=\"Meet the Jookjangyeon Producers\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":29084396093524,"sku":"0013","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/premium-gochujang-red-chili-paste-500g-kim-c-market-1_df6ba333-ed4c-4251-b71a-c9a4b7efee14.png?v=1686256320"},{"product_id":"jookjangyeon-doenjang-500g","title":"Premium Doenjang (Soybean Paste) (500g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIf 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 artisans who have been doing this for generations. Three ingredients, zero shortcuts, and the kind of deep, savory complexity that reminds you why Korean food has finally earned its place on the world's culinary stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fermented soybeans (100% Korean-grown), 3-year sun-dried sea salt (Sinan), bedrock water filtered through rock 200 m underground\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No MSG, no artificial coloring, no preservatives; vegan, gluten-free\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Soybeans boiled in iron cauldrons over oak, hand-shaped into meju, fermented in hwangto (loess) rooms, then aged 1,000+ days in breathing onggi — only 1,000 jars a year\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g (1.1 lb)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — a white film may form on the surface and the jar may bubble or overflow a little. Both are natural signs of active fermentation; just skim the surface and carry on.\u003c\/p\u003e\n\u003cp\u003e가장 정직한 된장 한 숟갈이 여기 있습니다. 포항 죽장면 상사리, 구암산 깊은 산골 마을에서 만들어지는 죽장연 전통 된장은 천 일이라는 시간과 세 가지 재료—국산콩, 신안 천일염, 암반수—만으로 완성됩니다. 화학 조미료도, 방부제도, 색소도 없습니다. 그저 자연과 시간이 빚어낸 깊고 진한 감칠맛이 있을 뿐입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA thousand days in the making\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSangsari, in Jookjang-eup, Pohang, sits deep in the Taebaek mountains — untouched by coastal humidity or industrial sprawl. The air is cold and clean, the soil mineral-rich, and 200 metres down flows bedrock water filtered through rock over centuries. The environment itself is the first ingredient. From there, Jookjangyeon takes no shortcuts: white-kernel soybeans grown over 200 days in the highlands are boiled in a cast-iron cauldron over oak firewood, hand-shaped into meju, and left to ferment in hwangto clay rooms. Three-year Sinan sea salt and the bedrock water are added, and everything is packed into breathing onggi handcrafted by Lee Mu-nam, a master potter recognized as an Intangible Cultural Heritage of Cheongseong County. After the early fermentation, the paste is separated — and then comes the real wait, at least two more years. Every January a new batch goes in; only 1,000 jars a year. Each carries the character of its season, so no two years taste exactly alike. That's the point.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavor that makes your jjigae sing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe taste is distinctly Korean but universally crave-worthy: deeply savory, gently salty, nutty, and layered with an umami that builds the longer you cook with it. It isn't sharp or harshly pungent the way commercial doenjang can be. It's rounded, confident, and a little complex — the way all great fermented foods are.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWays to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDoenjang jjigae is the natural starting point — somewhere between French onion soup and miso soup, but deeper than either. Start with a light anchovy or kelp broth, stir in a generous spoonful, and simmer slowly with tofu, zucchini, and mushrooms; it deepens with every minute and tastes even better the next day. Beyond the stew pot, it rewards experimentation. Mix it with sesame oil, garlic, and a touch of honey as an overnight marinade for pork belly or short ribs; toss a spoonful through warm roasted eggplant or zucchini; stir a little into a vinaigrette for a grain bowl; or blend it into softened butter with garlic for grilled corn. For a weeknight dinner that feels quietly sophisticated, use it as a glaze for salmon or pork tenderloin with ginger and honey, and roast until caramelized.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note on storage: nothing to worry about\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou may occasionally notice white surface mold developing on the paste. This is a completely natural result of active fermentation, not a sign of spoilage. Simply set the jar in indirect sunlight for a short time, skim the surface layer off, and carry on. The jar lid is intentionally not sealed tight, as the doenjang continues to ferment slowly. Some overflow can happen. That's a feature, not a bug.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e천 일을 기다린 맛\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e포항 죽장면 상사리는 태백산맥 깊은 산중에 있어요. 해안의 습기도, 도시의 오염도 닿지 않는 곳이죠. 맑고 차가운 공기, 미네랄이 풍부한 흙, 그리고 수백 년에 걸쳐 암반을 통과하며 자연 정제된 지하 200m의 물. 이 환경 자체가 된장의 첫 번째 재료예요. 여기서부터 죽장연은 빠른 길을 택하지 않습니다. 고지대에서 200일을 자란 백태를 무쇠 가마솥에 참나무 장작으로 삶고, 손으로 메주를 빚어 황토방에서 발효시켜요. 3년 묵힌 신안 천일염과 암반수를 더해, 청송군 무형문화재 이무남 옹기 장인이 손으로 빚은 숨 쉬는 항아리에 담습니다. 초기 발효를 거쳐 장을 가른 뒤, 진짜 기다림이 시작돼요. 최소 2년입니다. 매년 정월에 새 항아리를 담그고, 연간 단 1,000항아리만 나옵니다. 저마다 그해의 개성을 품어, 두 해가 똑같은 맛일 수 없어요. 그게 바로 핵심이죠.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e찌개를 살리는 한 숟갈\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e맛은 분명 한국적이지만 누구나 탐낼 만해요. 깊고 구수하며 은은하게 짭조름하고, 끓일수록 켜켜이 쌓이는 감칠맛이 있죠. 시판 된장처럼 날카롭거나 자극적이지 않아요. 두텁고 둥글며, 훌륭한 발효식품이 늘 그렇듯 조금은 복합적인 맛입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장찌개가 가장 먼저 시도해 볼 요리예요. 프렌치 어니언 수프와 미소국 사이 어딘가에 있지만, 둘 중 어느 쪽보다도 깊죠. 멸치나 다시마로 가볍게 낸 육수에 한 숟갈 풀고, 두부·애호박·버섯을 넣어 천천히 끓이면 시간이 갈수록 국물이 깊어지고 다음 날엔 더 진해져요. 찌개 너머로도 활용이 넓습니다. 참기름·마늘·꿀을 조금 섞어 삼겹살이나 갈비 하룻밤 마리네이드로, 따뜻하게 구운 가지나 애호박에 한 숟갈 버무려 반찬으로, 비네그레트에 조금 풀어 그레인 볼에, 버터에 마늘과 섞어 구운 옥수수에도요. 평일 저녁을 근사하게 만들고 싶다면 생강·꿀과 함께 연어나 돼지 안심 글레이즈로 써서 카라멜라이즈될 때까지 구워보세요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e보관 시 참고사항: 흰 곰팡이가 생겨도 걱정 마세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장 표면에 흰 곰팡이가 생기더라도 걱정하지 마세요. 발효가 살아있다는 자연스러운 신호입니다. 햇볕이 드는 곳에 잠시 두었다가 윗면을 얇게 걷어내고 사용하시면 됩니다. 제품 뚜껑은 발효 가스 배출을 위해 밀폐되지 않게 제작되어 있으며, 발효가 활발할 경우 넘침이 생길 수 있습니다. 살아있는 발효식품의 자연스러운 모습입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is not a factory. It's a village. Tucked into the mountain valley of Sangsari in Jookjang-eup, Pohang — a part of North Gyeongsang Province known for exceptionally clean water and cool air — it was founded on a single conviction: the best jang can only be made the old way, by the people who live closest to its ingredients. The artisans of Jookjangyeon are the residents of Sangsari themselves; they grow the soybeans, tend the onggi, and carry the knowledge forward not as a business plan but as a way of life. They use iron cauldrons and oak firewood, source their salt only from Sinan (sun-dried three full years to mellow its edge), draw water from 200 metres of bedrock, and ferment in breathing onggi made by master potter Lee Mu-nam. No MSG, no coloring, no preservatives — just 1,000 jars a year, each dated and tracked by vintage.\u003c\/p\u003e\n\u003cp\u003e죽장연은 공장이 아니에요. 하나의 마을입니다. 경북 포항 죽장면 상사리, 유난히 맑은 물과 서늘한 공기로 알려진 곳이죠. 여기서 시작된 죽장연의 철학은 단순해요. 가장 좋은 장은 언제나 그 재료와 가장 가까이 살아온 사람들의 손에서, 옛 방식 그대로 나온다는 것. 죽장연의 생산자는 상사리 주민들이에요. 직접 콩을 키우고 항아리를 돌보며, 대를 이어 온 방식을 사업 전략이 아니라 삶의 방식으로 지킵니다. 무쇠 가마솥과 참나무 장작을 쓰고, 소금은 오직 신안에서 3년 묵힌 것만 씁니다. 물은 지하 200m 암반수, 발효는 이무남 장인이 빚은 숨 쉬는 옹기에서 이뤄지죠. MSG도, 색소도, 방부제도 없어요. 연간 단 1,000항아리, 저마다 담근 해로 기록됩니다.\u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":43699217334525,"sku":"0965","price":38.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/premium-doenjang-soybean-paste-500g-kim-c-market-1_151bfc80-09b8-43a6-9c23-45de07bb3f49.png?v=1686256321"},{"product_id":"gochujang-150g","title":"Premium Gochujang (Red Chili Paste) (150g)","description":"\u003ch5\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eFermented for 1,000 days in hand-crafted Onggi jars, this gochujang is bold, balanced, and naturally complex—no additives, just pure Korean tradition in a jar.\u003c\/p\u003e\n\u003cp\u003e천일 간 옹기에서 발효한 진짜 고추장. 첨가물 없이 완성된 깊고 균형 잡힌 맛, 전통 그대로의 풍미를 담았습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eMade in the sun-soaked valley of Jookjang-ri, this gochujang is fermented for 1,000 days using only Korean red pepper powder, malt syrup, sweet rice, and salt. No shortcuts, no preservatives—just nature, time, and tradition. Each jar is carefully aged in Onggi pots crafted by Master Potter Lee Moonam (Important Intangible Cultural Property No. 25), and favored by Michelin-starred chefs in New York and San Francisco.\u003c\/p\u003e\n\u003cp\u003e죽장리의 햇살 아래 천일간 발효한 죽장연 고추장은 고춧가루, 엿기름, 찹쌀, 천일염 외 어떤 첨가물도 들어가지 않아요. 무형문화재 25호 이무남 옹기장의 항아리에서 오랜 시간 정성껏 숙성된 이 고추장은 뉴욕과 샌프란시스코의 미슐랭 레스토랑에서도 사용되고 있습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean red pepper powder, malt syrup, sweet rice, salt\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 0.33 lbs\u003cbr\u003e\u003cstrong\u003eServing Size:\u003c\/strong\u003e 1 tbsp\u003cbr\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate after opening\u003cbr\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e As a naturally fermented product with no preservatives, the paste may rise and overflow slightly. 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It's fermented in traditional earthenware in the mountain village of Sangsari, Pohang, by artisans who have done this for generations: three ingredients, no shortcuts, and a deep, savory complexity a fast-made paste simply can't reach — the kind that reminds you why Korean food earned its place on the world's table.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Fermented soybeans (100% Korean-grown), 3-year sun-dried sea salt (Sinan), bedrock water filtered through rock 200 m underground\u003cbr\u003e\u003cstrong\u003ePurity check:\u003c\/strong\u003e No MSG, no artificial coloring, no preservatives; vegan, gluten-free\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Soybeans boiled in iron cauldrons over oak, hand-shaped into meju, fermented in hwangto (loess) rooms, then aged 1,000+ days in breathing onggi — only 1,000 jars a year\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 150 g (5.3 oz)\u003cbr\u003e\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — a white film may form on the surface and the jar may bubble or overflow a little. 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From there, Jookjangyeon takes no shortcuts: white-kernel soybeans grown over 200 days in the highlands are boiled in a cast-iron cauldron over oak firewood, hand-shaped into meju, and left to ferment in hwangto clay rooms. Three-year Sinan sea salt and the bedrock water are added, and everything is packed into breathing onggi handcrafted by Lee Mu-nam, a master potter recognized as an Intangible Cultural Heritage of Cheongseong County. After the early fermentation, the paste is separated — and then comes the real wait, at least two more years. Every January a new batch goes in; only 1,000 jars a year. Each carries the character of its season, so no two years taste exactly alike. That's the point.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe flavor that makes your jjigae sing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe taste is distinctly Korean but universally crave-worthy: deeply savory, gently salty, nutty, and layered with an umami that builds the longer you cook with it. It isn't sharp or harshly pungent the way commercial doenjang can be. It's rounded, confident, and a little complex — the way all great fermented foods are.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWays to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDoenjang jjigae is the natural starting point — somewhere between French onion soup and miso soup, but deeper than either. Start with a light anchovy or kelp broth, stir in a generous spoonful, and simmer slowly with tofu, zucchini, and mushrooms; it deepens with every minute and tastes even better the next day. Beyond the stew pot, it rewards experimentation. 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That's a feature, not a bug.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e천 일을 기다린 맛\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e포항 죽장면 상사리는 태백산맥 깊은 산중에 있어요. 해안의 습기도, 도시의 오염도 닿지 않는 곳이죠. 맑고 차가운 공기, 미네랄이 풍부한 흙, 그리고 수백 년에 걸쳐 암반을 통과하며 자연 정제된 지하 200m의 물. 이 환경 자체가 된장의 첫 번째 재료예요. 여기서부터 죽장연은 빠른 길을 택하지 않습니다. 고지대에서 200일을 자란 백태를 무쇠 가마솥에 참나무 장작으로 삶고, 손으로 메주를 빚어 황토방에서 발효시켜요. 3년 묵힌 신안 천일염과 암반수를 더해, 청송군 무형문화재 이무남 옹기 장인이 손으로 빚은 숨 쉬는 항아리에 담습니다. 초기 발효를 거쳐 장을 가른 뒤, 진짜 기다림이 시작돼요. 최소 2년입니다. 매년 정월에 새 항아리를 담그고, 연간 단 1,000항아리만 나옵니다. 저마다 그해의 개성을 품어, 두 해가 똑같은 맛일 수 없어요. 그게 바로 핵심이죠.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e찌개를 살리는 한 숟갈\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e맛은 분명 한국적이지만 누구나 탐낼 만해요. 깊고 구수하며 은은하게 짭조름하고, 끓일수록 켜켜이 쌓이는 감칠맛이 있죠. 시판 된장처럼 날카롭거나 자극적이지 않아요. 두텁고 둥글며, 훌륭한 발효식품이 늘 그렇듯 조금은 복합적인 맛입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장찌개가 가장 먼저 시도해 볼 요리예요. 프렌치 어니언 수프와 미소국 사이 어딘가에 있지만, 둘 중 어느 쪽보다도 깊죠. 멸치나 다시마로 가볍게 낸 육수에 한 숟갈 풀고, 두부·애호박·버섯을 넣어 천천히 끓이면 시간이 갈수록 국물이 깊어지고 다음 날엔 더 진해져요. 찌개 너머로도 활용이 넓습니다. 참기름·마늘·꿀을 조금 섞어 삼겹살이나 갈비 하룻밤 마리네이드로, 따뜻하게 구운 가지나 애호박에 한 숟갈 버무려 반찬으로, 비네그레트에 조금 풀어 그레인 볼에, 버터에 마늘과 섞어 구운 옥수수에도요. 평일 저녁을 근사하게 만들고 싶다면 생강·꿀과 함께 연어나 돼지 안심 글레이즈로 써서 카라멜라이즈될 때까지 구워보세요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e보관 시 참고사항: 흰 곰팡이가 생겨도 걱정 마세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장 표면에 흰 곰팡이가 생기더라도 걱정하지 마세요. 발효가 살아있다는 자연스러운 신호입니다. 햇볕이 드는 곳에 잠시 두었다가 윗면을 얇게 걷어내고 사용하시면 됩니다. 제품 뚜껑은 발효 가스 배출을 위해 밀폐되지 않게 제작되어 있으며, 발효가 활발할 경우 넘침이 생길 수 있습니다. 살아있는 발효식품의 자연스러운 모습입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is not a factory. It's a village. Tucked into the mountain valley of Sangsari in Jookjang-eup, Pohang — a part of North Gyeongsang Province known for exceptionally clean water and cool air — it was founded on a single conviction: the best jang can only be made the old way, by the people who live closest to its ingredients. The artisans of Jookjangyeon are the residents of Sangsari themselves; they grow the soybeans, tend the onggi, and carry the knowledge forward not as a business plan but as a way of life. They use iron cauldrons and oak firewood, source their salt only from Sinan (sun-dried three full years to mellow its edge), draw water from 200 metres of bedrock, and ferment in breathing onggi made by master potter Lee Mu-nam. No MSG, no coloring, no preservatives — just 1,000 jars a year, each dated and tracked by vintage.\u003c\/p\u003e\n\u003cp\u003e죽장연은 공장이 아니에요. 하나의 마을입니다. 경북 포항 죽장면 상사리, 유난히 맑은 물과 서늘한 공기로 알려진 곳이죠. 여기서 시작된 죽장연의 철학은 단순해요. 가장 좋은 장은 언제나 그 재료와 가장 가까이 살아온 사람들의 손에서, 옛 방식 그대로 나온다는 것. 죽장연의 생산자는 상사리 주민들이에요. 직접 콩을 키우고 항아리를 돌보며, 대를 이어 온 방식을 사업 전략이 아니라 삶의 방식으로 지킵니다. 무쇠 가마솥과 참나무 장작을 쓰고, 소금은 오직 신안에서 3년 묵힌 것만 씁니다. 물은 지하 200m 암반수, 발효는 이무남 장인이 빚은 숨 쉬는 옹기에서 이뤄지죠. 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Cleaner and smoother than their original vintage doenjang, with a lighter saltiness, it's built for a quick weeknight jjigae or a rich gangdoenjang.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Doenjang blend [soybeans, wheat flour, salt, milled grain, meju], meju doenjang, aged doenjang [soybeans, sea salt], flavor enhancers (disodium inosinate, disodium guanylate), preservative (ethyl p-hydroxybenzoate)\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy, wheat\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 500 g (17.6 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — a white surface film may form and the jar may expand slightly. Both are natural; skim the surface and carry on.\u003c\/p\u003e\n\u003cp\u003e육수도, 별도 양념도 필요 없어요. 그냥 끓이기만 하면 됩니다. 바로(BARO)는 죽장연의 간편 조리용 된장이에요. 전통 방식으로 숙성한 프리미엄 된장에 좀 더 신선하고 순한 된장을 블렌딩해, 물과 있는 채소만 있으면 된장찌개가 완성되죠. 오리지널 빈티지 된장보다 맑고 부드러우며 짠맛도 한결 가벼워, 평일 저녁의 빠른 찌개나 진한 강된장에 잘 맞습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eDoenjang jjigae, without the extra steps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost doenjang asks you to build a broth and balance the seasoning yourself. BARO doesn't. It's Jookjangyeon's everyday, ready-to-cook version — designed so you can drop a spoonful into water, add tofu and vegetables, and have a proper pot of jjigae without stock, dashi, or extra seasoning. It's the one to keep on hand for the nights you want the taste of a slow-cooked stew on a weeknight timeline.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA blend of aged and fresh\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBARO starts with the same premium doenjang Jookjangyeon ferments the traditional way in the Sangsari valley, then blends it with a younger, less-fermented paste. That combination is the point: the aged doenjang brings depth and rounded umami, while the fresher one keeps the flavor clean, smooth, and lighter in salt than a fully aged paste. Unlike their pure traditional jang, this is a convenience blend — a small amount of seasoning and a preservative are included so it stays shelf-stable and ready to cook straight from the jar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor jjigae, stir a generous spoonful into water with tofu, zucchini, mushrooms, and any vegetables you like, and simmer until it comes together — no broth needed. Thicken it with a little less water and it becomes gangdoenjang, a rich dip for fresh vegetables or a filling for ssam. It also works as a fast base for marinades and braises when you want doenjang's savory depth without a long ingredient list.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e쉽고 맛있게 만드는 된장찌개\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e보통 된장은 육수를 내고 간을 직접 맞춰야 하죠. 바로는 그럴 필요가 없어요. 죽장연의 간편 조리용 된장이라, 물에 한 숟갈 풀고 두부와 채소를 넣으면 육수도 다시도 별도 양념도 없이 제대로 된 찌개가 완성됩니다. 평일 저녁에도 뭉근히 끓인 찌개 맛을 내고 싶을 때 곁에 두기 좋은 된장이에요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e숙성과 신선함의 블렌딩\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e바로는 죽장연이 상사리 골짜기에서 전통 방식으로 숙성한 프리미엄 된장에서 시작해, 좀 더 어린 풋된장을 블렌딩합니다. 그 조합이 핵심이에요. 숙성 된장이 깊이와 둥근 감칠맛을 주고, 신선한 된장이 맛을 맑고 부드럽게, 그리고 완전 숙성 된장보다 가벼운 짠맛으로 잡아 주죠. 순수 전통 장과 달리 이 제품은 간편 블렌드라, 상온에서 바로 조리할 수 있도록 소량의 조미료와 보존제가 들어 있습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e찌개로는 별도의 육수 없이 물에 한 숟갈 넉넉히 풀고 두부·애호박·버섯 등 좋아하는 채소를 넣어 어우러질 때까지 끓이면 돼요. 물을 조금 줄이면 강된장이 되어, 생채소 디핑이나 쌈에 곁들이기 좋고요. 