{"title":"Kisoondo","description":"","products":[{"product_id":"kisoondo-traditional-gochujang-230g","title":"Kisoondo Traditional Gochujang","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eSpicy, salty, sweet — getting all three right is what separates a great gochujang from everything else.\u003c\/strong\u003e 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 — and once you taste the difference, there's no going back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean glutinous rice, Korean red chili pepper, fermented soybean powder (meju), bamboo salt (sun-dried sea salt), Korean soy sauce, Korean barley malt syrup — 100% Korean ingredients.\u003cbr\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 230g (8.1 oz)\u003cbr\u003e\u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place. Refrigerate after opening.\u003cbr\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e Resealable pouch — easy to squeeze, easy to store.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e맵고, 짜고, 달고 — 이 세 가지 균형을 제대로 맞추는 것이 좋은 고추장과 그저 그런 고추장을 가르는 기준입니다.\u003c\/strong\u003e 기순도 명인은 370년을 이어온 가문의 전통 그대로 그 균형을 지켜오고 있습니다. 100% 국산 재료, 손으로 빚은 메주, 가마에서 직접 구운 죽염, 그리고 담양 산바람 아래 1,200개의 항아리에서 수개월간 익히는 발효. 인공 첨가물도, 정제 설탕도, 지름길도 없습니다. 대한민국에서 가장 권위 있는 전통식품명인이 만드는 진짜 고추장입니다.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e재료:\u003c\/strong\u003e 찹쌀, 고춧가루, 메줏가루, 죽염(천일염), 한식간장, 엿기름(겉보리) — 전 재료 100% 국산.\u003cbr\u003e\u003cstrong\u003e중량:\u003c\/strong\u003e 230g (8.1 oz)\u003cbr\u003e\u003cstrong\u003e보관 방법:\u003c\/strong\u003e 서늘하고 건조한 곳에 보관하세요. 개봉 후에는 냉장 보관하세요.\u003cbr\u003e\u003cstrong\u003e패키지:\u003c\/strong\u003e 재밀봉 가능한 파우치 — 사용도 보관도 간편합니다.\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\u003e활용법: 고추장 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 style=\"line-height: 1.6;\"\u003eIn a small village called Yucheon-ri, nestled in Changpyeong-myeon, Damyang County — a place most people drive past without knowing — over 1,200 earthenware jars sit quietly 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 fermented sauces (jang) the right way.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eMaster Ki was designated Korea's Traditional Food Grandmaster No. 35 — one of the most prestigious honors in the country's culinary heritage system. Every year, in the eleventh lunar month of winter, she begins the cycle anew: selecting Korean-grown soybeans by hand, shaping them into meju blocks, binding them with organic rice straw, and hanging them to ferment in a traditional loess room. The bamboo salt she uses is made entirely in-house — three-year sea salt from the West Coast, packed into sections of Damyang bamboo and fired in a family kiln, a process that reduces mineral harshness and adds a subtle, complex character that no commercial salt can match.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eAmong her 1,200 jars is one that has never been emptied. It holds Ssiganjang — a soy sauce believed to be over 400 years old, carefully maintained and replenished with each new vintage. It is the flavor benchmark for everything that leaves her workshop, and a living connection to a culinary lineage that predates modern Korea itself.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eMaster Ki summarizes her life's work in a single phrase: \"I cook blessings into food.\" A quiet wish for the health and longevity of whoever eats her food, and a dedication to honoring every step of a tradition passed down through generations — sealed, jar by jar, with time and care. Ki Soondo's traditional jang holds both HACCP certification and Traditional Food certification, and has earned global recognition as a benchmark of Korean fermentation — featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e전라남도 담양군 창평면 유천리 작은 시골 마을. 대부분의 사람들이 그냥 지나쳐버릴 이 조용한 곳에, 1,200여 개의 장독이 줄지어 하늘 아래 숨을 쉬고 있습니다. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로, 반평생을 전통 장을 빚으며 살아왔습니다.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e기순도 명인은 우리나라 전통식품 분야 최고 권위인 전통식품명인 제35호로 지정된 장인입니다. 