긴 재료 목록 없이 된장의 구수한 깊이가 필요할 때, 마리네이드나 조림의 빠른 베이스로도 잘 맞습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is not a factory. It's a village. Tucked into the mountain valley of Sangsari in Jookjang-eup, Pohang — a part of North Gyeongsang Province known for exceptionally clean water and cool air — it was founded on a single conviction: the best jang can only be made the old way, by the people who live closest to its ingredients. The artisans of Jookjangyeon are the residents of Sangsari themselves; they grow the soybeans, tend the onggi, and carry the knowledge forward not as a business plan but as a way of life. They use iron cauldrons and oak firewood, source their salt only from Sinan (sun-dried three full years to mellow its edge), draw water from 200 metres of bedrock, and ferment in breathing onggi made by master potter Lee Mu-nam. No MSG, no coloring, no preservatives — just 1,000 jars a year, each dated and tracked by vintage.\u003c\/p\u003e\n\u003cp\u003e죽장연은 공장이 아니에요. 하나의 마을입니다. 경북 포항 죽장면 상사리, 유난히 맑은 물과 서늘한 공기로 알려진 곳이죠. 여기서 시작된 죽장연의 철학은 단순해요. 가장 좋은 장은 언제나 그 재료와 가장 가까이 살아온 사람들의 손에서, 옛 방식 그대로 나온다는 것. 죽장연의 생산자는 상사리 주민들이에요. 직접 콩을 키우고 항아리를 돌보며, 대를 이어 온 방식을 사업 전략이 아니라 삶의 방식으로 지킵니다. 무쇠 가마솥과 참나무 장작을 쓰고, 소금은 오직 신안에서 3년 묵힌 것만 씁니다. 물은 지하 200m 암반수, 발효는 이무남 장인이 빚은 숨 쉬는 옹기에서 이뤄지죠. MSG도, 색소도, 방부제도 없어요. 연간 단 1,000항아리, 저마다 담근 해로 기록됩니다.\u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":45613924647165,"sku":"2504","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/premium-baro-doenjang-soybean-paste-kim-c-market-1_8020300d-2125-4bcd-9eb2-8f9a3e3da575.png?v=1759439133"},{"product_id":"goyo-set","title":"Goyo Set","description":"\u003ch5\u003eHighlights\u003c\/h5\u003e\n\u003cp\u003e\u003cb\u003eWhy So Special:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003eVintage\u003c\/li\u003e\n\u003cli\u003eFermented from the clay pot made by Intangible Cultural Heritage No. 25 Lee Mu-nam\u003c\/li\u003e\n\u003cli\u003eProduces only natural raw materials without any chemical additives \u003c\/li\u003e\n\u003cli\u003eIn use at high-end Michelin star restaurants\u003c\/li\u003e\n\u003cli\u003eSold at premium grocery stores throughout New York\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eKim’C Market provides foods only made with premium and natural ingredients.  Our company was founded with the quest to source and provide safe, healthy food options.  We carefully selected and interviewed producers to start selling direct-to-consumers online.\u003cbr\u003e\u003cbr\u003eOur Korean producers have honest and special stories to share We wanted to pass this on in gift form for you and your loved ones.  All ingredients are produced in Korea, the quality is proven and packaging is great.\u003cbr\u003e\u003cbr\u003eWe are confident you can’t go wrong with a delicious gift as these sets for your loved ones.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe GOYO Set Features:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRed Chili Pepper Paste(500g)\u003c\/li\u003e\n\u003cli\u003eSoybean Paste(500g)\u003c\/li\u003e\n\u003cli\u003eProduct introduction and greeting card\u003c\/li\u003e\n\u003cli\u003eThree simple, delicious recipes using the contents in box\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eThe outer box is covered by hanji (한지, traditional Korean paper\u003c\/span\u003e)\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe luxurious box is finished with magnetic closure\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe beans and peppers grown by the farmers are fermented for three years.  Under the warm sun in the valley of Jookjang, this region is where the deep red chili pepper paste, soybean paste and soy sauce are born.  It is made from the purest water drawn from 230 yards below earth and nothing but time and devotion.\u003cbr\u003e\u003cbr\u003e따사로운 햇볕이 찾아드는 경상도 죽장리.  그 마을 농부들이 직접 키운 콩과 고추를 3년간 죽장연에서 발효하여 깊은 맛의 고추장, 된장, 간장이 태어납니다.  지하 200미터에서 끌어올린 깨끗한 물과 서 너 가지의 원료로만 만듭니다.  시간과 정성 외에는 아무 것도 넣지 않았습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoybean Paste Storage Method:\u003c\/strong\u003e Sometimes, white mold can appear, it is not spoiled and is a natural phenomenon that occurs because no preservatives are added. You may open the jar and expose the paste in direct sunlight which will help to eliminate the white mold. Afterwards you may scoop out parts of the areas that had white spots and still consume it (it is not harmful as it is a natural occurrence).\u003cbr\u003e\u003cbr\u003e*Please note that this is a fermented product and without any preservatives it can continue to rise which can sometimes overflow (the lid is intentionally popped to allow breathing space for the fermented paste). It is still safe to eat.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv style=\"position: relative; display: block; width: 90%; height: 0; margin: auto; padding: 0% 0% 56.25%; overflow: hidden;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/y4DmIsEPI5o\" width=\"100%\" height=\"400%\" style=\"position: absolute; top: 0; bottom: 0; left: 0; width: 100%; height: 100%; border: 0;\"\u003e\n      \n    \u003c\/iframe\u003e\u003c\/div\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":31221462564996,"sku":"3568","price":89.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/goyo-set.jpg?v=1713989888"},{"product_id":"thank-you-gochujang","title":"Thank-You Gochujang (250g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eA low-sugar gochujang that traces back to a grandmother's hand in Seoul's Sindang-dong. It's built the honest way: meju powder instead of glutinous rice or flour, Korean low-sodium soy sauce, and three-year-aged anchovy sauce, all from 100% Korean ingredients. A certified low-sugar gochujang sweetened only with allulose and fermentation, it has just 1g of sugar per 100g, about a tenth of a typical gochujang, while keeping the clean, building heat and deep savory backbone of a proper jang.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean red chili powder 27.3%, Korean soy sauce (meju [soybean, Korean], sun-dried sea salt [Korean], purified water), liquid allulose, anchovy fish sauce (anchovy [Korean], sun-dried sea salt [Korean]), purified water, meju powder (soybean, Korean) — 100% Korean\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No added sugar, no starch syrup, no flour; gluten-free\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Naturally fermented\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250g (8.81 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store at room temperature; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soybean. Made in a facility that also handles abalone, wheat, and beef.\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Contains anchovy, so it isn't vegan. A living ferment — the lid may pop or the paste overflow a little; that's normal and safe.\u003c\/p\u003e\n\u003cp\u003e신당동 할머니의 손맛 그대로, 당만 확 낮춰 담은 저당 고추장이에요. 찹쌀이나 밀가루 대신 메주가루로 빚고, 국산 저염 한식간장과 3년 숙성 멸치액젓을 더한 100% 국산 재료 고추장이죠. 설탕도 물엿도 없이 알룰로스와 발효로만 단맛을 낸 저당 고추장 인증 제품으로, 당류는 100g당 1g, 일반 고추장의 약 1\/10 수준이에요. 깔끔하게 차오르는 매운맛과 깊은 감칠맛은 그대로 담았습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSweetness from fermentation, not sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost gochujang leans on sugar, starch syrup, or flour to round out its heat. Thank-You Gochujang doesn't use any of them. Instead, the sweetness comes from allulose — a naturally derived sweetener — and from the fermentation itself, so the paste tastes softly sweet and clean rather than sticky or cloying. The heat is there, but it builds gently and settles into the savory depth underneath. That makes it one for anyone who has kept an eye on sugar or refined carbs and set gochujang aside — here's one you can reach for without a second thought.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100% Korean, and properly fermented\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt's built the way good gochujang should be: Korean red chili powder for color and heat, naturally brewed Korean soy sauce and meju powder for a deep fermented backbone, and a little anchovy fish sauce for savory roundness. Everything is Korean-grown, it's gluten-free, and it's made in a HACCP-certified facility. There's no flour bulking it up — just the ingredients that give gochujang its flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse it anywhere you'd reach for gochujang. Stir a spoonful into bibimbap, build a sauce for tteokbokki, or fold it into a marinade for jeyuk (spicy pork) or bulgogi. It plays well past Korean cooking, too — whisk it into a glaze for roasted vegetables or wings, or a dressing with sesame oil and vinegar. Start with a spoonful and add to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e발효에서 오는 단맛\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e고추장은 보통 매운맛을 부드럽게 만들기 위해 설탕이나 물엿, 밀가루를 넣어요. 고맙당 고추장엔 그중 아무것도 안 들어갑니다. 단맛은 천연 감미료 알룰로스와 발효에서 나오죠. 그래서 끈적하거나 물리지 않고, 은은하게 달면서 깔끔해요. 매운맛도 분명하지만 천천히 번지며 감칠맛으로 가라앉습니다. 평소 당이나 탄수화물이 신경 쓰여 고추장을 마음껏 즐기지 못했던 분들도 부담 없이 쓸 수 있어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100% 국산 재료로 만든 고추장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e재료는 정직해요. 색과 매운맛을 내는 국산 고춧가루, 깊은 발효의 바탕이 되는 한식간장과 메주가루, 감칠맛을 둥글게 잡아 주는 멸치액젓 조금. 전부 국산이고 글루텐프리이며, HACCP 인증 시설에서 만듭니다. 양을 부풀리는 밀가루 없이, 고추장 맛을 내는 재료만 들었어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e고추장을 쓰던 자리에 그대로 쓰세요. 비빔밥에 한 숟갈, 떡볶이 소스로, 제육이나 불고기 양념으로요. 한식 밖에서도 잘 어울립니다. 구운 채소나 윙에 바르는 글레이즈로, 참기름과 식초를 더한 드레싱으로. 한 숟갈로 시작해 입맛에 맞게 더하세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eChoicest Meal — operating in Korea as Specialtaste Co. — opened in Seoul's Sindang-dong in 1965, where a grandmother's gochujang and doenjang won a following that soon spread across the country. From the start she insisted on rice-based gochujang made only with carefully chosen ingredients, never flour. Three generations on, the family has widened that legacy into the low-sugar Thank-You (Gomapdang) line and a range of sauces that reimagine traditional jang for modern kitchens. Everything is made under HACCP and the international FSSC 22000 standard, and the company holds two patents in fermented-sauce production, is a designated venture company, and won a 2024 Brand Customer Loyalty Award in Korea's low-sugar-sauce category.\u003c\/p\u003e\n\u003cp\u003e초이스트 밀(특별한맛 주식회사)은 1965년 서울 신당동에서 문을 열었습니다. 할머니의 손맛을 담은 고추장과 된장이 입소문을 타고 전국적인 사랑을 받았죠. 밀가루 대신 쌀로 빚은 고추장을 고집하며, 엄선한 재료로만 만들어 온 것이 그 뿌리예요. 3대가 된 지금은 당 함량을 크게 낮춘 '고맙당' 저당 장과, 전통 장을 현대적으로 재해석한 소스 라인까지 선보이며 영역을 넓히고 있습니다. 모든 제품은 HACCP과 국제 식품안전 인증 FSSC22000 아래 만들며, 발효 소스 특허 2건을 보유한 벤처기업이자 2024년 저당소스 부문 브랜드 고객충성도 대상 브랜드입니다.\u003c\/p\u003e","brand":"Choicest Meal","offers":[{"title":"Default Title","offer_id":43673448579325,"sku":"0935","price":16.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/thank-you-gochujang-250g-kim-c-market-1_0d069fb4-e3ea-41fd-928d-e1dd177b9d3b.png?v=1782159464"},{"product_id":"fromwell-stir-fried-gochujang","title":"Stir-Fried Gochujang (3 Flavors)","description":"\u003ch5 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHighlights\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cb style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\" data-mce-fragment=\"1\"\u003e \u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eStir-Fried Dried Pollack Gochujang  황태채 볶음 고추장\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGochujang 50% [red chili powder (Korea) 35%, glutinous rice (Korea) 40%, soybean powder (soybean\/Korea) 10%, malt (Korea) 7%, sea salt (Korea) 5%], dried pollack strips (Russia) 35%, Sunchang Myeongbpum Gochujang 10%, sesame oil 2% (sesame\/China), perilla (Korea) 2%, garlic (Korea) 1%\u003c\/li\u003e\n\u003cli\u003eContains a whopping 35% of sea breeze-dried golden dried pollack.\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLower sodium content: stir-fried with a broth made by boiling kelp and anchovy\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e고추장 50%[고춧가루35%(한국산), 찹쌀40%(국산), 메주가루10%(대두\/한국산), 엿기름7%(한국산), 천일염5% (한국산)], 황태채35%(러시아산), 순창명품고추장 10%, 참기름 2%(참깨\/중국산), 들깨 2%(한국산), 마늘 1%(한국산)\u003c\/li\u003e\n\u003cli\u003e해풍에 잘 말린 황금빛 황태를 35%나 함유했어요!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eStir-Fried Deodeok Gochujang   \u003cspan data-mce-fragment=\"1\"\u003e더덕 볶음 고추장\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIngredients: \u003c\/span\u003eKorean Gochujang (red pepper powder, glutinous rice, meju powder, malt, Shinan sun-dried salt) 50%, Korean deodeok 35%, Sunchang premium gochujang 10%, sesame oil 2%, perilla 2%, garlic 1%\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eLower sodium content: stir-fried with a broth made by boiling kelp and anchovy\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e원료: \u003c\/span\u003e한국산 고추장 50%(고춧가루, 찹쌀, 메주가루, 엿기름, 신안천일염), 한국산 더덕 35%, 순창 명품 고추장 10%, 참기름 2%, 들깨 2%, 마늘 1%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eStir-Fried Shiitake Mushroom Gochujang  표고 볶음 고추장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIngredients: Korean Gochujang (red pepper powder, glutinous rice, soybean paste powder, malt oil, Shinan Sea Salt) 50%, Korean Shiitake Mushroom 35%, Sunchang premium gochujang 10%, sesame oil 2%, perilla 2%, garlic 1%\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eLower sodium content: stir-fried with a broth made by boiling kelp and anchovy\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e원료: \u003c\/span\u003e한국산 고추장 50%(고춧가루, 찹쌀, 메주가루, 엿기름, 신안천일염), \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e한국산 표고버섯 35%, 순창 명품 고추장 10%, 참기름 2%, 들깨 2%, 마늘 1%\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"padding-left: 30px;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eNON-GMO\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\" data-mce-fragment=\"1\"\u003eNo additives\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\" data-mce-fragment=\"1\"\u003eNON-GMO\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\" data-mce-fragment=\"1\"\u003e無 첨가물\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eProcess: \u003c\/b\u003eHACCP, ISO9001, ISO14001, ISO22000, HALAL CERTIFICATE\u003cbr\u003e\u003cb data-mce-fragment=\"1\"\u003eNet Weight:\u003c\/b\u003e 210g\u003cb data-mce-fragment=\"1\"\u003e\u003cbr\u003eStorage Method: \u003c\/b\u003eStore in a cool and dry place away from exposure to direct sunlight.\u003cbr\u003e*Please note that gochujang is a fermented product and without any preservatives it can continue to rise which can sometimes overflow or pop the lid. It is still safe to eat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eFounded in 2002 by artisan Kim In-soon, Fromwell is a traditional Korean sauce brand situated in Jangheung, Jeollanam-do, an area surrounded by Hinoki Cypress mountains and filled with valleys with crystal clear waters. Artisan Kim has received a minstrel commendation for her contribution to the development of the agriculture, forestry, livestock, and food industry.\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e2002년 설립된 프롬웰은 김인순 장인의 전통장 브랜드로, 편백나무 산이 둘러 있고 계곡마다 맑은 물이 흐르는 청정지역 전라남도 장흥을 배경으로 합니다.  김인순 장인은 농림축산식품산업발전에 공헌한 삶을 인정받아 장관 표창을 받은 바 있습니다. \u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eDescription\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStir-Fried Dried Pollack Gochujang\u003cbr\u003e\u003c\/b\u003eFromwell has added fine-quality dried pollack strips to gochujang to jazz up the already tasty chili paste with a distinct flavor. The dried fish pieces become moist and chewy while imbuing the gochujang with its unique sweet taste, making it more savory.\u003cbr\u003e➤ Made with barley malt and jocheong (sweet traditional Korean grain syrup) with no artificial sweeteners\u003cbr\u003e➤ Boasts a lower sodium content than other products, stir-frying the gochujang in a long-simmered kelp and pollack head stock\u003cbr\u003e➤ Goes wonderfully well with bibimbap, vegetable ssambap, and more\u003cbr\u003e➤ A great intro course for those who have yet to acquire the taste for regular gochujang\u003cb data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStir-Fried Deodeok Gochujang\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eDeodeok, the roots of a mountainous herb high in fiber with a crunchy texture, is also called “meat from the mountains.”  Traditionally used as a medicinal herb in Korean medicine, deodeok has found its way to the dinner table in modern times, being used as a classy food ingredient in Korean cooking.  In Fromwell’s Stir-Fried Deodeok Gochujang, dried deodeok is added to roasted premium quality gochujang, enhancing nutrition and taste.  Dried deodeok not only amplifies the distinctive aroma of the roots but increases the sugar content and adds to its savory flavor.  This delicious stir-fried gochujang contains a whopping 35% of deodeok, an alkaline ingredient rich in dietary fiber, pairing exceptionally well with meat dishes.  It also makes for easy addition to any dish, such as bibimbap or vegetable ssambap.  The stir-fried gochujang may be perfect for those still getting used to spicy foods as it has a milder taste than the regular version.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eStir-Fried Shiitake Mushroom Gochujang\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIn the forests of Jangheung, Jeollanam-do, Fromwell personally grows the chewy shiitake mushrooms that are used in their gochujang, adding only jocheong made from barley malt without any artificial sweeteners. Dried shiitake mushrooms have a high concentration of minerals and nutrients, such as phosphorus, vitamin D, etc., that increase during the drying process. They have a deeper aroma and flavor than raw ones, making dishes more savory when cooking. Fromwell’s Stir-Fried Gochujang includes 35% shiitake mushrooms, making it an ideal seasoning option for those who are watching what they eat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHow is Fromwell’s stir-fried gochujang different from regular gochujang?\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e- Lower sodium content. Since it is stir-fried with a broth made by boiling kelp and anchovy for a long time, it has less salt than your regular kind.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e- Richer and fuller flavor. Mixing bibimbap with stir-fried gochujang will give a smoother and full-bodied taste. Fromwell’s products are enriched with deodeok and shiitake mushrooms so that you can enjoy even more flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e- Perfect for seasoning vegetables. Add a dollop, just as it is, to lettuce, salads, or any vegetable to get a great vegetarian or ssam dish that is good for you and tastes great, too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e 프롬웰 황태채 볶음 고추장\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e고추장에 품질 좋은 황태채를 넣어 독특한 풍미를 냈어요. 황태채는 촉촉해지고 고추장엔 황태 특유의 단맛이 우러나와 더 감칠맛이 있죠.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e➤ 인공감미료 없이 보리엿기름과 조청을 넣어 만든 볶음 고추장이에요.\u003cbr data-mce-fragment=\"1\"\u003e➤ 다시마, 황태머리를 오랜 시간 끓여낸 육수에 고추장을 볶아 일반 제품보다 염도가 낮습니다.\u003cbr data-mce-fragment=\"1\"\u003e➤ 비빔밥이나 야채 쌈밥 등에 특히 잘 어울리는 볶음 고추장이에요.\u003cbr data-mce-fragment=\"1\"\u003e➤ 생 고추장에 아직 익숙하지 않은 분들에게 좋은 선택이에요.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e프롬웰 더덕 볶음 고추장\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e더덕은 섬유질이 풍부하고 씹는 맛이 좋아 ‘산에서 나는 고기’로도 불립니다.  한의학에서는 약으로 쓰기도 했지만 현대에 와서는 다양한 한식에 기품 있는 재료로 쓰이죠.  프롬웰의 더덕 볶음 고추장은 프리미엄 고추장을 볶은 후 건조한 더덕을 첨가해 영양과 맛을 끌어 올렸습니다.  건조한 더덕은 더덕 특유의 향이 증폭될 뿐 아니라 당분도 증가해 감칠맛을 더합니다.  알칼리성 재료이며 식이섬유소가 풍부한 더덕을 35%나 넣고 볶아낸 고추장이기 때문에 육류요리에 특히 잘 어울리고요, 비빔밥이나 야채 쌈밥 등 어디에나 활용하기 참 편리합니다.  볶은 고추장은 일반 고추장보다 맛이 순해지기 때문에 매운 것을 잘 못먹는 분에게도 추천입니다.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e프롬웰 표고버섯 볶음 고추장\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e프롬웰이 전라남도 장흥 임야에서 직접 재배한 쫄깃한 표고버섯, 인공감미료 없이 보리엿기름으로 만든 조청을 넣어 볶은 고추장만 사용했습니다.  특히 건표고버섯은 말리는 과정에서 인 등의 무기질, 비타민D 등 영양 성분이 증가해 농축되죠. 생표고버섯보다 더 깊은 향과 맛을 내어 요리를 더 감칠맛 있게 합니다.  건표고버섯을 35%나 넣어 볶아낸 고추장이므로 건강을 생각하는 분들께 특히 이상적인 양념이 되어줍니다. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e프롬웰의 볶음 고추장, 일반 고추장과는 어떻게 다른가요? \u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e- 다시마, 국물멸치를 오랜 시간 끓여 완성한 육수에 고추장을 볶아낸 것이기 때문에 일반 고추장에 비해 염분이 낮은 장점이 있습니다. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e- 비빔밥을 볶음고추장으로 비비면 더 부드럽고 풍부한 맛이 납니다.  프롬웰의 제품은 더덕과 표고버섯을 풍부하게 첨가해 향까지 즐길 수 있게 했죠.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e- 상추나 샐러드 야채 위에 올려만 먹어도 건강한 쌈채소 요리가 됩니다. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Fromwell","offers":[{"title":"Stir-Fried Shiitake Mushroom Gochujang","offer_id":40587023614102,"sku":"0356","price":15.0,"currency_code":"USD","in_stock":false},{"title":"Stir-Fried Dried Pollack Gochujang","offer_id":43673445400829,"sku":"0933","price":15.0,"currency_code":"USD","in_stock":false},{"title":"Stir-Fried Deodeok Gochujang","offer_id":43673445433597,"sku":"0934","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/stir-fried-gochujang-3-flavors-kim-c-market-3_16824537-5bbe-44d8-a6b8-1f13b37b7f86.jpg?v=1758834130"},{"product_id":"thank-you-gochujang-secret-recipe","title":"Thank-You's Secret Recipe Gochujang (250g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eA savory \"secret recipe\" gochujang — a seasoned, stir-fried-style paste rich enough to eat straight from the jar, no cooking needed. Layered with minced garlic, shiitake, and shrimp powder for deep umami, it's built the honest way: meju powder instead of glutinous rice or flour, Korean low-sodium soy sauce, and three-year-aged anchovy sauce, all from 100% Korean ingredients. A certified low-sugar gochujang sweetened with allulose, it has just 1g of sugar per 100g, about a tenth of a typical gochujang.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Gochujang 67.2% (Korean red chili powder 27.3%, Korean soy sauce [meju (soybean, Korean), sun-dried sea salt (Korean), purified water], allulose, anchovy fish sauce [anchovy (Korean), sun-dried sea salt (Korean)], purified water, meju powder [soybean, Korean]), allulose, olive oil, minced garlic (Korean), shrimp powder (Korean), shiitake mushroom powder (Korean), roasted sesame (Korean), dried Korean-grown Carolina Reaper chili — 100% Korean\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No added sugar, no starch syrup, no flour; low-carb; gluten-free\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Naturally fermented, then seasoned (patented recipe)\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250g (8.8 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store at room temperature; refrigerate after opening and use promptly\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soybean and shrimp. Made in a facility that also handles abalone, wheat, and beef. Not vegan.\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — the lid may pop or the paste overflow a little; that's normal and safe.\u003c\/p\u003e\n\u003cp\u003e다진 마늘·표고버섯가루·새우가루로 감칠맛을 더한 '비법 고추장'이에요. 별다른 조리 없이 그대로 떠먹어도 맛있는 볶음 고추장이죠. 찹쌀이나 밀가루 대신 메주가루로 빚고, 국산 저염 한식간장과 3년 숙성 멸치액젓을 더한 100% 국산 재료 고추장이에요. 설탕 대신 알룰로스로 단맛을 낸 저당 고추장 인증 제품으로, 당류는 100g당 1g, 일반 고추장의 약 1\/10 수준이랍니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA ready-to-eat, umami-rich gochujang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is Thank-You's \"secret recipe\" — a seasoned gochujang made to be delicious on its own, with no cooking required. It keeps the low-sugar principle of the classic (no sugar, no starch syrup, no flour, sweetened with allulose), then layers in minced garlic, shiitake mushroom powder, shrimp powder, and roasted sesame, with a little olive oil, for a deep, savory, ready-to-eat flavor. Spoon it straight over hot rice and you have a meal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe same honest base as the classic\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUnder the seasoning is the same foundation as Thank-You's classic gochujang: meju powder in place of glutinous rice or flour, Korean low-sodium soy sauce, and three-year-aged anchovy sauce, all from 100% Korean ingredients. It's a certified low-sugar gochujang, and even the Carolina Reaper is Korean-grown, so the heat comes through clean rather than harsh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEat it just as it is — over rice, tucked into a lettuce wrap, or alongside grilled meat — or reach for it as an all-purpose seasoning in bibimbap, tteokbokki, stir-fries, and marinades. It does carry real heat, so start with a little and add to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e그대로 떠먹는 감칠맛 고추장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e고맙당의 '비법 고추장'은 그대로 떠먹어도 맛있게 만든, 양념이 밴 볶음 고추장이에요. 설탕·물엿·밀가루 없이 알룰로스로 단맛을 낸 저당 원칙은 클래식과 똑같이 지키면서, 다진 마늘·표고버섯가루·새우가루·볶음참깨에 올리브유를 조금 더해 깊고 감칠맛 나는 '바로 먹는 맛'을 완성했죠. 뜨거운 밥에 쓱 올리면 그대로 한 끼가 됩니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e클래식과 똑같은 정직한 바탕\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e양념 아래 바탕은 고맙당 클래식 고추장과 같아요. 찹쌀이나 밀가루 대신 메주가루를 쓰고, 국산 저염 한식간장과 3년 숙성 멸치액젓을 더한, 100% 국산 재료의 고추장이죠. 저당 고추장 인증을 받았고, 캐롤라이나 리퍼도 국산이라 매운맛이 거칠지 않고 깔끔합니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e그대로 즐겨도 좋아요. 밥에 얹고, 쌈에 넣고, 구운 고기와 곁들여요. 만능 양념으로도 좋아서 비빔밥·떡볶이·볶음·양념장에 두루 쓸 수 있고요. 매운맛이 제법 있으니 조금씩 넣어 입맛에 맞추세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eChoicest Meal — operating in Korea as Specialtaste Co. — opened in Seoul's Sindang-dong in 1965, where a grandmother's gochujang and doenjang won a following that soon spread across the country. From the start she insisted on rice-based gochujang made only with carefully chosen ingredients, never flour. Three generations on, the family has widened that legacy into the low-sugar Thank-You (Gomapdang) line and a range of sauces that reimagine traditional jang for modern kitchens. Everything is made under HACCP and the international FSSC 22000 standard, and the company holds two patents in fermented-sauce production, is a designated venture company, and won a 2024 Brand Customer Loyalty Award in Korea's low-sugar-sauce category.\u003c\/p\u003e\n\u003cp\u003e초이스트 밀(특별한맛 주식회사)은 1965년 서울 신당동에서 문을 열었습니다. 할머니의 손맛을 담은 고추장과 된장이 입소문을 타고 전국적인 사랑을 받았죠. 밀가루 대신 쌀로 빚은 고추장을 고집하며, 엄선한 재료로만 만들어 온 것이 그 뿌리예요. 3대가 된 지금은 당 함량을 크게 낮춘 '고맙당' 저당 장과, 전통 장을 현대적으로 재해석한 소스 라인까지 선보이며 영역을 넓히고 있습니다. 모든 제품은 HACCP과 국제 식품안전 인증 FSSC22000 아래 만들며, 발효 소스 특허 2건을 보유한 벤처기업이자 2024년 저당소스 부문 브랜드 고객충성도 대상 브랜드입니다.\u003c\/p\u003e","brand":"Choicest Meal","offers":[{"title":"Default Title","offer_id":42447833497853,"sku":"0519","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/thank-you-gochujang-secret-recipe-gochujang-250g-kim-c-market-1_181ad13b-af6c-402d-950b-ad40c9f1efa7.jpg?v=1760049654"},{"product_id":"premium-gochujang-red-chili-paste-250g","title":"Premium Gochujang (Red Chili Paste)(250g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon's gochujang is fermented for a thousand days in the mountain village of Sangsari, Pohang — the same slow, traditional way the village has always made its jang. It's built on hand-selected Cheongyang chili flakes, sweet rice, rice malt syrup, and three-year Sinan sea salt, aged in breathing onggi with no additives at all. The result is a clean, vibrant heat and a deep fermented sweetness that has earned a place in Michelin-starred kitchens in New York and San Francisco.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean red chili powder (Cheongyang), sweet rice, rice malt syrup, meju (fermented soybean), 3-year sun-dried sea salt (Sinan) — 100% Korean\u003cbr\u003e\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no artificial coloring, no preservatives\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Fermented ~1,000 days in handmade onggi by master potter Lee Mu-nam\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250 g (8.8 oz) \u003cbr\u003e\u003cstrong\u003eStorage method:\u003c\/strong\u003e Refrigerate after opening\u003cbr\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — the paste may keep fermenting and expand, so the lid is made to breathe. This is normal and safe.\u003c\/p\u003e\n\u003cp\u003e죽장연 고추장은 포항 죽장면 상사리 산골 마을에서 천 일을 발효시켜 만들어요. 마을이 늘 장을 빚어 온, 느리고 전통적인 방식 그대로죠. 손으로 고른 청양 고춧가루, 찹쌀, 쌀 엿기름, 3년 숙성 신안 천일염으로 빚어, 숨 쉬는 옹기에서 어떤 첨가물도 없이 익힙니다. 그렇게 완성된 건 깔끔하고 선명한 매운맛과 발효가 만든 깊은 단맛. 뉴욕과 샌프란시스코의 미쉐린 주방에서도 찾는 맛이에요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eJookjangyeon's gochujang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGochujang is the fermented heart of Korean cooking — the paste behind bibimbap, tteokbokki, and countless marinades. Jookjangyeon makes theirs the slow way, in the Sangsari valley, with only Korean ingredients: Cheongyang chili flakes for a clean, bright heat, sweet rice and rice malt syrup for a natural sweetness, meju for savory depth, and three-year Sinan sea salt. There's no refined sugar and no additives — the sweetness and complexity come from the fermentation itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA thousand days in the valley\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat sets it apart is time and place. The paste is aged for roughly a thousand days in handmade onggi built by Lee Mu-nam, a master potter recognized as an Intangible Cultural Heritage of Cheongseong County, whose breathing jars support living fermentation rather than just holding it. Made in a cool mountain valley with clean bedrock water and mineral-rich air, each batch settles slowly until heat, sweetness, and umami stop competing and fold into one another — a slow-building warmth rather than a sharp spike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWays to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStart simple: a spoonful stirred into warm rice with sesame oil and a fried egg is bibimbap at its most honest. From there it goes far. Build a bulgogi marinade with soy, sesame oil, garlic, and a touch of honey; stir it into a braise for tofu, eggplant, or pork belly; whisk it into a dressing that plays against citrus or rice vinegar; or fold it into softened butter for roasted vegetables or pasta. It's a natural, more complex stand-in anywhere you'd reach for sriracha or chili paste — so start with a little and add to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note on storage: don't worry if the lid puffs up\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe lid is intentionally left unsealed so fermentation gases can escape. When fermentation is active, the lid may swell or the paste may overflow a little. That's a natural sign of a living, fermented food.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e죽장연의 고추장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e고추장은 한식의 발효된 심장이에요 — 비빔밥, 떡볶이, 수많은 양념의 바탕이 되죠. 죽장연은 이 고추장을 상사리 골짜기에서 느린 방식으로, 오직 국산 재료로 빚습니다. 깔끔하고 선명한 매운맛의 청양 고춧가루, 자연스러운 단맛의 찹쌀과 쌀 엿기름, 감칠맛을 주는 메주, 그리고 3년 숙성 신안 천일염. 정제 설탕도, 첨가물도 없어요. 단맛도 복합적인 맛도 모두 발효에서 옵니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e골짜기에서 보낸 천 일\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e이 고추장을 특별하게 만드는 건 시간과 장소예요. 청송군 무형문화재 이무남 장인이 손으로 빚은 숨 쉬는 옹기에서 약 천 일을 숙성합니다. 그 항아리는 발효를 그저 담아두는 게 아니라 살아 숨 쉬게 하죠. 맑은 암반수와 미네랄 가득한 공기가 흐르는 서늘한 산골에서, 매번의 장이 천천히 익어 매운맛·단맛·감칠맛이 서로 다투지 않고 하나로 어우러져요. 톡 쏘기보다 서서히 오르는 따뜻한 매운맛이죠.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e가장 단순하게 시작해 보세요. 따뜻한 밥에 참기름과 달걀 프라이, 고추장 한 숟갈이면 가장 정직한 비빔밥이 됩니다. 그다음부터는 응용이 넓어요. 간장·참기름·마늘·꿀과 불고기 양념장으로, 두부·가지·삼겹살 조림에, 감귤이나 식초와 맞물리는 드레싱에, 버터에 섞어 구운 채소나 파스타에도요. 스리라차나 칠리 페이스트를 쓰는 자리라면 어디든, 더 복합적인 맛으로 대신할 수 있어요. 조금씩 넣고 간을 보며 더하세요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e보관 시 참고사항 : 뚜껑이 부풀어도 놀라지 마세요!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e제품 뚜껑은 발효 가스 배출을 위해 밀폐되지 않게 제작되어 있으며, 발효가 활발할 경우 뚜껑이 부풀거나 넘침이 생길 수 있습니다. 살아있는 발효식품의 자연스러운 모습입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is not a factory. It's a village. Tucked into the mountain valley of Sangsari in Jookjang-eup, Pohang — a part of North Gyeongsang Province known for exceptionally clean water and cool air — it was founded on a single conviction: the best jang can only be made the old way, by the people who live closest to its ingredients. The artisans of Jookjangyeon are the residents of Sangsari themselves; they grow the soybeans, tend the onggi, and carry the knowledge forward not as a business plan but as a way of life. They use iron cauldrons and oak firewood, source their salt only from Sinan (sun-dried three full years to mellow its edge), draw water from 200 metres of bedrock, and ferment in breathing onggi made by master potter Lee Mu-nam. No MSG, no coloring, no preservatives — just 1,000 jars a year, each dated and tracked by vintage.\u003c\/p\u003e\n\u003cp\u003e죽장연은 공장이 아니에요. 하나의 마을입니다. 경북 포항 죽장면 상사리, 유난히 맑은 물과 서늘한 공기로 알려진 곳이죠. 여기서 시작된 죽장연의 철학은 단순해요. 가장 좋은 장은 언제나 그 재료와 가장 가까이 살아온 사람들의 손에서, 옛 방식 그대로 나온다는 것. 죽장연의 생산자는 상사리 주민들이에요. 직접 콩을 키우고 항아리를 돌보며, 대를 이어 온 방식을 사업 전략이 아니라 삶의 방식으로 지킵니다. 무쇠 가마솥과 참나무 장작을 쓰고, 소금은 오직 신안에서 3년 묵힌 것만 씁니다. 물은 지하 200m 암반수, 발효는 이무남 장인이 빚은 숨 쉬는 옹기에서 이뤄지죠. MSG도, 색소도, 방부제도 없어요. 연간 단 1,000항아리, 저마다 담근 해로 기록됩니다.\u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Default Title","offer_id":43420906750205,"sku":"0794","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/premium-gochujang-red-chili-paste-250g-kim-c-market-1_bf6257a8-2867-49bf-8435-6b1f7574a434.jpg?v=1686258389"},{"product_id":"kisoondo-traditional-gochujang-230g","title":"Kisoondo Traditional Gochujang","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eSpicy, 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 blocks, bamboo salt fired in a family kiln, and months of patient aging in 1,200 earthenware jars open to the Damyang mountain air. This is not a shortcut product — it's the real thing, made by one of Korea's most decorated food artisans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean glutinous rice, Korean red chili pepper, fermented soybean powder (meju), bamboo salt, Korean soy sauce, Korean barley malt syrup — 100% domestic\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no refined sugar, no preservatives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Handcrafted; hand-shaped meju; naturally fermented and aged for months in earthenware jars\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; Korea Traditional Food\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230 g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003c\/p\u003e\n\u003cp\u003e맵고, 짜고, 달고. 이 세 가지 균형을 제대로 맞추는 것이 좋은 고추장과 그저 그런 고추장을 가르는 기준입니다. 기순도 명인은 370년을 이어온 가문의 전통 그대로 그 균형을 지켜오고 있어요. 100% 국산 재료, 손으로 빚은 메주, 가마에서 직접 구운 죽염, 그리고 담양 산바람 아래 1,200개의 항아리에서 수개월간 익히는 발효. 지름길은 없습니다. 대한민국에서 가장 권위 있는 전통식품명인이 만드는 진짜 고추장입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMaster Ki's gochujang\u003c\/strong\u003e\u003cbr\u003eGochujang is the backbone of Korean cooking — the fermented foundation behind bibimbap, tteokbokki, and countless marinades. But most commercial versions take shortcuts: refined sugar for sweetness, artificial additives for depth. The result is heat without substance.\u003cbr\u003eMaster Ki Soondo's gochujang is a different thing entirely. Korea's Traditional Food Grandmaster No. 35, she has spent five decades making gochujang the way her family has for 370 years — no additives, no refined sugar, no shortcuts. The tradition is recognized by the Korean government as a national culinary heritage. And the flavor reflects every bit of that commitment: a slow-building heat, clean sweetness, and a deep savory complexity that commercial products simply cannot replicate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDepth starts with the ingredients\u003c\/strong\u003e\u003cbr\u003eThe flavor starts with the ingredients — and here, Master Ki makes almost everything herself. The chili peppers are sun-dried by hand. The rice syrup is made in-house from barley malt she sprouts herself. The meju — the fermented soybean base that gives gochujang its savory backbone — is hand-shaped, bound in organic rice straw, and fermented in a traditional loess room where temperature and humidity shift naturally with the seasons. Every ingredient is 100% Korean-grown. None of it is bought ready-made.\u003cbr\u003eThese ingredients then come together in the best possible environment for fermentation: Yucheon-ri in Damyang, a clean mountain-valley village in South Jeolla Province where over 1,200 earthenware jars age quietly in the open air. The bamboo salt used for seasoning is fired in-house — West Coast sea salt packed into Damyang bamboo and kiln-roasted until its mineral edge softens into something complex and smooth. After the paste is mixed and rested, it goes into the jars for several months of natural aging under the Damyang sky. The result is a gochujang where heat, sweetness, saltiness, and umami don't compete — they settle into each other.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOne squeeze, endless uses\u003c\/strong\u003e\u003cbr\u003eBecause this gochujang carries so much depth on its own, the best place to start is the simplest one. A spoonful stirred into warm rice with sesame oil and a fried egg — that's bibimbap at its most honest, and it will tell you everything you need to know about what's in the jar.\u003cbr\u003eFrom there, the possibilities are genuinely wide. Use it as the base of a bulgogi marinade (with soy, sesame oil, garlic, and a touch of honey). Stir it into a quick braising sauce for tofu, eggplant, or pork belly. Whisk it into salad dressings for a spicy, fermented kick that plays beautifully against citrus or rice wine vinegar. Mix it with butter and toss with roasted vegetables or pasta for a deeply savory, warming note. American cooks often discover that gochujang is a natural upgrade for anything that calls for sriracha or chili paste — but with more body, more complexity, and a slow-building heat rather than a sharp spike.