매년 음력 11월이 되면 명인은 국내산 콩을 직접 고르고, 손으로 메주를 빚고, 유기농 볏짚으로 묶어 황토방에 매달고, 담양산 대나무로 죽염을 굽는 것으로 그 해의 장 담그기를 시작합니다.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e1,200여 개의 장독 중에는 한 번도 비운 적 없는 항아리가 있습니다. 400년 된 씨간장입니다. 해마다 새 간장을 보태며 이어온 이 씨간장은 명인의 모든 장이 지향하는 맛의 기준이자, 현대 이전부터 이어진 한국 발효 문화의 살아있는 증거입니다.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e명인은 자신이 하는 일을 이렇게 표현합니다. “복 (福)을 담아 식 (食)을 짓습니다.” 먹는 이의 건강과 장수를 바라는 마음으로, 오랜 시간과 정성을 들여 전통의 모든 과정을 끝까지 지켜가겠다는 항아리에 담아낸 장인의 다짐입니다. 기순도 전통장은 HACCP 인증과 전통식품 인증을 획득했으며, CNN 방영과 미쉐린 셰프들의 극찬을 받으며 세계적으로도 한국 전통 발효의 기준으로 인정받고 있습니다.\u003c\/p\u003e\n\u003cdiv style=\"margin-top: 30px; margin-bottom: 25px;\"\u003e\n\u003cdiv style=\"position: relative; display: block; width: 90%; height: 0; margin: auto; padding: 0% 0% 56.25%; overflow: hidden;\"\u003e\u003ciframe style=\"position: absolute; top: 0; bottom: 0; left: 0; width: 100%; height: 100%; border: 0;\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" title=\"Ki Soondo Legacy Video\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-top: 30px; margin-bottom: 0; font-size: 1em; line-height: 1.6; text-align: center;\"\u003e\u003ca style=\"color: #006b54; text-decoration: underline; font-weight: bold;\" href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" target=\"_blank\"\u003e [Watch the Full Feature on CNN] Explore the 400-Year Legacy of Ki Soondo \u0026gt; \u003c\/a\u003e\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 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA unique blend of Fermentation Master Ki Soondo’s traditional gochujang and naturally sweet Damyang strawberries creates a smooth, sweet-spicy flavor cherished by chefs and families alike.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e기순도 명인의 전통 고추장과 담양 딸기의 자연스러운 달콤함이 어우러져 셰프와 가족 모두에게 사랑받는 매콤달콤한 맛을 완성합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKisoondo’s Strawberry Gochujang is crafted with 100% Korean ingredients and traditional fermentation, aged over six months. This thick paste balances the rich heat of fermented red peppers with the sweet, crunchy texture of Damyang strawberries. Free from additives, it enhances dishes with authentic Korean flavor and a subtle fruity note.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e기순도 명인의 딸기 고추장은 100% 한국산 재료와 전통 발효법으로 6개월 이상 숙성되었습니다. 농후한 고추의 매운맛과 담양 딸기의 아삭한 식감과 자연스러운 단맛이 조화를 이루며, 첨가물 없이 깊고 은은한 풍미를 더합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cb\u003eIngredients:\u003c\/b\u003e \u003cspan\u003e100% Korean red pepper, fermented soybean, glutinous rice, strawberries, roasted bamboo salt, soy sauce, malt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cb\u003eWeight:\u003c\/b\u003e \u003cspan\u003e230g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cb\u003eStorage Method:\u003c\/b\u003e \u003cspan\u003eKeep refrigerated. As a natural fermented product without preservatives, expansion and overflow may occur; this is normal and safe.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFermentation Master Ki Soondo carries a 400-year heritage, producing traditional Korean condiments each lunar November with meticulous care. From fermenting soybean blocks (meju) to aging with hand-roasted bamboo salt in earthenware jars, her craft embodies generational expertise.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e기순도 명인은 400년 전통을 이어오며 음력 11월에 메주를 발효하고 죽염과 함께 항아리에 숙성하는 세심한 장인 정신으로 전통 장을 만듭니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe famed 400-year-old “Ssiganjang” fermentation jar exemplifies her rich, unmatched flavors. Celebrated worldwide, Master Ki and her family continue sharing Korea’s culinary heritage with passion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e1,000여 개 장독대 중 400년 전통의 ‘씨간장’은 깊은 맛으로 명성이 높으며, 세계적으로 인정받은 기순도 명인과 가족이 한국 고유의 맛을 소중히 전합니다.\u003c\/span\u003e\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 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMaster Ki Soondo’s Traditional Doenjang is crafted from just three natural ingredients—soybeans, bamboo salt, and water—continuing a 400-year-old Korean family legacy.