\u003cbr\u003eFor the heat-sensitive: this gochujang has genuine spice, but its sweetness (from the barley malt rice syrup) and fermented depth keep it from being one-note. Start with a small amount — you can always add more, and you'll want to.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e명인의 고추장\u003c\/strong\u003e\u003cbr\u003e고추장은 한식의 근간입니다. 비빔밥, 떡볶이, 양념 어디에나 들어가는 발효의 심장. 하지만 시중 제품 대부분은 정제 설탕과 첨가물로 단맛과 매운맛을 빠르게 흉내 낼 뿐, 발효에서 오는 진짜 깊이는 없습니다.\u003cbr\u003e기순도 전통 고추장은 다릅니다. 대한민국 전통식품명인 제35호 기순도 명인이 직접 빚고, 370년을 이어온 전통 방식 그대로 만듭니다. 인공 첨가물도, 정제 설탕도, 지름길도 없습니다. 대한민국 정부가 인정한 전통식품명인의 작품. 그 결과는 단순합니다 — 시중에서는 맛볼 수 없는, 발효가 만들어낸 진짜 깊은 맛.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e재료부터 남다른 맛\u003c\/strong\u003e\u003cbr\u003e기순도 고추장의 맛은 재료에서 시작합니다. 기순도 명인은 고추를 햇볕에 직접 말리고, 쌀조청은 겉보리를 직접 틔워 만든 엿기름으로 쑵니다. 메주는 손으로 빚어 유기농 볏짚으로 묶고, 온습도가 계절에 따라 자연스럽게 조절되는 전통 황토방에서 발효시킵니다. 전 재료 100% 국산. 어느 것 하나 완제품으로 들어오는 재료가 없습니다.\u003cbr\u003e이렇게 만들어진 재료들은 발효에 가장 좋은 환경에서 익어갑니다. 전라남도 담양 창평면 유천리 — 맑은 산공기가 흐르는 이 마을의 1,200개 장독 항아리 속에서 수개월간 자연 숙성됩니다. 죽염은 서해안 천일염을 담양산 대나무에 넣어 명인의 가마에서 직접 구워, 날카로운 염분의 자극이 부드럽고 복합적인 미네랄의 맛으로 바뀝니다. 모든 과정이 끝나면 항아리 속에서 담양의 하늘 아래 수개월간 숙성됩니다. 그 결과가 매운맛, 단맛, 짠맛, 감칠맛이 서로 경쟁하지 않고 조화롭게 어우러진 기순도 고추장의 맛입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e고추장 하나면 충분합니다\u003c\/strong\u003e\u003cbr\u003e기순도 고추장은 그 자체로 깊은 맛을 품고 있기 때문에, 가장 단순하게 시작해 보세요. 따뜻한 밥에 참기름 한 스푼, 달걀 프라이 하나, 그리고 고추장 한 숟갈. 가장 정직한 형태의 비빔밥 하나로 고추장의 맛을 느껴볼 수 있습니다.\u003cbr\u003e그 다음부터는 응용이 끝이 없습니다. 간장, 참기름, 마늘, 꿀과 함께 불고기 양념장으로, 두부·가지·삼겹살 조림의 베이스로, 드레싱에 풀어 감귤류나 식초와 조합하면 발효의 깊이가 살아나는 샐러드 소스로. 버터에 섞어 구운 채소나 파스타에 버무리면 진하고 따뜻한 감칠맛이 납니다. 스리라차나 칠리 페이스트를 쓰는 요리라면 어디든 자연스럽게 대체할 수 있고, 훨씬 복합적인 맛을 냅니다.\u003cbr\u003e매운맛이 걱정된다면: 기순도 고추장은 확실히 맵지만, 쌀조청의 단맛과 발효의 깊이가 매운맛을 한 겹 감싸 줍니다. 처음에는 조금만 넣어보세요. 곧 더 넣고 싶어질 테니까요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIn a small village called Yucheon-ri in Changpyeong-myeon, Damyang — a place most people drive past without knowing — over 1,200 earthenware jars sit in rows, aging in the open air. This is where Master Ki Soondo has spent the better part of five decades doing what her family has done for 370 years: making traditional Korean jang the right way. Designated Korea's Traditional Food Grandmaster No. 35 and the tenth-generation daughter-in-law of the Damyang Go family, she begins each cycle in the eleventh lunar month, hand-shaping meju and firing her own bamboo salt. Among her jars is one never emptied — a ssiganjang kept alive for 370 years, the flavor benchmark for everything she makes. She sums up her life's work in a single phrase: \u003cem\u003e\"I cook blessings into food.\"\u003c\/em\u003e Ki Soondo's traditional jang holds both HACCP and Traditional Food certification, and has been featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\u003cp\u003e전라남도 담양 창평면 유천리, 1,200여 개의 장독이 줄지어 하늘 아래 숨 쉬는 작은 마을. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로 반평생 전통 장을 빚어왔습니다. 전통식품명인 제35호이자 담양 고씨 종갓집 10대 맏며느리인 명인은 음력 11월이면 손으로 메주를 빚고 죽염을 직접 구우며 그 해의 장을 시작해요. 1,200여 개 항아리 중에는 한 번도 비운 적 없는 370년 씨간장이 있어, 명인의 모든 장이 지향하는 맛의 기준이 되죠. 명인은 자신의 일을 한마디로 말합니다. \u003cem\u003e\"복(福)을 담아 식(食)을 짓습니다.\"\u003c\/em\u003e 기순도 전통장은 HACCP과 전통식품 인증을 모두 획득했고, CNN 방영과 미쉐린 셰프들의 극찬을 받았습니다.\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44469316813053,"sku":"1965","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/ScreenShot2025-02-16at3.12.12PM.png?v=1739737108"},{"product_id":"kisoondo-strawberry-gochujang-230g","title":"Kisoondo Strawberry Gochujang (230g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eMaster 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 way, with no additives, it brings the depth of real gochujang and a soft, fruity note that makes it a favorite with chefs and families alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean red chili pepper, fermented soybean, glutinous rice, Damyang strawberries, roasted bamboo salt, soy sauce, malt — 100% Korean\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Traditionally fermented, aged over six months\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230 g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Keep refrigerated\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living, naturally fermented product — slight expansion or overflow can occur. This is normal and safe to eat.\u003c\/p\u003e\n\u003cp\u003e기순도 명인의 전통 고추장에 잘 익은 담양 딸기를 더했어요. 그렇게 완성된 고추장은 진하고 깊은 발효의 맛과 은은한 단맛, 부드러운 매운맛을 한 번에 품습니다. 100% 국산 재료로 전통 방식 그대로 6개월 이상 숙성했고, 첨가물은 없어요. 진짜 고추장의 깊이에 딸기의 은은한 과일 향이 더해져, 셰프와 가족 모두에게 사랑받는 맛이죠.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMaster Ki's gochujang, with Damyang strawberries\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis starts where Master Ki Soondo's traditional gochujang starts — her own hand-fermented chili paste, built from 100% Korean ingredients and her signature bamboo salt. Then comes the twist: ripe strawberries from Damyang, the same region as her jang. The fruit doesn't turn it into a jam; it rounds the heat and adds a soft, natural sweetness that sits underneath the fermented depth rather than on top of it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSweet-spicy, six months in the making\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAged for more than six months, the paste balances the slow, building heat of fermented red pepper with the gentle sweetness and subtle texture of the strawberries. There's no refined sugar and no additives — the sweetness is the fruit's own. What you get is a thick, glossy gochujang that reads as familiar and a little unexpected at the same time: deeply savory, warmly spicy, and quietly fruity on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse it anywhere you'd use gochujang, and let the fruit do a little extra work. It's especially good where a touch of sweetness helps — stirred into a grain bowl or bibimbap, brushed onto roasted vegetables or grilled meat, spooned over fried or soft-boiled eggs, or whisked into a marinade or dressing. Because the sweetness is already built in, you often need less honey or sugar than a recipe calls for. Start with a small spoonful and add to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e명인의 고추장에 담은 담양 딸기\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e이 고추장은 기순도 명인의 전통 고추장에서 시작해요. 100% 국산 재료와 명인의 죽염으로 직접 발효시킨 바로 그 고추장이죠. 그리고 반전이 더해집니다. 장을 빚는 곳과 같은 담양의 잘 익은 딸기예요. 딸기가 고추장을 잼으로 만드는 게 아니라, 매운맛을 둥글게 감싸고 발효의 깊이 아래에 은은한 단맛을 깔아 줍니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e매콤달콤, 6개월의 숙성\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e6개월 이상 숙성하는 동안, 발효 고추의 서서히 오르는 매운맛과 딸기의 은은한 단맛, 부드러운 식감이 균형을 이뤄요. 정제 설탕도 첨가물도 없이, 단맛은 오롯이 과일에서 옵니다. 그렇게 완성된 건 진하고 윤기 도는 고추장이에요. 익숙하면서도 살짝 새로운 맛, 깊은 감칠맛과 따뜻한 매운맛, 끝에 조용히 남는 과일 향까지.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e고추장을 쓰던 자리에 그대로 쓰되, 과일 향이 한 겹 더 살아나게 두세요. 단맛이 살짝 도움이 되는 요리에 특히 좋아요. 그레인 볼이나 비빔밥에 섞거나, 구운 채소와 고기에 바르거나, 프라이나 반숙 달걀에 얹거나, 마리네이드나 드레싱에 풀어도 좋아요. 단맛이 이미 들어 있어 레시피가 요구하는 꿀이나 설탕을 줄여도 됩니다. 작은 한 숟갈로 시작해 입맛에 맞게 더하세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIn a small village called Yucheon-ri in Changpyeong-myeon, Damyang — a place most people drive past without knowing — over 1,200 earthenware jars sit in rows, aging in the open air. This is where Master Ki Soondo has spent the better part of five decades doing what her family has done for 370 years: making traditional Korean jang the right way. Designated Korea's Traditional Food Grandmaster No. 35 and the tenth-generation daughter-in-law of the Damyang Go family, she begins each cycle in the eleventh lunar month, hand-shaping meju and firing her own bamboo salt. Among her jars is one never emptied — a ssiganjang kept alive for 370 years, the flavor benchmark for everything she makes. She sums up her life's work in a single phrase: \u003cem\u003e\"I cook blessings into food.\"\u003c\/em\u003e Ki Soondo's traditional jang holds both HACCP and Traditional Food certification, and has been featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\u003cp\u003e전라남도 담양 창평면 유천리, 1,200여 개의 장독이 줄지어 하늘 아래 숨 쉬는 작은 마을. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로 반평생 전통 장을 빚어왔습니다. 전통식품명인 제35호이자 담양 고씨 종갓집 10대 맏며느리인 명인은 음력 11월이면 손으로 메주를 빚고 죽염을 직접 구우며 그 해의 장을 시작해요. 1,200여 개 항아리 중에는 한 번도 비운 적 없는 370년 씨간장이 있어, 명인의 모든 장이 지향하는 맛의 기준이 되죠. 명인은 자신의 일을 한마디로 말합니다. \u003cem\u003e\"복(福)을 담아 식(食)을 짓습니다.\"\u003c\/em\u003e 기순도 전통장은 HACCP과 전통식품 인증을 모두 획득했고, CNN 방영과 미쉐린 셰프들의 극찬을 받았습니다.\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44058309558525,"sku":"1529","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Kisoondo_StrawberryG.jpg?v=1739737447"},{"product_id":"kisoondo-traditional-doenjang-230g","title":"Kisoondo Traditional Doenjang (230g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eDoenjang 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 ingredients and no shortcuts: 100% Korean-grown soybeans shaped into meju by hand, bamboo salt fired in a family kiln, and months of patient aging in 1,200 earthenware jars open to the Damyang mountain air. Made by one of Korea's most decorated food artisans, it carries a rounded, slow-built depth that no quick-brewed paste can borrow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean-grown soybeans (Non-GMO), roasted bamboo salt, water — 100% domestic\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives, no refined sugar\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Handcrafted; hand-shaped meju; naturally fermented in earthenware jars\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; Korea Traditional Food\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230 g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003c\/p\u003e\n\u003cp\u003e된장은 한국 부엌의 조용한 중심이에요. 잘 끓인 된장찌개의 바탕이자, 평범한 하루의 반찬에 감칠맛을 더하는 발효의 심장이죠. 기순도 명인은 그 된장을 370년을 이어온 가문의 방식 그대로 빚습니다. 들어가는 건 딱 세 가지, 지름길은 없어요. 100% 국산 콩을 손으로 메주로 빚고, 죽염을 가마에서 직접 구우며, 담양 산바람 아래 1,200개의 항아리에서 수개월을 익힙니다. 대한민국에서 가장 권위 있는 전통식품명인의 손끝에서, 빠르게 담근 장으로는 흉내 낼 수 없는 깊은 맛이 나옵니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eMaster Ki's doenjang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDoenjang is the foundation of the Korean table — the base of a good stew, the seasoning behind dressed greens, the paste that turns a bowl of plain vegetables into a meal. Most commercial versions rush it, leaning on additives and quick fermentation for a flat, one-note saltiness. Master Ki Soondo's is a different thing entirely. Hers is made from just three ingredients — Korean soybeans, bamboo salt, and water. Korea's Traditional Food Grandmaster No. 35, she has spent five decades making jang the way her family has for 370 years — no additives, no preservatives, no shortcuts — a tradition recognized by the Korean government as a national culinary heritage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA jang born of clean air and slow seasons\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe depth starts long before the paste reaches a jar. Master Ki selects Korean-grown soybeans by hand, shapes them into meju, binds them in rice straw, and ferments them in a traditional loess room where temperature and humidity shift with the seasons. The bamboo salt is made in-house — three-year sun-dried sea salt packed into Damyang bamboo and fired in a family kiln until its sharp edge softens into a smooth, mineral complexity. The water is clean underground water drawn at the foot of Wolbongsan. The finished paste then ages for months in more than 1,200 earthenware jars in Yucheon-ri, a clean mountain-valley village in Damyang, where pine pollen drifts over the pots each spring. What emerges is not sharp saltiness but a deep, brothy savoriness with a gentle sweetness underneath — the kind of depth that makes a simple pot of jjigae taste like it simmered all day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOne spoonful, endless uses\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBecause this doenjang carries so much on its own, the simplest use is the best place to start: a spoonful stirred into a pot of jjigae with tofu and vegetables, or thinned into a dipping sauce for ssam. From there it goes far beyond the Korean table. Use it the way you'd use miso — whisked into a marinade or glaze for meat and mushrooms, stirred through roasted root vegetables, or spooned into a tomato-based soup, a salad dressing, or a pasta sauce that wants more savory weight. Add it toward the end and taste as you go; a little carries a long way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e명인의 된장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장은 한식 상차림의 근간이에요. 찌개의 바탕이 되고, 나물을 무치고, 평범한 채소 한 접시를 한 끼로 만들어 주죠. 시중 제품 대부분은 이 과정을 서둘러, 첨가물과 빠른 발효로 밋밋하고 짜기만 한 맛을 냅니다. 기순도 명인의 된장은 완전히 다릅니다. 콩, 죽염, 물 단 세 가지 재료로만 빚죠. 전통식품명인 제35호인 명인은 370년을 이어온 가문의 방식 그대로 반평생 장을 빚어왔어요. 첨가물도, 보존제도, 지름길도 없습니다. 대한민국 정부가 국가 식문화 유산으로 인정한 전통이죠.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e깨끗한 환경에서 오는 장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e깊은 맛은 항아리에 담기기 훨씬 전부터 시작됩니다. 명인은 국산 콩을 손으로 골라 메주로 빚고, 볏짚으로 묶어, 온습도가 계절 따라 자연스럽게 바뀌는 전통 황토방에서 발효시켜요. 죽염은 직접 만듭니다. 3년 묵힌 천일염을 담양 대나무에 채워 가마에 구우면, 날카로운 짠맛이 부드럽고 복합적인 미네랄의 맛으로 바뀌죠. 물은 월봉산 자락에서 끌어올린 맑은 지하수를 씁니다. 이렇게 완성된 장은 담양의 맑은 산골 마을 유천리, 1,200개가 넘는 항아리 속에서 수개월을 익습니다. 봄이면 소나무 꽃가루가 그 위를 스치고요. 그렇게 남는 건 짜기만 한 맛이 아니라, 국물처럼 우러나는 깊은 감칠맛과 그 아래 은은한 단맛이에요. 찌개 한 냄비가 하루 종일 끓인 듯한 깊이를 내는 이유입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e한 숟갈이면 충분합니다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e이 된장은 그 자체로 깊은 맛을 품고 있으니, 가장 단순하게 시작하는 게 좋아요. 두부와 채소를 넣은 된장찌개에 한 숟갈, 또는 살짝 풀어 쌈장으로. 여기서부터는 한식을 넘어서도 넓게 쓰여요. 미소처럼 생각하시면 됩니다. 고기·버섯 마리네이드나 글레이즈에 풀거나, 구운 뿌리채소에 버무리거나, 토마토 수프·샐러드 드레싱·파스타 소스에 감칠맛을 더해도 좋아요. 마지막에 넣고 간을 보며 더하세요. 조금이면 충분합니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIn a small village called Yucheon-ri in Changpyeong-myeon, Damyang — a place most people drive past without knowing — over 1,200 earthenware jars sit in rows, aging in the open air. This is where Master Ki Soondo has spent the better part of five decades doing what her family has done for 370 years: making traditional Korean jang the right way. Designated Korea's Traditional Food Grandmaster No. 35 and the tenth-generation daughter-in-law of the Damyang Go family, she begins each cycle in the eleventh lunar month, hand-shaping meju and firing her own bamboo salt. Among her jars is one never emptied — a ssiganjang kept alive for 370 years, the flavor benchmark for everything she makes. She sums up her life's work in a single phrase: \u003cem\u003e\"I cook blessings into food.\"\u003c\/em\u003e Ki Soondo's traditional jang holds both HACCP and Traditional Food certification, and has been featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\u003cp\u003e전라남도 담양 창평면 유천리, 1,200여 개의 장독이 줄지어 하늘 아래 숨 쉬는 작은 마을. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로 반평생 전통 장을 빚어왔습니다. 전통식품명인 제35호이자 담양 고씨 종갓집 10대 맏며느리인 명인은 음력 11월이면 손으로 메주를 빚고 죽염을 직접 구우며 그 해의 장을 시작해요. 1,200여 개 항아리 중에는 한 번도 비운 적 없는 370년 씨간장이 있어, 명인의 모든 장이 지향하는 맛의 기준이 되죠. 명인은 자신의 일을 한마디로 말합니다. \u003cem\u003e\"복(福)을 담아 식(食)을 짓습니다.\"\u003c\/em\u003e 기순도 전통장은 HACCP과 전통식품 인증을 모두 획득했고, CNN 방영과 미쉐린 셰프들의 극찬을 받았습니다.\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44357116920061,"sku":"1826","price":19.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/ScreenShot2025-02-16at3.14.05PM.png?v=1739737238"},{"product_id":"kisoondo-ssamjang-230g","title":"Kisoondo Ssamjang (230g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\n  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 over 400 years. Rich, savory, and just warm enough with heat, it's the kind of paste that makes a simple lettuce wrap feel like a considered meal.\n\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans, bamboo salt, glutinous rice, red pepper powder, meju powder, malt, soy sauce, rice, sesame oil — 100% Korean\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy, sesame\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Handcrafted; naturally fermented\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; Korea Traditional Food\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230 g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — the paste may continue to ferment gently over time. That's not a flaw; it's flavor in progress.\u003c\/p\u003e\n\u003cp\u003e\n  어떤 소스는 냉장고 안에서 잊혀지지만, 이 쌈장은 꺼낼 이유가 생깁니다. 전통식품명인 기순도 명인이 400년 넘게 이어온 가문의 방식 그대로 빚어낸 쌈장으로, 깊은 감칠맛과 은은한 매운맛이 어우러져 소박한 쌈 한 입도 특별하게 만들어줍니다.\n\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eThe sauce your Korean BBQ didn't know it was missing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSsamjang literally means \"wrap sauce\" — ssam for the wrap, jang for the fermented paste. It's the condiment you didn't know you needed until the first time you tuck a slice of grilled pork belly into a crisp lettuce leaf, swipe it through a spoonful of this, and take a bite. Most grocery-store ssamjang is fine; it does the job. Kisoondo's is on a different level — and the difference is in what it's built on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTwo jang, blended by hand\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUnlike commercial versions that start from mass-produced base pastes, Master Ki Soondo builds hers from scratch — her own naturally fermented doenjang and gochujang, both made in-house. Every eleventh lunar month she hand-shapes meju, ages it a full month, blends it with her hand-fired bamboo salt, and lets everything mature slowly in onggi jars. The two jang are then combined with sesame oil in her signature ratio. What you taste is layered and quietly addictive: the nuttiness of sesame, the deep umami of aged soybean, a gentle heat from the gochujang, and a mineral note from the bamboo salt that's hard to fake.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWays to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic move: spread a thin layer on a perilla or butter-lettuce leaf, add a piece of grilled meat or tofu and a sliver of raw garlic, and wrap. But ssamjang is far more versatile than its name suggests. Use it as a dip for cucumber, radish sticks, endive, or a crudité board; stir a spoonful into grain bowls or bibimbap; thin it with a little sesame oil as a glaze for roasted cauliflower, eggplant, or portobello; spread it on a sandwich; or loosen it with rice vinegar for a dumpling sauce. It even stands in for miso in a marinade for salmon or chicken thighs. It's already beautifully balanced, so taste before adding more — and if you want it a touch sweeter, a small drizzle of honey blends right in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e놓치고 있던 그 맛, 바로 쌈장입니다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e쌈장은 문자 그대로 '쌈에 곁들이는 장'이에요. 쌈은 싸 먹는 것, 장은 발효한 장이죠. 깻잎이나 상추에 삼겹살 한 점을 올리고 쌈장 한 숟갈을 얹어 싸 먹는 순간, 왜 필요한지 알게 되는 양념이죠. 마트 쌈장도 나쁘지 않아요. 그런데 기순도 쌈장은 차원이 다릅니다. 그 차이는 무엇으로 만들었는가에 있어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e두 개의 장, 손으로 배합하다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e시판 쌈장 대부분이 공장에서 대량 생산한 기초 장을 섞어 만드는 것과 달리, 기순도 명인은 기초부터 직접 빚습니다. 직접 담근 천연 발효 된장과 고추장으로요. 매년 음력 11월, 손으로 메주를 빚어 한 달을 발효시키고, 직접 구운 죽염과 함께 항아리에서 천천히 숙성시켜요. 그 두 장을 참기름과 명인만의 황금 비율로 배합하죠. 그래서 맛이 겹겹이에요. 참기름의 고소함, 숙성 콩의 깊은 감칠맛, 고추장의 은은한 매운맛, 그리고 죽염의 미네랄 한 줄기까지.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e가장 클래식한 방법: 깻잎이나 버터 레터스에 쌈장을 얇게 펴고, 구운 고기나 두부, 마늘 한 쪽을 올려 싸 먹기. 하지만 쌈장은 이름보다 훨씬 쓰임이 넓어요. 오이·무·앤다이브·크루디테의 디핑 소스로, 비빔밥이나 그레인 볼에 한 숟갈로, 참기름을 조금 섞어 구운 콜리플라워·가지·포토벨로 글레이즈로, 샌드위치 스프레드로, 쌀식초로 풀어 만두 소스로도요. 연어나 닭다리살 마리네이드에 미소 대신 넣어도 좋아요. 이미 균형이 잘 잡혀 있으니 더하기 전에 맛부터 보시고, 조금 더 달게 하고 싶으면 꿀 한 방울을 섞으면 됩니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIn a small village called Yucheon-ri in Changpyeong-myeon, Damyang — a place most people drive past without knowing — over 1,200 earthenware jars sit in rows, aging in the open air. This is where Master Ki Soondo has spent the better part of five decades doing what her family has done for 370 years: making traditional Korean jang the right way. Designated Korea's Traditional Food Grandmaster No. 35 and the tenth-generation daughter-in-law of the Damyang Go family, she begins each cycle in the eleventh lunar month, hand-shaping meju and firing her own bamboo salt. Among her jars is one never emptied — a ssiganjang kept alive for 370 years, the flavor benchmark for everything she makes. She sums up her life's work in a single phrase: \u003cem\u003e\"I cook blessings into food.\"\u003c\/em\u003e Ki Soondo's traditional jang holds both HACCP and Traditional Food certification, and has been featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\u003cp\u003e전라남도 담양 창평면 유천리, 1,200여 개의 장독이 줄지어 하늘 아래 숨 쉬는 작은 마을. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로 반평생 전통 장을 빚어왔습니다. 전통식품명인 제35호이자 담양 고씨 종갓집 10대 맏며느리인 명인은 음력 11월이면 손으로 메주를 빚고 죽염을 직접 구우며 그 해의 장을 시작해요. 1,200여 개 항아리 중에는 한 번도 비운 적 없는 370년 씨간장이 있어, 명인의 모든 장이 지향하는 맛의 기준이 되죠. 명인은 자신의 일을 한마디로 말합니다. \u003cem\u003e\"복(福)을 담아 식(食)을 짓습니다.\"\u003c\/em\u003e 기순도 전통장은 HACCP과 전통식품 인증을 모두 획득했고, CNN 방영과 미쉐린 셰프들의 극찬을 받았습니다.\u003c\/p\u003e\n","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":45295150432509,"sku":"2296","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/ScreenShot2025-02-16at3.16.03PM.png?v=1739737374"},{"product_id":"jang-book-x-kisoondo-jang-bundle","title":"Jang Cookbook x Kisoondo Jang Bundle","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eOpen the doenjang, and the smell is deep and savory, of beans and a long rest in clay. Kisoondo makes both pastes in this box the slow way in Damyang, with meju shaped by hand, bamboo salt fired in its own kiln, and barley sprouted for the gochujang's malt, so the doenjang turns rich and brothy and the gochujang's heat rises slowly beneath a clean sweetness. Beside them is Jang, chef Mingoo Kang's James Beard Award–winning cookbook, whose recipes carry these two pastes from Korean stews into salads, marinades, and dishes any Western cook will recognize. With a generous one of each, there is plenty to cook through the book's recipes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSet includes:\u003c\/strong\u003e Jang: The Soul of Korean Cooking by Mingoo Kang (hardcover), Kisoondo traditional doenjang 230g, Kisoondo traditional gochujang 230g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJang: The Soul of Korean Cooking\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eSubtitle:\u003c\/strong\u003e More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang\u003cbr\u003e\n\u003cstrong\u003eAuthors:\u003c\/strong\u003e Mingoo Kang with Joshua David Stein and Nadia Cho; foreword by Eric Ripert\u003cbr\u003e\n\u003cstrong\u003ePublisher:\u003c\/strong\u003e Artisan, 2024\u003cbr\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover, 216 pages, in English\u003cbr\u003e\n\u003cstrong\u003eRecognition:\u003c\/strong\u003e 2025 James Beard Award, Single Subject; Best New Cookbook of Spring 2024 (Eater, Epicurious)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKisoondo Traditional Doenjang\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean-grown soybeans (Non-GMO), roasted bamboo salt, water (100% Korean)\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Handcrafted; hand-shaped meju; naturally fermented and aged in earthenware jars\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; Korea Traditional Food\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Soybeans\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKisoondo Traditional Gochujang\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean glutinous rice, Korean red chili pepper, fermented soybean powder (meju), bamboo salt, Korean soy sauce, Korean barley malt syrup (100% Korean)\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives, no refined sugar\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Sun-dried chili and house-sprouted barley malt; aged for months in earthenware jars\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; Korea Traditional Food\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Soybeans, barley\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Both pastes are living ferments and may keep fermenting slightly after opening, which is normal.\u003c\/p\u003e\n\u003cp\u003e기순도 된장은 포장을 여는 순간 구수한 콩 내음과 항아리에서 보낸 긴 시간이 함께 올라옵니다. 담양에서 메주를 손으로 빚고, 죽염을 직접 굽고, 고추장에 들어갈 엿기름까지 보리를 틔워 만든 장이라, 된장은 깊고 구수하며 고추장은 맑은 단맛 아래로 매운맛이 천천히 올라옵니다. 여기에 강민구 셰프가 제임스 비어드 상을 받은 요리책 『JANG』을 곁들였습니다. 책 속 레시피는 이 두 가지 장을 찌개에서 샐러드와 마리네이드, 서양 요리로까지 이어 갑니다. 넉넉하게 하나씩이면 책 속 레시피를 이것저것 만들어 보기에 충분합니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA book about jang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJang is the Korean word for the fermented soy-based sauces at the center of the kitchen: ganjang (soy sauce), doenjang, and gochujang. Much as butter underpins French cooking, jang is the base Korean food is built on, and Mingoo Kang spent about four years planning, photographing, and editing this book around it. It explains how each jang is made and where it comes from, alongside profiles of the master artisans who keep the tradition alive. More than sixty recipes then put the sauces to work, from the soups, stews, and side dishes of an everyday Korean table to dishes for special occasions and even desserts. Many cross freely into Western cooking, so doenjang and gochujang end up in salads, marinades, and sweets as naturally as in a stew, and step-by-step photographs walk through the more involved techniques.\u003c\/p\u003e\n\u003cp\u003ePublished by Artisan in 2024, Jang was named a Best New Cookbook of Spring 2024 by Eater and Epicurious and won the 2025 James Beard Award in the Single Subject category, with praise from chefs including René Redzepi, David Chang, and Nobu Matsuhisa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKisoondo doenjang and gochujang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe doenjang uses just three ingredients: Korean soybeans shaped into meju by hand, bamboo salt fired in a kiln, and water drawn at the foot of Wolbongsan. It ripens in earthenware jars into a rounded, savory depth with a gentle sweetness underneath. For the gochujang, the chili is sun-dried, the barley is sprouted for malt syrup, and the paste rests in the jars for months until heat, sweetness, and salt settle into one another. Each comes in a generous 230g pack, enough to cook through the book's doenjang and gochujang pages and keep going.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStart with the simplest bowls: doenjang jjigae with tofu and vegetables, or warm rice with a spoonful of gochujang, sesame oil, and a fried egg. From there, the two pastes travel well. Use doenjang the way you might use miso, whisked into a glaze for eggplant or stirred into a tomato soup that wants more weight. Mix gochujang with soft butter and toss it with roasted potatoes or a plate of spaghetti, or whisk it with citrus and rice vinegar into a dressing for a crunchy cabbage slaw.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e장에 관한 책\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e장은 간장, 된장, 고추장처럼 콩을 발효해 만든 한국 부엌의 기본 양념입니다. 프랑스 요리의 바탕에 버터가 있듯 한식의 바탕에는 장이 있고, 강민구 셰프는 4년여에 걸친 기획과 촬영, 편집 끝에 그 장을 한 권에 담았습니다. 책은 장이 어떻게 만들어지고 어디서 왔는지를, 전통을 지키며 장을 빚는 명인들의 이야기와 함께 풀어 냅니다. 이어지는 60여 가지 레시피에서는 매일 먹는 국과 찌개, 반찬부터 특별한 날의 일품요리, 디저트까지 장이 두루 쓰입니다. 서양 요리와도 자유롭게 넘나들어 된장과 고추장이 찌개만큼이나 자연스럽게 샐러드와 마리네이드, 디저트에 들어가고, 손이 많이 가는 과정은 단계별 사진으로 차근차근 보여 줍니다.\u003c\/p\u003e\n\u003cp\u003e2024년 미국 아티장 출판사에서 나온 이 책은 이터(Eater)와 에피큐리어스(Epicurious)가 꼽은 '2024년 봄 최고의 신간 쿡북'에 올랐고, 2025년 제임스 비어드 상 단일 주제 부문을 수상했습니다. 르네 레드제피, 데이비드 장, 노부 마쓰히사 같은 셰프들도 추천사를 보탰습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e기순도 된장과 고추장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장에는 딱 세 가지만 들어갑니다. 손으로 빚은 국산 콩 메주, 가마에서 구운 죽염, 월봉산 자락의 물입니다. 항아리에서 익을수록 구수한 감칠맛이 둥글게 올라오고, 끝에 은은한 단맛이 남습니다. 고추장은 고추를 볕에 말리고, 보리를 틔워 엿기름을 만들어 담급니다. 항아리에서 몇 달을 쉬는 동안 매운맛과 단맛, 짠맛이 하나로 어우러집니다. 230g씩 넉넉하게 담아, 책 속 된장·고추장 레시피를 두루 만들고도 남습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 써 보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e처음에는 가장 간단한 요리부터 해 보세요. 두부와 채소를 넣은 된장찌개, 따끈한 밥에 고추장 한 숟갈과 참기름, 달걀프라이를 얹은 비빔밥이면 됩니다. 두 가지 장은 서양 요리에도 잘 어울립니다. 된장은 미소처럼 가지 구이용 글레이즈에 섞거나, 묵직한 맛이 아쉬운 토마토수프에 풀어 보세요. 고추장은 부드러운 버터에 섞어 구운 감자나 스파게티에 버무리고, 시트러스와 쌀식초에 풀면 아삭한 양배추 샐러드에 어울리는 드레싱이 됩니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eKim'C Market brings premium Korean food to the United States, chosen the way a careful cook would choose it. Every product goes through a selection process that reaches past the label: the team reviews the ingredients, tastes everything, and visits the producers to see how their food is actually made. Many of these makers are small-batch artisans, and Kim'C Market works with them directly in Korea, on fair terms that let them keep making their food without compromise. In its gift sets, Kim'C Market brings the work of these makers together in a single, carefully composed box.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Mingoo Kang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMingoo Kang is the chef of Mingles in Seoul, a restaurant built around jang that was awarded three Michelin stars in the 2025 Michelin Guide Seoul. He wrote Jang with Joshua David Stein and Nadia Cho to bring these sauces into home kitchens, with a foreword by Eric Ripert.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Kisoondo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn Yucheon-ri, a small village in Damyang, more than 1,200 earthenware jars age in the open air. Here Master Ki Soondo, Korea's Traditional Food Grandmaster No. 35, makes jang the way her family has for 370 years, hand-shaping meju and firing her own bamboo salt each winter. Among her jars is a ssiganjang that has never been emptied in 370 years, the benchmark for everything she makes. Her jang holds HACCP and Korea Traditional Food certification.\u003c\/p\u003e\n\u003cp\u003e김씨마켓은 신중한 요리사가 고르듯 엄선한 한국 프리미엄 식품을 미국에 소개합니다. 모든 제품은 라벨 너머까지 살피는 선정 과정을 거칩니다. 원재료를 검토하고, 직접 맛보고, 생산자를 찾아가 실제로 어떻게 만드는지 확인합니다. 이렇게 만난 생산자 상당수는 소량 생산을 고집하는 장인들입니다. 김씨마켓은 한국 현지에서 이들과 직접 거래하며, 타협 없이 만들 수 있도록 정당한 대가를 지킵니다. 그렇게 만난 장인들의 손길을, 김씨마켓은 한 상자에 정성껏 엮어 선물로 건넵니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e강민구 셰프 소개\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e강민구 셰프는 장을 중심으로 요리하는 서울 레스토랑 밍글스의 오너 셰프로, 밍글스는 2025 미쉐린 가이드 서울에서 3스타를 받았습니다. 조슈아 데이비드 스타인, 나디아 조와 함께 집 부엌에서도 장을 쓸 수 있도록 『JANG』을 썼고, 서문은 에릭 리퍼트가 맡았습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e기순도 전통장 소개\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e전남 담양 창평면 유천리, 1,200여 개의 장독이 하늘 아래 숨 쉬는 마을에서 기순도 명인은 370년을 이어 온 가문의 방식대로 장을 담급니다. 전통식품명인 제35호인 명인은 해마다 음력 11월이면 손으로 메주를 빚고 죽염을 직접 구워 그해의 장을 시작합니다. 장독 가운데에는 370년 동안 한 번도 비운 적 없는 씨간장이 있어, 명인이 만드는 모든 장의 기준이 됩니다. 기순도 전통장은 HACCP과 전통식품 인증을 받았습니다.\u003c\/p\u003e","brand":"Kim'C Market","offers":[{"title":"Default Title","offer_id":44616022753533,"sku":"2093","price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Jang-Book-Kisoondo-Set.jpg?v=1759471822"},{"product_id":"jang-cookbook-x-jookjangyeon-jang-bundle","title":"Jang Cookbook x Jookjangyeon Jang Bundle","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThe recipes in Jang begin with the jar, and this box comes with the jars. Mingoo Kang, the chef behind three-Michelin-star Mingles in Seoul, wrote the James Beard Award–winning book to show how Korea's fermented sauces build flavor, and many of its recipes work them into ingredients any Western kitchen already knows, from salads and marinades to desserts, so it is easy to begin even without a Korean pantry. Alongside it come Jookjangyeon's doenjang, aged two years in onggi until deep and nutty, and a gochujang sweetened only by grain, so its heat stays clean. Read a chapter, open a jar, and the flavor on the page is right there to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSet includes:\u003c\/strong\u003e Jang: The Soul of Korean Cooking by Mingoo Kang (hardcover), Jookjangyeon premium doenjang 150g, Jookjangyeon premium gochujang 150g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJang: The Soul of Korean Cooking\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eSubtitle:\u003c\/strong\u003e More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang\u003cbr\u003e\n\u003cstrong\u003eAuthors:\u003c\/strong\u003e Mingoo Kang with Joshua David Stein and Nadia Cho; foreword by Eric Ripert\u003cbr\u003e\n\u003cstrong\u003ePublisher:\u003c\/strong\u003e Artisan, 2024\u003cbr\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover, 216 pages, in English\u003cbr\u003e\n\u003cstrong\u003eRecognition:\u003c\/strong\u003e 2025 James Beard Award, Single Subject; Best New Cookbook of Spring 2024 (Eater, Epicurious)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJookjangyeon Premium Doenjang\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans (Korea) 96%, sun-dried sea salt (Korea) 4%; made with purified bedrock water drawn from 200m underground\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No chemical seasonings, no coloring, no preservatives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Soybeans boiled in iron cauldrons over oak fire; meju dried in the valley wind and fermented in hwangto clay rooms; aged at least two years in breathing onggi\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 150g (5.3 oz)\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Soybeans\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Keep in a cool place away from direct sunlight; refrigerate after opening\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJookjangyeon Premium Gochujang\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Red chili powder (Korea) 27%, rice syrup (rice: Korea) 27%, sweet rice (Korea) 25%, barley malt (Korea), sun-dried sea salt (Korea)\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No chemical seasonings, no coloring, no preservatives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Aged six months in breathing onggi\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 150g (5.3 oz)\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Barley\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Refrigeration recommended from purchase\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Both pastes are living ferments and may keep fermenting and rise slightly in the jar, which is normal.\u003c\/p\u003e\n\u003cp\u003e『JANG』의 레시피는 장독에서 시작하고, 이 상자에는 그 장이 함께 들어 있습니다. 서울 밍글스를 미쉐린 3스타에 올린 강민구 셰프가 장이 맛을 어떻게 쌓아 올리는지 풀어 쓴 책으로, 제임스 비어드 상을 받았습니다. 레시피 상당수가 샐러드와 마리네이드, 디저트처럼 서양 식탁에 익숙한 재료에 장을 더하는 방식이라, 한식 재료가 낯선 부엌에서도 쉽게 시작할 수 있습니다. 여기에 옹기에서 2년을 익혀 구수하고 깊은 죽장연 된장과, 곡물로만 단맛을 내 매운맛이 깔끔한 고추장을 곁들였습니다. 한 장(章)을 읽고 병을 열면, 책 속의 그 맛을 바로 확인할 수 있습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA book about jang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJang is the Korean word for the fermented soy-based sauces at the center of the kitchen: ganjang (soy sauce), doenjang, and gochujang. Much as butter underpins French cooking, jang is the base Korean food is built on, and Mingoo Kang spent about four years planning, photographing, and editing this book around it. It explains how each jang is made and where it comes from, alongside profiles of the master artisans who keep the tradition alive. More than sixty recipes then put the sauces to work, from the soups, stews, and side dishes of an everyday Korean table to dishes for special occasions and even desserts. Many cross freely into Western cooking, so doenjang and gochujang end up in salads, marinades, and sweets as naturally as in a stew, and step-by-step photographs walk through the more involved techniques.\u003c\/p\u003e\n\u003cp\u003ePublished by Artisan in 2024, Jang was named a Best New Cookbook of Spring 2024 by Eater and Epicurious and won the 2025 James Beard Award in the Single Subject category, with praise from chefs including René Redzepi, David Chang, and Nobu Matsuhisa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJookjangyeon doenjang and gochujang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe doenjang starts with soybeans boiled over oak fire and meju fermented in clay rooms, then ages at least two more years in breathing onggi. It tastes salty at first, then nutty and deeply savory. The gochujang is sweetened by barley malt and rice syrup working on sweet rice rather than by added sugar, so its heat stays clean and bright rather than heavy. A small jar of each is enough to cook through the pages and find out which one the kitchen reaches for most.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStart with the book's doenjang and gochujang recipes, since those are the jars on hand. For an everyday start, stir a spoonful of doenjang into anchovy or kelp broth with tofu and zucchini for doenjang jjigae, or mix it with a little gochujang, garlic, and sesame oil for ssamjang to eat with lettuce wraps. Outside the Korean kitchen, whisk doenjang into softened butter for corn on the cob or seared mushrooms, and thin gochujang with honey and rice vinegar as a glaze for salmon or roasted carrots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e장에 관한 책\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e장은 간장, 된장, 고추장처럼 콩을 발효해 만든 한국 부엌의 기본 양념입니다. 프랑스 요리의 바탕에 버터가 있듯 한식의 바탕에는 장이 있고, 강민구 셰프는 4년여에 걸친 기획과 촬영, 편집 끝에 그 장을 한 권에 담았습니다. 책은 장이 어떻게 만들어지고 어디서 왔는지를, 전통을 지키며 장을 빚는 명인들의 이야기와 함께 풀어 냅니다. 이어지는 60여 가지 레시피에서는 매일 먹는 국과 찌개, 반찬부터 특별한 날의 일품요리, 디저트까지 장이 두루 쓰입니다. 서양 요리와도 자유롭게 넘나들어 된장과 고추장이 찌개만큼이나 자연스럽게 샐러드와 마리네이드, 디저트에 들어가고, 손이 많이 가는 과정은 단계별 사진으로 차근차근 보여 줍니다.\u003c\/p\u003e\n\u003cp\u003e2024년 미국 아티장 출판사에서 나온 이 책은 이터(Eater)와 에피큐리어스(Epicurious)가 꼽은 '2024년 봄 최고의 신간 쿡북'에 올랐고, 2025년 제임스 비어드 상 단일 주제 부문을 수상했습니다. 르네 레드제피, 데이비드 장, 노부 마쓰히사 같은 셰프들도 추천사를 보탰습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e죽장연 된장과 고추장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장은 참나무 장작불로 삶은 콩으로 메주를 빚어 황토방에서 띄운 뒤, 장을 가르고도 숨 쉬는 옹기에서 최소 2년을 더 익힙니다. 처음엔 짭짤하다가 이내 구수하고 깊은 감칠맛이 올라옵니다. 고추장은 설탕 대신 엿기름과 조청으로 찹쌀을 삭혀 단맛을 냈습니다. 그래서 텁텁하지 않고 매운맛이 깔끔합니다. 작은 병 하나씩이면 책장을 넘기며 이것저것 만들어 보고, 우리 집 부엌에 더 잘 맞는 장을 찾기에 충분합니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 써 보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e책에서는 상자에 든 된장과 고추장으로 만드는 요리부터 골라 보세요. 가장 쉬운 시작은 된장찌개입니다. 멸치나 다시마 육수에 된장 한 숟갈을 풀고 두부와 애호박을 넣어 끓이면 됩니다. 된장에 고추장을 조금 섞고 다진 마늘과 참기름을 더하면 상추쌈에 곁들이는 쌈장이 됩니다. 한식 밖에서는 된장을 부드러운 버터에 섞어 옥수수나 구운 버섯에 바르고, 고추장은 꿀과 쌀식초에 풀어 연어나 구운 당근에 바르는 글레이즈로 써 보세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eKim'C Market brings premium Korean food to the United States, chosen the way a careful cook would choose it. Every product goes through a selection process that reaches past the label: the team reviews the ingredients, tastes everything, and visits the producers to see how their food is actually made. Many of these makers are small-batch artisans, and Kim'C Market works with them directly in Korea, on fair terms that let them keep making their food without compromise. In its gift sets, Kim'C Market brings the work of these makers together in a single, carefully composed box.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Mingoo Kang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMingoo Kang is the chef of Mingles in Seoul, a restaurant built around jang that was awarded three Michelin stars in the 2025 Michelin Guide Seoul. He wrote Jang with Joshua David Stein and Nadia Cho to bring these sauces into home kitchens, with a foreword by Eric Ripert.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Jookjangyeon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJookjangyeon is not a factory but a village: Sangsari, a mountain valley in Jookjang, Pohang, known for its clean water and cool air. Its residents grow the soybeans, cook them in iron cauldrons over oak fire, and ferment their jang in breathing onggi with Sinan sea salt aged three years, without MSG, coloring, or preservatives.\u003c\/p\u003e\n\u003cp\u003e김씨마켓은 신중한 요리사가 고르듯 엄선한 한국 프리미엄 식품을 미국에 소개합니다. 모든 제품은 라벨 너머까지 살피는 선정 과정을 거칩니다. 원재료를 검토하고, 직접 맛보고, 생산자를 찾아가 실제로 어떻게 만드는지 확인합니다. 이렇게 만난 생산자 상당수는 소량 생산을 고집하는 장인들입니다. 김씨마켓은 한국 현지에서 이들과 직접 거래하며, 타협 없이 만들 수 있도록 정당한 대가를 지킵니다. 그렇게 만난 장인들의 손길을, 김씨마켓은 한 상자에 정성껏 엮어 선물로 건넵니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e강민구 셰프 소개\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e강민구 셰프는 장을 중심으로 요리하는 서울 레스토랑 밍글스의 오너 셰프로, 밍글스는 2025 미쉐린 가이드 서울에서 3스타를 받았습니다. 조슈아 데이비드 스타인, 나디아 조와 함께 집 부엌에서도 장을 쓸 수 있도록 『JANG』을 썼고, 서문은 에릭 리퍼트가 맡았습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e죽장연 소개\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e죽장연은 공장이 아니라 하나의 마을입니다. 맑은 물과 서늘한 공기로 이름난 경북 포항 죽장면 상사리에서, 마을 주민들이 직접 콩을 기르고 무쇠 가마솥과 참나무 장작으로 삶아 숨 쉬는 옹기에 장을 담급니다. 소금은 3년 묵힌 신안 천일염만 쓰고, MSG와 색소, 방부제는 넣지 않습니다.\u003c\/p\u003e","brand":"Kim'C Market","offers":[{"title":"Default Title","offer_id":44616048115965,"sku":"2094","price":66.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Jang-Book-JJY-Set.jpg?v=1709841064"},{"product_id":"bibimbap-starter-kit","title":"Bibimbap Starter Set","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eSteam rises off a pot of rice with mountain greens cooked right into it, and dinner is one good stir away. Rice, gochujang, dried greens, and sesame oil arrive in a single box, everything a bowl of bibimbap needs. The rice is Saechungmu from Gurye, milled in New York as soon as the order comes in, and the gochujang is Kisoondo's, made with Damyang strawberries for a soft, fruity heat. On the day it arrives, two bowls of bibimbap can be on the table without a trip to the store.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSet includes:\u003c\/strong\u003e Saechungmu white rice 2 lb, Kisoondo strawberry gochujang 230g, Uncle Gurye namul bibimbap mix with aster greens 13g, and a single-serve pouch of Korean sesame oil, in a Kim'C Market box\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKim'C Market Saechungmu White Rice\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Saechungmu rice 100% (Gurye, Jeollanam-do, Korea)\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Milled in New York when the order comes in\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 lb (907g)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Keep in an airtight container in the refrigerator\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKisoondo Strawberry Gochujang\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean red chili pepper, fermented soybean, glutinous rice, Damyang strawberries, roasted bamboo salt, soy sauce, malt (100% Korean)\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Traditionally fermented and aged over six months\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230g (8.1 oz)\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Soybeans, barley (malt)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Refrigerate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUncle Gurye Namul Bibimbap Mix (Aster Greens)\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Dried aster greens (ssukbujaengi) 38%, radish, carrots, mushrooms\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 13g (0.46 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store at room temperature or in the refrigerator\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e The mix of dried greens can change slightly with the harvest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKorean Sesame Oil\u003c\/strong\u003e\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e One single-serve pouch, enough for two bowls\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Sesame\u003c\/p\u003e\n\u003cp\u003e밥을 지을 때 말린 나물을 함께 넣으면, 김이 오르는 냄비 하나로 나물밥이 완성됩니다. 쌀과 고추장, 나물, 참기름까지 비빔밥 한 그릇에 필요한 것을 한 상자에 모았습니다. 쌀은 구례에서 자라 주문이 들어오면 뉴욕에서 바로 도정하는 새청무, 고추장은 담양 딸기를 넣어 매운맛이 부드러운 기순도 딸기고추장입니다. 받은 날 저녁, 장을 보지 않아도 비빔밥 두 그릇이 식탁에 오릅니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eOne bowl, four parts\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBibimbap means mixed rice, and the bowl comes together from four simple things: warm rice, seasoned greens, a spoonful of gochujang, and a drizzle of sesame oil. Mountain towns in Korea serve a version called sanchae bibimbap, made with wild greens gathered nearby, and the greens in this box come from that tradition. Dried aster greens, radish, carrots, and mushrooms go straight into the pot with the rice, no soaking needed. They soften as the rice steams and give the whole pot a gentle, grassy fragrance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRice from Gurye, gochujang from Damyang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSaechungmu is a Korean rice variety grown in Gurye, where Jirisan and the Seomjin River meet. It is low in protein, so the grains cook up glossy and tender while keeping a clean chew, and because it is milled in New York only once the order comes in, it reaches the kitchen fresh and full of flavor. The strawberry gochujang is traditional chili paste with ripe Damyang strawberries folded in, aged over six months. Its heat is soft and its sweetness comes from the fruit, which makes it an easy first gochujang for anyone new to the flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to make it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRinse 2 cups of rice and put it in a pot or rice cooker. Pour the namul mix over the rice without soaking or washing it, add 2 cups of water, and cook as usual. When the rice is done, scoop it into bowls, add a spoonful of strawberry gochujang and a drizzle of sesame oil to each, and mix well. A fried egg on top is the classic finish. The leftover gochujang goes a long way after the bowls are gone: whisk it with honey and lime as a glaze for chicken wings, or stir a spoonful into a tomato sauce for pasta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e밥, 나물, 고추장, 참기름\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e비빔밥은 이름 그대로 비벼 먹는 밥입니다. 따끈한 밥에 나물을 얹고, 고추장 한 숟갈과 참기름 한 바퀴를 둘러 비비면 됩니다. 한국의 산골 마을에는 근처 산에서 뜯은 나물로 차리는 산채비빔밥이 있는데, 상자 속 나물도 그 산채비빔밥에서 왔습니다. 말린 쑥부쟁이와 무, 당근, 버섯을 불리지 않고 쌀과 함께 바로 안치면 됩니다. 밥이 뜸 드는 동안 나물이 부드럽게 풀리고, 냄비 가득 은은한 나물 향이 뱁니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e구례 새청무와 담양 딸기고추장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e새청무는 지리산과 섬진강이 만나는 구례에서 자란 쌀입니다. 단백질 함량이 낮아 밥알에 윤기가 돌고, 부드러우면서도 씹는 맛이 깔끔합니다. 주문이 들어오면 뉴욕에서 바로 도정해 보내 드리니, 늘 신선하고 맛있는 밥을 지을 수 있습니다. 딸기고추장은 전통 고추장에 잘 익은 담양 딸기를 더해 6개월 넘게 숙성했습니다. 매운맛이 부드럽고 단맛은 딸기에서 오기 때문에, 고추장을 처음 맛보는 분도 편하게 즐길 수 있습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 만들어 보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e쌀 2컵을 씻어 냄비나 밥솥에 담습니다. 나물비빔밥 재료를 불리거나 씻지 말고 쌀 위에 그대로 붓고, 물 2컵을 넣어 평소처럼 밥을 지으세요. 밥이 다 되면 그릇에 나눠 담고, 딸기고추장 한 숟갈과 참기름을 조금씩 둘러 고루 비빕니다. 달걀프라이를 하나 올리면 제대로 된 한 그릇이 됩니다. 남은 고추장은 꿀과 라임즙에 풀어 닭 날개에 바르는 글레이즈로 쓰거나, 파스타용 토마토소스에 한 숟갈 넣어 보세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eKim'C Market brings premium Korean food to the United States, chosen the way a careful cook would choose it. Every product goes through a selection process that reaches past the label: the team reviews the ingredients, tastes everything, and visits the producers to see how their food is actually made. Many of these makers are small-batch artisans, and Kim'C Market works with them directly in Korea, on fair terms that let them keep making their food without compromise. In its gift sets, Kim'C Market brings the work of these makers together in a single, carefully composed box.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Kim'C Market Rice\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKim'C Market's rice is 100% Korean. After harvest, it is milled in New York only when an order comes in, to the level each customer chooses. That means every bag reaches the kitchen at its freshest and most flavorful, and the polish can be matched to taste, from brown rice to fully white. The date printed on each bag is the milling date, not an expiration date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Kisoondo\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn Yucheon-ri, a small village in Damyang, more than 1,200 earthenware jars age in the open air. Here Master Ki Soondo, Korea's Traditional Food Grandmaster No. 35, makes jang the way her family has for 370 years, hand-shaping meju and firing her own bamboo salt each winter. Among her jars is a ssiganjang that has never been emptied in 370 years, the benchmark for everything she makes. Her jang holds HACCP and Korea Traditional Food certification.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Uncle Gurye\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUncle Gurye is a farm company founded in 2016 in Sandong-myeon, a village in Gurye at the foot of Jirisan. It grows, dries, and prepares ssukbujaengi, a wild aster that is among the first greens to come up in Korean fields each spring and a specialty crop of Gurye. From these greens it makes dried bibimbap mixes that go straight into the rice pot, so a bowl of Korean mountain greens is never more than one pot of rice away.\u003c\/p\u003e\n\u003cp\u003e김씨마켓은 신중한 요리사가 고르듯 엄선한 한국 프리미엄 식품을 미국에 소개합니다. 모든 제품은 라벨 너머까지 살피는 선정 과정을 거칩니다. 원재료를 검토하고, 직접 맛보고, 생산자를 찾아가 실제로 어떻게 만드는지 확인합니다. 이렇게 만난 생산자 상당수는 소량 생산을 고집하는 장인들입니다. 김씨마켓은 한국 현지에서 이들과 직접 거래하며, 타협 없이 만들 수 있도록 정당한 대가를 지킵니다. 그렇게 만난 장인들의 손길을, 김씨마켓은 한 상자에 정성껏 엮어 선물로 건넵니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e김씨마켓 쌀 소개\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e김씨마켓의 쌀은 100% 한국에서 자란 쌀입니다. 수확한 쌀은 주문이 들어오면 뉴욕에서 원하는 도정도에 맞춰 도정합니다. 그래서 언제나 가장 신선하고 맛있는 상태로 밥을 지을 수 있고, 현미부터 백미까지 취향에 따라 도정도를 고를 수 있습니다. 봉투에 찍힌 날짜는 유통기한이 아니라 도정한 날입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e기순도 전통장 소개\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e전남 담양 창평면 유천리, 1,200여 개의 장독이 하늘 아래 숨 쉬는 마을에서 기순도 명인은 370년을 이어 온 가문의 방식대로 장을 담급니다. 전통식품명인 제35호인 명인은 해마다 음력 11월이면 손으로 메주를 빚고 죽염을 직접 구워 그해의 장을 시작합니다. 장독 가운데에는 370년 동안 한 번도 비운 적 없는 씨간장이 있어, 명인이 만드는 모든 장의 기준이 됩니다. 기순도 전통장은 HACCP과 전통식품 인증을 받았습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e구례삼촌 소개\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e구례삼촌은 2016년 지리산 자락 구례 산동면에서 문을 연 농업회사법인입니다. 이른 봄 들에서 가장 먼저 올라오는 국화과 들나물이자 구례의 특산 작목인 쑥부쟁이를 기르고, 말리고, 손질합니다. 이 나물로 쌀과 함께 바로 안칠 수 있는 비빔밥용 건나물을 만들어, 밥 한 솥이면 산나물 비빔밥 한 그릇을 차릴 수 있게 했습니다.\u003c\/p\u003e","brand":"Kim'C Market","offers":[{"title":"Default Title","offer_id":44925978378493,"sku":"2183","price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Bibimbap_Starter_Set.jpg?v=1774464841"},{"product_id":"low-sweet-korean-ssamjang","title":"Thank-You Less Sweet Ssamjang (250g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eA ssamjang refined in taste, not sugar. It's built on Choicest Meal's own doenjang and their no-added-sugar Thank-You Gochujang, sweetened with allulose instead of refined sugar, for a clean, balanced umami that carries everything from grilled meat to a simple plate of vegetables. It has just 1g of sugar per 100g, far less than an ordinary ssamjang.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Doenjang 41.9% (Korean-style meju [Korean soybeans], sun-dried sea salt [Korean], purified water), allulose, minced garlic (Korean), meju powder (Korean), Korean red chili powder (Korean), Korean soy sauce (Korean), purified water, anchovy fish sauce (Korean), chili seed powder (Korean), shiitake mushroom powder (Korean), sesame oil (Korean)\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No added refined sugar; sweetened with allulose\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Built on naturally fermented doenjang and gochujang\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250g (8.8 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soybean. Made in a facility that also handles abalone, wheat, and beef.\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Contains anchovy, so it isn't vegan.\u003c\/p\u003e\n\u003cp\u003e설탕은 줄이고 맛은 그대로 살린 쌈장이에요. 직접 담근 된장에 설탕을 넣지 않은 고맙당 고추장을 더하고, 정제당 대신 알룰로스로 단맛을 냈죠. 그래서 깔끔하고 균형 잡힌 감칠맛이 구운 고기부터 간단한 채소 한 접시까지 두루 어울려요. 당류는 100g당 1g으로, 일반 쌈장보다 당을 크게 낮췄어요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA grandmother's ssamjang, with less sugar\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChoicest Meal has been making jang since 1965, when a grandmother's recipes became the family's foundation. This ssamjang carries that lineage: traditional doenjang made from Korean soybeans, blended with the brand's own no-added-sugar Thank-You Gochujang, then finished with minced garlic, shiitake mushroom powder, and sesame oil. The sweetness comes from allulose rather than refined sugar, so it tastes clean and balanced instead of heavy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBuilt on real jang, not shortcuts\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat makes it worth reaching for is the base. Rather than starting from a generic paste, it's built on the brand's own fermented doenjang and gochujang — which is where the deep, savory backbone comes from. Garlic gives it punch, shiitake adds a quiet umami, and sesame oil rounds it off. The result is layered and balanced, ready to use straight from the jar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic move is ssam: a dab on a lettuce or perilla leaf with grilled meat, a sliver of garlic, wrapped and eaten in one bite. But it's versatile — spread it in a rice or grain bowl, use it as a dip for fresh cucumber, radish, or crudités, or pair it with grilled tuna and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e단맛을 덜어낸 할머니의 쌈장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e1965년 한 할머니의 손맛에서 시작해 지금까지 장을 빚어 왔어요. 이 쌈장에도 그 손맛이 이어집니다. 국산 콩으로 만든 전통 된장에 설탕을 넣지 않은 고맙당 고추장을 더하고, 다진 마늘·표고버섯가루·참기름으로 마무리했죠. 단맛이 정제당이 아니라 알룰로스에서 와서, 무겁지 않고 깔끔하며 균형이 잘 잡혀 있어요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e지름길이 아니라 진짜 장으로\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e이 쌈장의 핵심은 직접 발효한 된장과 고추장입니다. 깊고 구수한 뼈대가 바로 여기서 나오죠. 다진 마늘이 알싸함을, 표고버섯가루가 은은한 감칠맛을 더하고, 참기름이 부드럽게 마무리합니다. 맛의 균형이 잘 잡혀 있어 자꾸만 손이 가는 저당 쌈장입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e쌈으로 먼저 즐겨보세요. 상추나 깻잎에 한 점 올리고, 구운 고기와 마늘 한 쪽을 얹어 싸서 한 입에 드셔 보세요. 쓰임은 훨씬 넓어요. 밥이나 곡물밥에 곁들이고, 오이·무·생채소 디핑으로, 구운 참치와 채소에 함께 내도 좋습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eChoicest Meal — operating in Korea as Specialtaste Co. — opened in Seoul's Sindang-dong in 1965, where a grandmother's gochujang and doenjang won a following that soon spread across the country. From the start she insisted on rice-based gochujang made only with carefully chosen ingredients, never flour. Three generations on, the family has widened that legacy into the low-sugar Thank-You (Gomapdang) line and a range of sauces that reimagine traditional jang for modern kitchens. Everything is made under HACCP and the international FSSC 22000 standard, and the company holds two patents in fermented-sauce production, is a designated venture company, and won a 2024 Brand Customer Loyalty Award in Korea's low-sugar-sauce category.\u003c\/p\u003e\n\u003cp\u003e초이스트 밀(특별한맛 주식회사)은 1965년 서울 신당동에서 문을 열었습니다. 할머니의 손맛을 담은 고추장과 된장이 입소문을 타고 전국적인 사랑을 받았죠. 밀가루 대신 쌀로 빚은 고추장을 고집하며, 엄선한 재료로만 만들어 온 것이 그 뿌리예요. 3대가 된 지금은 당 함량을 크게 낮춘 '고맙당' 저당 장과, 전통 장을 현대적으로 재해석한 소스 라인까지 선보이며 영역을 넓히고 있습니다. 모든 제품은 HACCP과 국제 식품안전 인증 FSSC22000 아래 만들며, 발효 소스 특허 2건을 보유한 벤처기업이자 2024년 저당소스 부문 브랜드 고객충성도 대상 브랜드입니다.\u003c\/p\u003e","brand":"Choicest Meal","offers":[{"title":"Default Title","offer_id":45521686364413,"sku":"2425","price":18.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/IMG_3349copy_536a2b87-57a2-4b92-8442-4cfe09140f73.jpg?v=1727361448"},{"product_id":"muryangsoo-deonjang-400g","title":"Muryangsoo Doenjang (400g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eEarthy, 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, and water — it carries a layered complexity that can't be faked or rushed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Meju from Buseoktae (a large-grained Korean heirloom soybean), Sinan sun-dried sea salt (aged 7+ years to drain the bittern), purified water\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No additives, no preservatives; vegan, gluten-free\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Soybeans boiled in a cast-iron cauldron, hand-shaped into meju, and naturally fermented in onggi; batches aged 2–6 years are blended for a consistent flavor\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g (14.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — a white surface film may form and the jar may overflow slightly. Both are natural; skim the surface and carry on.\u003c\/p\u003e\n\u003cp\u003e고소하고 구수하며 깊은 감칠맛. 무량수 된장은 한식의 기본을 이루는 전통 발효 된장이에요. 알이 굵은 전통 재래종 부석태 콩과, 오래 두어 쓴맛을 빼낸 신안 천일염, 그리고 물 — 단 세 가지로 전통 옹기에서 수년을 발효시켜 완성하죠. 서두르거나 흉내 낼 수 없는, 켜켜이 쌓인 깊이가 담겨 있습니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eThe backbone of Korean home cooking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDoenjang is to a Korean kitchen what olive oil is to the Mediterranean — not just a seasoning, but an ingredient that shapes an entire dish. Muryangsu's is robust yet clean, layered from a roasted-nut savoriness to a gentle tang. A single spoonful is enough to set the direction of whatever you're cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYears in the onggi\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt begins with the ingredients. The soybeans are Buseoktae, a large-grained Korean heirloom variety, boiled in a cast-iron cauldron and kneaded by hand into meju. The salt is Sinan sun-dried sea salt, held for more than seven years so its harsh bittern drains off and only a round, mineral saltiness remains. Meju, salt, and water go into onggi and ferment through all four seasons — and to keep the flavor consistent, pastes aged anywhere from two to six years are blended together. That slow, living fermentation is where the depth comes from: the roasted-nut aroma, the rounded body, the quiet complexity that mass-made paste never quite reaches. Nothing is rushed, and nothing is added.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe natural starting point is doenjang-jjigae, the everyday soybean stew. From there, whisk a little into a dressing for savory depth, thin it into a dip for fresh cucumber or crudités, or use it as a base for marinades and braises. A little carries a long way — start with a small spoonful and taste as you go.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e한식 가정식의 중심\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e된장은 한국 부엌에서 지중해의 올리브유 같은 존재예요. 단순한 양념이 아니라 요리 전체의 방향을 잡는 재료죠. 무량수 된장은 묵직하면서도 깔끔하고, 구운 견과류 같은 구수함부터 은은한 산미까지 켜켜이 쌓여 있어요. 한 숟갈이면 무엇을 끓이든 그 방향이 잡힙니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e옹기에서 보낸 수년\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e시작은 재료예요. 콩은 알이 굵은 전통 재래종 부석태로, 무쇠 가마솥에 삶아 손으로 정성껏 치대어 메주를 빚습니다. 소금은 신안 천일염을 7년 넘게 두어 쓴 간수를 빼낸 것 — 거친 맛이 빠지고 둥근 미네랄 짠맛만 남죠. 메주와 소금, 물을 옹기에 담아 사계절을 나며 발효시키고, 맛을 일정하게 지키기 위해 2년에서 6년까지 숙성한 장을 함께 배합합니다. 그 느리고 살아 있는 발효에서 깊이가 나와요. 구운 견과류 같은 향, 둥근 바디, 대량 생산 장이 좀처럼 닿지 못하는 조용한 복합감까지. 서두르는 것도, 더하는 것도 없습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e가장 자연스러운 출발은 된장찌개예요. 그다음으로는 드레싱에 조금 풀어 감칠맛을 더하거나, 묽게 풀어 오이나 생채소 디핑으로, 혹은 마리네이드와 조림의 베이스로도 좋아요. 조금이면 충분하니, 작은 한 숟갈로 시작해 간을 보며 더하세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eMuryangsu makes its jang at the foot of Sobaeksan, one of Korea's great mountains, where clean air and water set the conditions good jang needs. The brand holds to a simple conviction: that traditional Korean food should be kept the traditional way — made honestly, with the wisdom of earlier generations left fully intact. Using only Korean-grown soybeans and solar sea salt, it ferments slowly in onggi through all four seasons, so each jang is a living, fermented food rather than a mass-produced condiment. Muryangsu's jang is chosen by Michelin-starred chefs in Korea for their own kitchens.\u003c\/p\u003e\n\u003cp\u003e무량수는 우리나라의 명산 소백산 자락, 맑은 물과 공기가 흐르는 천혜의 자연환경에서 장을 빚습니다. 브랜드가 지키는 믿음은 단순해요. 조상의 지혜가 담긴 전통 음식을 전통 방식 그대로, 정직하게 이어간다는 것입니다. 국산 콩과 천일염만으로 사계절을 나며 옹기에서 천천히 발효시키니, 무량수의 장은 대량 생산된 양념이 아니라 살아 있는 발효 식품이 됩니다. 한국의 미쉐린 스타 셰프들이 자기 주방에서 직접 쓰는 장이기도 합니다.\u003c\/p\u003e","brand":"Muryangsoo","offers":[{"title":"Default Title","offer_id":46565088002301,"sku":"3424","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/small_MRSDoenjangcopy_fe529cc6-a177-4cf6-929e-cf159a2fe992.png?v=1761339763"},{"product_id":"muryangsoo-ssamjang","title":"Muryangsoo Ssamjang (300g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eSavory, nutty, and gently spicy — Muryangsu's ssamjang is built to make a simple lettuce wrap taste complete. Half of every jar is the brand's own two-year-aged doenjang, rounded out with garlic, sesame, and chili, for a paste with real depth rather than just salt and heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Meju (Korean soybeans), red chili powder, Korean solar sea salt, purified water, garlic, onion, soybeans, sesame seeds, rice syrup, gochujang\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy, sesame\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No preservatives, no MSG, no artificial additives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Built on 2-year-aged doenjang, blended with Korean seasonings\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 300 g (10.58 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Refrigerate on arrival, and keep refrigerated\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — the paste may keep fermenting and expand a little. This is normal and safe.\u003c\/p\u003e\n\u003cp\u003e구수하고 고소하면서 은근한 매콤함까지. 무량수 쌈장은 상추쌈 한 입을 완성해 주는 장이에요. 한 통의 절반이 무량수가 직접 담근 2년 숙성 된장이고, 여기에 마늘·참깨·고춧가루를 더해 — 짠맛과 매운맛만이 아니라 진짜 깊이가 있는 쌈장입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eThe finishing touch for Korean BBQ\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSsamjang is what makes a Korean barbecue complete — the paste you swipe onto a lettuce leaf before tucking in a slice of grilled meat. Muryangsu's is earthy, nutty, and gently spicy, balanced enough that you'll reach for it every time the grill comes out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHalf of it is two-year doenjang\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat sets it apart is the base. Half of every jar is Muryangsu's own two-year-aged traditional doenjang — not a generic starter paste — and that's where the deep, roasted-nut savoriness comes from. From there it's rounded out with Korean garlic, sesame, and chili, with no preservatives or MSG. The result is layered rather than competing: the savory depth of aged soybean, a gentle heat from the chili, and a nutty sesame finish, all in balance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic move is ssam: a dab on a perilla or lettuce leaf with grilled meat or tofu and a sliver of garlic, wrapped and eaten in one bite. But it reaches well beyond the grill. It makes an easy seasoning for vegetables — blanch spinach or chamnamul (a mild Korean wild green) briefly, then toss with a spoonful of ssamjang and a little sesame oil for an instant, savory namul side. It's just as good as a dip for crisp cucumber or radish, stirred into a grain bowl, or spread on a sandwich. It's already balanced, so taste before adding anything else.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e한국식 고기쌈을 완성하는 한 숟갈\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e쌈장은 한국식 바비큐를 완성하는 양념이에요. 상추에 슥 펴 바르고 구운 고기 한 점을 올려 싸 먹는 바로 그 장이죠. 무량수 쌈장은 구수하고 고소하며 은은하게 매콤한 맛을 냅니다. 균형이 좋아서, 불판을 꺼낼 때마다 손이 가요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e절반이 2년 숙성 된장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e이 쌈장을 특별하게 만드는 건 바탕이에요. 한 통의 절반이 무량수가 직접 담근 2년 숙성 전통 된장 — 일반 기초 장이 아니라 — 이고, 구수하고 깊은 맛은 바로 거기서 나옵니다. 여기에 국산 마늘·참깨·고춧가루로 마무리했고, 방부제나 조미료는 넣지 않았어요. 그래서 맛이 서로 다투지 않고 켜켜이 쌓여요. 숙성 콩의 감칠맛, 고추의 은은한 매운맛, 참깨의 고소한 끝맛이 균형을 이룹니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e가장 클래식한 건 쌈이에요. 깻잎이나 상추에 한 점, 구운 고기나 두부와 마늘 한 쪽을 올려 싸서 한 입에. 하지만 불판 밖에서도 쓰임이 넓어요. 채소 무침 양념으로 그만인데, 시금치나 참나물을 살짝 데쳐 쌈장 한 숟갈과 참기름에 조물조물 무치면 바로 맛깔난 나물 무침이 됩니다. 오이·무 디핑으로, 그레인 볼에 한 숟갈로, 샌드위치에 발라도 좋고요. 이미 균형이 잡혀 있으니 다른 걸 더하기 전에 맛부터 보세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eMuryangsu makes its jang at the foot of Sobaeksan, one of Korea's great mountains, where clean air and water set the conditions good jang needs. The brand holds to a simple conviction: that traditional Korean food should be kept the traditional way — made honestly, with the wisdom of earlier generations left fully intact. Using only Korean-grown soybeans and solar sea salt, it ferments slowly in onggi through all four seasons, so each jang is a living, fermented food rather than a mass-produced condiment. Muryangsu's jang is chosen by Michelin-starred chefs in Korea for their own kitchens.\u003c\/p\u003e\n\u003cp\u003e무량수는 우리나라의 명산 소백산 자락, 맑은 물과 공기가 흐르는 천혜의 자연환경에서 장을 빚습니다. 브랜드가 지키는 믿음은 단순해요. 조상의 지혜가 담긴 전통 음식을 전통 방식 그대로, 정직하게 이어간다는 것입니다. 국산 콩과 천일염만으로 사계절을 나며 옹기에서 천천히 발효시키니, 무량수의 장은 대량 생산된 양념이 아니라 살아 있는 발효 식품이 됩니다. 한국의 미쉐린 스타 셰프들이 자기 주방에서 직접 쓰는 장이기도 합니다.\u003c\/p\u003e","brand":"Muryangsoo","offers":[{"title":"Default Title","offer_id":46565306761469,"sku":"3423","price":24.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/small_MuryangsuSsamjangcopy.png?v=1782764036"},{"product_id":"mushroom-stir-fried-gochujang","title":"Mushroom Stir-Fried Gochujang","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eSweet, spicy, and rounded with a savory, almost smoky depth — Muryangsu's stir-fried gochujang is a bold pantry staple made with Korean mushrooms instead of the usual beef. It's a ready-to-eat bokkeum-gochujang: spoon it over rice, glaze vegetables with it, or keep it on hand as a weeknight secret weapon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Meju (Korean soybeans), red chili powder, Korean mushrooms, solar sea salt, purified water, garlic, onion, sugar, honey, soju, ginger, pine nuts, sesame oil, black pepper, soybeans, sesame seeds, rice syrup, gochujang\u003cbr\u003e\u003cstrong\u003eAllergens:\u003c\/strong\u003e Contains soy, sesame, tree nuts (pine nut), wheat\u003cbr\u003e\u003cstrong\u003ePurity check:\u003c\/strong\u003e No preservatives, no artificial additives\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Slowly stir-fried from a naturally fermented gochujang base\u003cbr\u003e\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 300 g (10.58 oz)\u003cbr\u003e\u003cstrong\u003eStorage method:\u003c\/strong\u003e Refrigerate after opening\u003cbr\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Contains honey, so it isn't vegan. A fermented product — refrigerate and use within a reasonable time.\u003c\/p\u003e\n\u003cp\u003e매콤달콤하면서 구수하고, 은은하게 감도는 깊은 풍미. 무량수 볶음고추장은 소고기 대신 국산 버섯으로 만든 든든한 만능 소스예요. 바로 먹을 수 있는 볶음고추장이라, 밥 위에 슥 얹고, 채소에 발라 굽고, 평일 저녁의 비밀 무기로 곁에 두기 좋아요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eGochujang, stir-fried with mushrooms\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBokkeum-gochujang — stir-fried gochujang — is usually built around beef. Muryangsu takes a different route and uses Korean-grown mushrooms instead. The mushrooms bring their own natural umami and a subtle earthiness that balances the chili's heat and sweetness, so the result is rich and satisfying without any meat. Slowly stir-fried, it turns thick, glossy, and layered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere the umami comes from\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt starts with Muryangsu's fermented gochujang base, then builds from there: mushrooms and soybean meju for savory depth, garlic, onion, and ginger for aroma, pine nuts and sesame oil for a nutty finish, and a touch of honey and rice syrup for gentle sweetness. Stir-fried low and slow, the flavors concentrate and fold together into something clean but quietly addictive — the kind of jang you keep going back to.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt's ready to eat straight from the jar, which makes it the fastest way to round out a meal. Spoon it over warm rice or into bibimbap, use it to glaze roasted or pan-fried vegetables, fold it into a grain bowl, or spread it on a sandwich or wrap. A little adds instant savory-sweet depth, so start small — it's concentrated, and a spoonful goes a long way.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e버섯으로 볶아 낸 고추장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e볶음고추장은 보통 소고기로 만들죠. 무량수는 다른 길을 택해 국산 버섯을 씁니다. 버섯이 특유의 감칠맛과 은은한 흙내음 같은 풍미를 더해 고추의 매운맛·단맛과 균형을 이루니, 고기 없이도 진하고 든든해요. 낮은 불에서 천천히 볶아, 되직하고 윤기 있으며 켜켜이 쌓인 맛으로 완성됩니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e감칠맛은 어디에서 오나\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e무량수의 발효 고추장을 바탕으로 시작해, 그 위에 맛을 쌓아요. 감칠맛을 주는 버섯과 콩 메주, 향을 더하는 마늘·양파·생강, 고소한 끝맛을 내는 잣과 참기름, 그리고 은은한 단맛의 꿀과 쌀조청까지. 낮은 불에 천천히 볶으면 맛이 농축되고 어우러져, 깔끔하면서도 조용히 중독되는 맛이 됩니다. 자꾸 손이 가는 장이에요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e병에서 바로 떠서 먹을 수 있어, 한 끼를 가장 빠르게 완성하는 방법이에요. 따뜻한 밥이나 비빔밥에 얹고, 굽거나 지진 채소에 발라 글레이즈로, 그레인 볼에 섞거나 샌드위치·랩에 발라도 좋아요. 조금만 넣어도 감칠맛과 단맛이 확 살아나니, 농축된 맛인 만큼 조금씩 시작하세요. 한 숟갈이면 충분합니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eMuryangsu is a traditional jang maker built on a simple belief: good jang takes time. Using only Korean-grown soybeans and solar sea salt, they ferment slowly in onggi through Korea's four seasons — so each jang is a living, fermented food rather than a mass-produced condiment, carrying the depth of generations. Muryangsu's jang is chosen by Michelin-starred chefs in Korea for their own kitchens.\u003c\/p\u003e\n\u003cp\u003e무량수는 \"좋은 장은 시간이 만든다\"는 믿음 하나로 장을 빚는 전통 장 브랜드예요. 국산 콩과 천일염만으로, 한국의 사계절을 담아 옹기에서 천천히 발효시키죠. 그래서 무량수의 장은 대량 생산된 양념이 아니라, 세대의 깊이를 품은 살아 있는 발효 식품이에요. 한국의 미쉐린 스타 셰프들이 자기 주방에서 고르는 장이기도 합니다.\u003c\/p\u003e","brand":"Muryangsoo","offers":[{"title":"Default Title","offer_id":46566013174013,"sku":"3415","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/small_muryangsoostirefriedgochujnagcopy.png?v=1761339935"},{"product_id":"shimmi-set-2","title":"SHIMMI Fermentation Gift Set (Deonjang, Gochujang, Ganjang)- 2 sizes","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThree of Jookjangyeon's fermented jang — doenjang, gochujang, and soy sauce — aged three years in the Sangsari valley and gathered into one gift box. Made with only natural ingredients and time, no additives, they're the fermented backbone of the Korean kitchen, and the same jang trusted by Michelin-starred restaurants in New York. Offered in two sizes, it's a gift with real depth behind it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSet includes:\u003c\/strong\u003e Large — doenjang 500 g + gochujang 500 g + soy sauce 250 ml\u003cbr\u003eSmall — doenjang 150 g + gochujang 150 g + soy sauce 250 ml\u003cbr\u003e\n\u003cstrong\u003eAvailable in:\u003c\/strong\u003e Small or Large set\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e Natural ingredients only; no additives, no preservatives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Fermented three years in breathing onggi\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate pastes and soy sauce after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — the pastes may keep fermenting and rise slightly (lids are made to breathe). This is normal and safe.\u003c\/p\u003e\n\u003cp\u003e죽장연의 발효 장 세 가지, 된장·고추장·간장을 하나의 기프트 박스에 담았어요. 오직 자연 재료와 시간으로만 첨가물 없이 빚은 이 장들은 한식 부엌의 발효 근간이자, 뉴욕의 미쉐린 레스토랑이 찾는 바로 그 장입니다. 대·소 두 가지 구성으로, 그 안에 진짜 깊이가 담긴 선물이에요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eThree jang, three years\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn a Korean kitchen, jang — the fermented pastes and sauces — is the foundation almost everything is built on. This set brings together the three that matter most, all from Jookjangyeon: doenjang, gochujang, and soy sauce, each fermented three years in the Sangsari valley with nothing but soybeans, chili, salt, water, and time. It's a way to give someone the heart of the Korean pantry in a single box.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's inside\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDoenjang\u003c\/em\u003e — three ingredients (soybeans, salt, bedrock water), aged in breathing onggi into a clean, nutty, deeply savory soybean paste, perfect for jjigae and dips. \u003cem\u003eGochujang\u003c\/em\u003e — Cheongyang chili, sweet rice, and rice malt syrup fermented into a paste with clean, slow-building heat and no refined sugar. \u003cem\u003eSoy sauce (ganjang)\u003c\/em\u003e — soybeans, three-year Sinan salt, and water, brewed slow for a deep, rounded umami with a natural sweetness. Together they cover savory, spicy, and seasoning — the range a home cook reaches for daily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA gift worth giving\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEach box is packaged for gifting, with a greeting card and a few simple recipe suggestions, and comes in two sizes: the Large set for families and everyday cooks who'll use the full range, and the Small set as a tasting size for smaller households, first-timers, or a thoughtful present. It's built for Chuseok and the holidays, but it's just as good any time you want to hand someone something honest and lasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e세 가지 장, 3년의 시간\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e한식 부엌에서 발효한 장과 소스는 거의 모든 것이 딛고 서는 바탕이에요. 이 세트는 그중 가장 중요한 세 가지를 죽장연에서 모았습니다. 된장·고추장·간장, 저마다 상사리 골짜기에서 3년을 숙성했죠. 콩·고추·소금·물, 그리고 시간 외에는 아무것도 넣지 않고요. 한식 팬트리의 심장을 한 상자에 담아 건네는 방법이에요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e구성\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e된장\u003c\/em\u003e은 세 가지 재료(콩·소금·암반수)를 숨 쉬는 옹기에서 숙성한, 깨끗하고 구수하며 깊은 감칠맛의 된장이에요. 찌개와 쌈장에 좋죠. \u003cem\u003e고추장\u003c\/em\u003e은 청양 고춧가루와 찹쌀, 쌀 엿기름을 발효시켜, 정제 설탕 없이 깔끔하고 서서히 오르는 매운맛을 냅니다. \u003cem\u003e간장\u003c\/em\u003e은 콩·3년 신안 천일염·물을 느리게 빚어, 은은한 단맛이 받치는 깊고 둥근 감칠맛이고요. 셋이 모여 감칠맛·매운맛·간을 아우르니, 매일 손이 가는 범위를 다 담습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e건네기 좋은 선물\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e모든 박스는 선물용으로 포장되어 인사 카드와 간단한 레시피 제안이 함께 담기고, 두 가지 크기로 나와요. 대 세트는 폭넓게 쓰는 가족·요리가에게, 소 세트는 작은 가정이나 처음 맛보는 분, 혹은 정성스러운 선물로 좋습니다. 추석과 명절을 위한 구성이지만, 정직하고 오래 남는 무언가를 건네고 싶은 때라면 언제든 잘 어울려요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eJookjangyeon is not a factory. It's a village. Tucked into the mountain valley of Sangsari in Jookjang-eup, Pohang — a part of North Gyeongsang Province known for exceptionally clean water and cool air — it was founded on a single conviction: the best jang can only be made the old way, by the people who live closest to its ingredients. The artisans of Jookjangyeon are the residents of Sangsari themselves; they grow the soybeans, tend the onggi, and carry the knowledge forward not as a business plan but as a way of life. They use iron cauldrons and oak firewood, source their salt only from Sinan (sun-dried three full years to mellow its edge), draw water from 200 metres of bedrock, and ferment in breathing onggi made by master potter Lee Mu-nam. No MSG, no coloring, no preservatives — just 1,000 jars a year, each dated and tracked by vintage.\u003c\/p\u003e\n\u003cp\u003e죽장연은 공장이 아니에요. 하나의 마을입니다. 경북 포항 죽장면 상사리, 유난히 맑은 물과 서늘한 공기로 알려진 곳이죠. 여기서 시작된 죽장연의 철학은 단순해요. 가장 좋은 장은 언제나 그 재료와 가장 가까이 살아온 사람들의 손에서, 옛 방식 그대로 나온다는 것. 죽장연의 생산자는 상사리 주민들이에요. 직접 콩을 키우고 항아리를 돌보며, 대를 이어 온 방식을 사업 전략이 아니라 삶의 방식으로 지킵니다. 무쇠 가마솥과 참나무 장작을 쓰고, 소금은 오직 신안에서 3년 묵힌 것만 씁니다. 물은 지하 200m 암반수, 발효는 이무남 장인이 빚은 숨 쉬는 옹기에서 이뤄지죠. MSG도, 색소도, 방부제도 없어요. 연간 단 1,000항아리, 저마다 담근 해로 기록됩니다.\u003c\/p\u003e","brand":"Jookjangyeon","offers":[{"title":"Set 1 (150g)","offer_id":46619150778621,"sku":"1574","price":88.0,"currency_code":"USD","in_stock":false},{"title":"Set 2 (500g)","offer_id":46619150745853,"sku":"3565","price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/small_DSC3247.jpg?v=1757513862"},{"product_id":"kisoondo-essential-pantry-gift","title":"Kisoondo Jang Gift Set","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFour of Master Ki Soondo's essentials, gathered in one box: her strawberry gochujang, traditional doenjang, traditional soy sauce, and hand-fired bamboo salt. Together they cover the fermented backbone of the Korean kitchen — the jang that quietly anchor almost every dish — all made the way her family has for 370 years, with 100% Korean ingredients and no shortcuts. A considered gift for anyone who cooks with care.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSet includes:\u003c\/strong\u003e Strawberry gochujang (230g) · Traditional doenjang (230g) · Traditional soy sauce, ganjang (250ml) · Bamboo salt (200g) — in a gift box\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e All 100% Korean, naturally fermented; no additives, no preservatives\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e Approx. 1.8kg \/ 4 lb (full set)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place; refrigerate pastes and soy sauce after opening\u003c\/p\u003e\n\u003cp\u003e기순도 명인의 대표 네 가지를 한 상자에 담았어요. 딸기고추장, 전통 된장, 전통 간장, 그리고 손수 구운 죽염. 이 넷이면 한식 부엌의 발효 근간이 모두 갖춰집니다. 거의 모든 요리를 조용히 받쳐 주는 장들이죠. 모두 370년을 이어온 가문의 방식 그대로, 100% 국산 재료로 지름길 없이 만들었어요. 정성껏 요리하는 이에게 건네기 좋은 선물입니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eFour jang essentials, one box\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn Korean cooking, jang — the fermented pastes and sauces — is the foundation of almost every dish. Gochujang, doenjang, soy sauce, and a good salt quietly anchor a meal, bringing depth, balance, and comfort. This set gathers four of Master Ki Soondo's signature creations in one place, chosen so that a home cook has the essentials of her table in a single box.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's inside\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eStrawberry Gochujang (230g)\u003c\/em\u003e — her traditional chili paste folded with ripe Damyang strawberries, aged over six months for a deep, gently sweet-spicy flavor with no added sugar.\u003cbr\u003e \u003cem\u003eTraditional Doenjang (230g)\u003c\/em\u003e — just three ingredients (soybeans, bamboo salt, water), hand-fermented into a clean, brothy, nutty soybean paste, perfect for jjigae and dips.\u003cbr\u003e \u003cem\u003eTraditional Soy Sauce, Ganjang (250ml)\u003c\/em\u003e — a clean, salt-forward soup soy sauce from Korean soybeans, bamboo salt, and Wolbongsan spring water.\u003cbr\u003e \u003cem\u003eBamboo Salt (200g)\u003c\/em\u003e — sea salt packed into Damyang bamboo and pine-fired for days, the mineral finishing salt behind all of her jang.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA gift for the cook who cares\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePresented in a gift box, the set is built for someone who values heritage and craft as much as flavor — a new cook building a Korean pantry, a friend who already loves to cook, or anyone you'd want to hand a piece of a 370-year tradition. Each item stands on its own, but together they show what Master Ki's work is really about: a few honest ingredients, given time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e장 에센셜 네 가지, 한 상자에\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e한식에서 장, 곧 발효한 장과 소스는 거의 모든 요리의 바탕이에요. 고추장, 된장, 간장, 그리고 좋은 소금 한 줌이 한 끼에 깊이와 균형, 편안함을 더해 주죠. 이 세트는 기순도 명인의 시그니처 네 가지를 한자리에 모아, 명인의 상차림에 꼭 필요한 것들을 한 상자에 담았습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e구성\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e딸기고추장 (230g)\u003c\/em\u003e: 전통 고추장에 잘 익은 담양 딸기를 더해 6개월 이상 숙성한, 정제 설탕 없이 깊고 은은하게 매콤달콤한 맛.\u003cbr\u003e \u003cem\u003e전통 된장 (230g)\u003c\/em\u003e: 콩·죽염·물 세 가지만으로 손수 발효한, 깨끗하고 구수한 감칠맛. 찌개와 쌈장에 좋아요.\u003cbr\u003e \u003cem\u003e전통 간장(국간장, 250ml)\u003c\/em\u003e: 국산 콩·죽염·월봉산 지하수로 빚은 맑고 짭짤한 국간장.\u003cbr\u003e \u003cem\u003e죽염 (200g)\u003c\/em\u003e: 담양 대나무에 천일염을 채워 소나무 불로 며칠을 구운, 명인의 모든 장 뒤에 있는 마무리 소금.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e정성껏 요리하는 이에게\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e기프트 박스에 담긴 이 세트는 맛만큼이나 전통과 장인의 손길을 소중히 여기는 사람을 위한 선물이에요. 한식 팬트리를 새로 갖추는 사람, 이미 요리를 즐기는 친구, 혹은 370년 전통의 한 조각을 건네고 싶은 누구에게든 좋습니다. 하나하나가 그 자체로 훌륭하지만, 넷이 모이면 명인의 일이 무엇을 향하는지 보여줍니다. 몇 가지 정직한 재료에 시간을 들이는 일이죠.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eIn a small village called Yucheon-ri in Changpyeong-myeon, Damyang — a place most people drive past without knowing — over 1,200 earthenware jars sit in rows, aging in the open air. This is where Master Ki Soondo has spent the better part of five decades doing what her family has done for 370 years: making traditional Korean jang the right way. Designated Korea's Traditional Food Grandmaster No. 35 and the tenth-generation daughter-in-law of the Damyang Go family, she begins each cycle in the eleventh lunar month, hand-shaping meju and firing her own bamboo salt. Among her jars is one never emptied — a ssiganjang kept alive for 370 years, the flavor benchmark for everything she makes. She sums up her life's work in a single phrase: \u003cem\u003e\"I cook blessings into food.\"\u003c\/em\u003e Ki Soondo's traditional jang holds both HACCP and Traditional Food certification, and has been featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\u003cp\u003e전라남도 담양 창평면 유천리, 1,200여 개의 장독이 줄지어 하늘 아래 숨 쉬는 작은 마을. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로 반평생 전통 장을 빚어왔습니다. 전통식품명인 제35호이자 담양 고씨 종갓집 10대 맏며느리인 명인은 음력 11월이면 손으로 메주를 빚고 죽염을 직접 구우며 그 해의 장을 시작해요. 1,200여 개 항아리 중에는 한 번도 비운 적 없는 370년 씨간장이 있어, 명인의 모든 장이 지향하는 맛의 기준이 되죠. 명인은 자신의 일을 한마디로 말합니다. \u003cem\u003e\"복(福)을 담아 식(食)을 짓습니다.\"\u003c\/em\u003e 기순도 전통장은 HACCP과 전통식품 인증을 모두 획득했고, CNN 방영과 미쉐린 셰프들의 극찬을 받았습니다.\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":46895133753597,"sku":"3471","price":97.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/kimc425-11-18_creditDanAhn_246.jpg?v=1764612875"},{"product_id":"mushroom-gochujang","title":"Gochujang (400g)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eSweet, spicy, and deeply fermented — Muryangsu's gochujang is the one jar that turns \"fine\" into finished. It's thick, glossy, and layered rather than loud: a gentle heat from sun-dried taeyangcho chili, a quiet sweetness, and a savory depth that keeps unfolding the longer you cook with it. Stir it into bibimbap, build a quick marinade, or add a spoonful to stews and stir-fries for that unmistakable Korean backbone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Purified water, glutinous rice, sun-dried Korean red chili powder \/ taeyangcho (14.6%), rice syrup, barley malt, solar sea salt, house-made soybean meju, soju\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e May contain soy, sesame\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e No preservatives, no MSG, no artificial additives\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Naturally aged at least 6 months in onggi jars\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 400 g (14.1 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e A living ferment — the paste may keep fermenting and expand a little. This is normal and safe.\u003c\/p\u003e\n\u003cp\u003e매콤달콤함, 그리고 그 너머의 발효 깊이. 무량수 고추장은 한 통으로 요리의 중심을 잡아 주는 고추장이에요. 되직하고 윤기 있으며, 요란하기보다 켜켜이 쌓인 맛이죠. 햇볕에 말린 태양초의 은은한 매운맛, 조용한 단맛, 그리고 끓일수록 우러나는 감칠맛까지. 비빔밥에 넣고, 간단한 양념장을 만들고, 찌개나 볶음에 한 숟갈 더하면 한식 특유의 중심이 잡힙니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eA gochujang with layers, not just heat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMuryangsu's gochujang is a classic Korean fermented chili paste, but its flavor reads as layered rather than sharp. Its heat comes from taeyangcho — Korean chilies sun-dried in the open air rather than machine-dried — for a cleaner, brighter warmth. The first taste is soft; as it cooks, that heat, the gentle sweetness from rice syrup and barley malt, and the savory depth of soybean meju build and settle into each other. It's the kind of balance that makes a home-cooked dish taste like it knew exactly what it was doing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBuilt the traditional way\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThick and glossy, it's made to work in the pan as much as on the plate. It's built the old way — with Muryangsu's own meju powder and barley malt, and no preservatives, MSG, or additives of any kind — then aged at least six months in onggi, so the sweetness and depth come from fermentation rather than refined sugar or shortcuts. That's why a spoonful behaves so well in a sauce, holding its body and color instead of thinning out or turning flat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhisk it into a quick sauce, fold it through a stir-fry (bokkeum), or use it as the base for marinades and braises. It's the backbone of bibimbap and tteokbokki, and it plays well anywhere you'd want warmth and depth rather than sharp heat — a glaze for roasted vegetables, a dressing with a little sesame oil and vinegar, or a marinade for meat with soy and garlic. Start with a spoonful and build to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e매운맛만이 아니라, 겹이 있는 고추장\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e무량수 고추장은 정통 한국 발효 고추장이지만, 맛이 날카롭기보다 켜켜이 겹쳐 있어요. 매운맛은 태양초 — 기계가 아니라 햇볕에 직접 말린 국산 고추 — 에서 오는데, 그래서 더 깔끔하고 선명하죠. 첫맛은 부드럽고, 요리에 들어가면 그 매운맛과 쌀조청·엿기름의 은은한 단맛, 콩 메주의 감칠맛이 서서히 쌓여 하나로 자리 잡아요. 집밥 한 접시를 \"맛을 아는\" 음식으로 만들어 주는 균형이에요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e전통 방식 그대로\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e되직하고 윤기가 있어, 접시 위에서만이 아니라 팬 안에서도 제 몫을 해요. 직접 만든 메주가루와 엿기름으로, 방부제·조미료·첨가물 없이 옛 방식 그대로 담가 장독에서 최소 6개월 이상 숙성했습니다. 그래서 단맛도 깊이도 정제 설탕이나 지름길이 아니라 발효에서 나와요. 소스에 한 숟갈 풀어도 묽어지거나 밋밋해지지 않고 바디와 색을 지킵니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e간단한 소스에 풀거나, 볶음에 넣거나, 마리네이드·조림의 베이스로 쓰세요. 비빔밥과 떡볶이의 중심이 되고, 날카로운 매운맛보다 따뜻함과 깊이가 필요한 자리라면 어디든 잘 어울립니다. 구운 채소 글레이즈, 참기름과 식초를 더한 드레싱, 간장·마늘과 함께 낸 고기 양념까지 두루 좋아요. 한 숟갈로 시작해 입맛에 맞게 더하세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eMuryangsu makes its jang at the foot of Sobaeksan, one of Korea's great mountains, where clean air and water set the conditions good jang needs. The brand holds to a simple conviction: that traditional Korean food should be kept the traditional way — made honestly, with the wisdom of earlier generations left fully intact. Using only Korean-grown soybeans and solar sea salt, it ferments slowly in onggi through all four seasons, so each jang is a living, fermented food rather than a mass-produced condiment. Muryangsu's jang is chosen by Michelin-starred chefs in Korea for their own kitchens.\u003c\/p\u003e\n\u003cp\u003e무량수는 우리나라의 명산 소백산 자락, 맑은 물과 공기가 흐르는 천혜의 자연환경에서 장을 빚습니다. 브랜드가 지키는 믿음은 단순해요. 조상의 지혜가 담긴 전통 음식을 전통 방식 그대로, 정직하게 이어간다는 것입니다. 국산 콩과 천일염만으로 사계절을 나며 옹기에서 천천히 발효시키니, 무량수의 장은 대량 생산된 양념이 아니라 살아 있는 발효 식품이 됩니다. 한국의 미쉐린 스타 셰프들이 자기 주방에서 직접 쓰는 장이기도 합니다.\u003c\/p\u003e","brand":"Muryangsoo","offers":[{"title":"Default Title","offer_id":47016475689213,"sku":"3497","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2025-12-18at3.58.38PM-Edited.png?v=1766091637"},{"product_id":"garlic-holic-ssamjang-2-flavors","title":"Garlic Holic Ssamjang (2 flavors)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eGarlic Holic is a garlic-lover's ssamjang in a squeeze tube — deep fermented doenjang, plenty of Korean garlic, and a kalamansi kick that keeps it bright and balanced. Choose the Original, bold and savory with minced garlic and two kinds of garlic flake, or the Mayo, a creamy, dip-ready version blended with mayonnaise. Both squeeze straight onto the plate, no spoon required.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Original):\u003c\/strong\u003e Rice malt syrup, doenjang (Non-GMO soybean meju, purified water, refined salt [Korean]), purified water, garlic (Korean), Korean red chili powder, sugar, kalamansi juice, shiitake mushroom powder (Korean), sorbic acid (≤0.1%)\u003cbr\u003e\n\u003cstrong\u003eIngredients (Mayo):\u003c\/strong\u003e Mayonnaise (vegetable oil [imported], purified water, frozen egg yolk [USA], fermented vinegar, egg white [Italy], sugar), rice malt syrup, doenjang (Non-GMO soybean meju, purified water, refined salt [Korean]), purified water, sugar, garlic (Korean), garlic powder, red chili powder, refined salt, kalamansi juice, shiitake mushroom powder, sorbic acid\u003cbr\u003e\n\u003cstrong\u003ePurity check:\u003c\/strong\u003e Non-GMO doenjang\u003cbr\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Built on naturally fermented doenjang\u003cbr\u003e\n\u003cstrong\u003eCertifications:\u003c\/strong\u003e HACCP; FSSC 22000\u003cbr\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e Original 300g (10.6 oz) \/ Mayo 270g (9.5 oz)\u003cbr\u003e\n\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store away from direct sunlight; refrigerate after opening\u003cbr\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e Original contains soybean; Mayo contains soybean and egg. Both made in a facility that also handles shrimp, abalone, wheat, beef, and chicken.\u003c\/p\u003e\n\u003cp\u003e갈릭홀릭은 마늘 러버를 위한 튜브형 쌈장이에요. 깊이 발효한 된장에 국산 마늘을 듬뿍 넣고, 깔라만시로 산뜻한 킥과 균형을 더했죠. 다진 마늘과 2종의 갈릭 후레이크로 풍미와 식감을 살린 진한 Original, 마요네즈를 더해 크리미한 디핑으로 즐기는 Mayo 중에 고르세요. 숟가락 없이 쭉 짜서 바로 쓰면 됩니다.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSsamjang, rethought from the tube up\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSsamjang has always been the move at a Korean barbecue — you just shouldn't have to dig a spoon into a jar every time. Garlic Holic puts a deep, garlicky, fermented ssamjang into a squeeze tube, so it's easy to reach for at the grill, on the counter, or in the fridge door. The format is new; the flavor is built to stand on its own.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTwo versions, pick your mood\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Original is for garlic lovers: minced Korean garlic plus two kinds of garlic flake bring aroma and a little texture, on a base of Non-GMO soybean doenjang rounded out with rice malt syrup for a flavor deeper and richer than an everyday ssamjang. A hit of kalamansi juice is the kick that keeps it perfectly balanced. The Mayo version blends that ssamjang with mayonnaise — the nutty, rich flavor loved the world over — into a deep, smooth, creamy dip; garlic flakes fold in extra savoriness and a satisfying bite, and it's thick enough to spread, too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOriginal is a natural at the barbecue table — squeeze it over grilled pork belly with a perilla or kale wrap and dinner's basically done — and it works just as well as a stir-fry base or bulgogi marinade. The Mayo version is an all-round K-sauce: a dip for fried food, buffalo hot wings, salad, nachos, or gimbap, and a spread for sandwiches and wraps.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e숟가락 없이, 쌈장을 다시 짜다\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e쌈장은 한국식 바비큐의 정답이지만, 매번 숟가락으로 덜어야 하는 게 번거로웠죠. 갈릭홀릭은 깊고 마늘 향 가득한 발효 쌈장을 튜브에 담아, 그릴 옆에서도 조리대에서도 냉장고 문에서도 손이 먼저 가게 만들었어요. 형태는 새롭지만, 맛은 그 자체로 완성돼 있습니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e두 가지 버전, 골라 쓰는 재미\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOriginal은 마늘 러버를 위한 맛이에요. 국산 다진 마늘에 2종의 갈릭 후레이크를 더해 풍미와 씹는 식감을 살렸고, Non-GMO 콩으로 만든 메주 된장에 부드러운 쌀엿을 넣어 일반 쌈장보다 깊고 풍부하죠. 여기에 깔라만시 주스가 킥으로 들어가 완벽한 균형을 잡아 줍니다. Mayo는 이 쌈장에 세계인이 사랑하는 마요네즈를 더한 버전이에요. 전통 된장과 마늘의 강한 맛을 부드럽게 감싸 깊고 크리미한 디핑 소스가 되고, 마늘 후레이크가 감칠맛과 씹는 즐거움을 더하죠. 스프레드로 쓰기에도 딱 좋은 농도예요.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e이렇게 쓰세요\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOriginal은 바비큐 상에서 빛나요. 삼겹살과 깻잎, 케일 쌈에 쭉 짜기만 하면 상이 뚝딱 차려지고, 볶음 베이스나 불고기 양념으로도 좋습니다. Mayo는 어디에나 어울리는 올라운드 K-소스예요. 튀김·버팔로 핫윙·샐러드·나초·김밥에 디핑으로, 샌드위치나 랩에 스프레드로 즐겨 보세요.\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eChoicest Meal — operating in Korea as Specialtaste Co. — opened in Seoul's Sindang-dong in 1965, where a grandmother's gochujang and doenjang won a following that soon spread across the country. From the start she insisted on rice-based gochujang made only with carefully chosen ingredients, never flour. Three generations on, the family has widened that legacy, reimagining traditional jang for modern kitchens — from low-sugar sauces to this squeeze-tube ssamjang. Everything is made under HACCP and the international FSSC 22000 standard, and the company holds two patents in fermented-sauce production and is a designated venture company.\u003c\/p\u003e\n\u003cp\u003e초이스트 밀(특별한맛 주식회사)은 1965년 서울 신당동에서 문을 열었습니다. 할머니의 손맛을 담은 고추장과 된장이 입소문을 타고 전국적인 사랑을 받았죠. 밀가루 대신 쌀로 빚은 고추장을 고집하며, 엄선한 재료로만 만들어 온 것이 그 뿌리예요. 3대가 된 지금은 전통 장을 현대적으로 재해석하며 영역을 넓히고 있고, 저당 소스부터 이 튜브형 쌈장까지 새롭게 선보이고 있습니다. 모든 제품은 HACCP과 국제 식품안전 인증 FSSC22000 아래 만들며, 발효 소스 특허 2건을 보유한 벤처기업입니다.\u003c\/p\u003e","brand":"Choicest Meal","offers":[{"title":"Garlic Ssamjang (300g)","offer_id":47314908184829,"sku":"1046","price":12.0,"currency_code":"USD","in_stock":false},{"title":"Garlic Mayo Ssamjang (270g)","offer_id":47314908217597,"sku":"3528","price":12.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Screenshot2026-03-24at4.00.36PM.png?v=1774449057"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/collections\/Fermented_Paste.png?v=1774641397","url":"https:\/\/kimcmarket.com\/collections\/fermented-paste.oembed?page=4","provider":"Kim'C Market","version":"1.0","type":"link"}