\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e기순도 명인의 전통 된장은 콩, 죽염, 물 단 세 가지 재료로 400년 전통의 깊은 맛을 그대로 전합니다.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHandmade annually by Master Ki Soondo using domestic non-GMO soybeans, natural bamboo salt, and pure water from Damyang’s Wolbong Mountain. Fermented naturally in a loess room with pine pollen influence from surrounding earthenware pots, this doenjang offers a rich and unique flavor cherished by chefs worldwide.\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e국내산 비유전자변형 콩과 가족이 정성껏 빚은 죽염, 담양 월봉산 청정수로 매년 손수 만든 전통 된장입니다. 황토방에서 소나무 꽃가루가 머문 항아리 안에서 자연 발효되어 깊고 고유한 풍미를 자랑합니다. 세계적 셰프들이 인정한 맛입니다.\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cb\u003eIngredients:\u003c\/b\u003e \u003cspan\u003eSoybeans, roasted bamboo salt, water\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cb\u003eWeight:\u003c\/b\u003e \u003cspan\u003e230g\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cb\u003eStorage Method:\u003c\/b\u003e \u003cspan\u003eRefrigerate after opening.\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e발효제품으로 보존제가 없으며 자연 발효가 계속되어 가끔 넘칠 수 있으나 안전하게 섭취 가능합니다.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Ki family has safeguarded this treasured doenjang recipe for over 400 years. Every November, Master Ki Soondo prepares fermented soybean blocks (meju), maturing them in bamboo salt-infused earthen jars. Among these is the legendary 400-year-old \"Ssiganjang,\" famed for its profound depth and flavor.\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e기씨 가문은 400년 넘게 이 전통 된장 비법을 지켜왔습니다. 매년 음력 11월 메주를 만들고 죽염을 넣어 항아리에서 숙성하며, 400년 역사의 ‘씨간장’은 깊은 맛의 정석으로 꼽힙니다.\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e국내외 셰프들에게 인정받은 명인으로서, 한국 전통 맛의 맥을 자손들과 함께 이어가고 있습니다.\u003c\/span\u003e\u003c\/p\u003e \n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e‘장맛이 변하면 집안이 망한다’는 말을 지키며, 담양 고씨 종갓집 10대 맏며느리로 오늘도 정성을 다하고 있습니다.\u003c\/span\u003e\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\n  \u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans, Bamboo Salt, Glutinous Rice, Red Pepper Powder, Meju Powder (Fermented Soybean Powder), Malt, Soy Sauce, Rice, Sesame Oil. All ingredients are sourced from Korea. Contains Soy, Sesame.\u003cbr\u003e\n  \u003cstrong\u003ePurity check:\u003c\/strong\u003e No artificial preservatives, no additives, no shortcuts. Just pure, slow-fermented ingredients the way they were meant to be made. As a naturally fermented product, the paste may continue to ferment gently over time — that's not a flaw, that's flavor in progress.\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e HACCP Certified.\u003cbr\u003e\n  \u003cstrong\u003eNet weight:\u003c\/strong\u003e 230g (8.1 oz)\u003cbr\u003e\n  \u003cstrong\u003eStorage method:\u003c\/strong\u003e Store in a cool, dry place. Refrigerate after opening.\n\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\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\n  \u003cstrong\u003eThe sauce your Korean BBQ didn't know it was missing\u003c\/strong\u003e\u003cbr\u003e\n  Let's be honest — most ssamjang you find at grocery stores is fine. It does the job. But Kisoondo's version? It's on a completely different level. Ssamjang literally means \"wrap sauce\" — ssam for wrap, jang for fermented paste — and it's the essential Korean 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.\n\u003c\/p\u003e\n\u003cp\u003e\n  What makes Kisoondo's ssamjang extraordinary is the foundation it's built on. Unlike commercial versions that use mass-produced base pastes, Master Ki Soondo starts from scratch — her own naturally fermented doenjang (soybean paste) and gochujang (red pepper paste), both made in-house using traditional methods. Every year in the eleventh lunar month, she hand-prepares meju — fermented soybean blocks aged for a full month — before combining them with her signature hand-roasted bamboo salt and leaving everything to mature slowly in earthenware onggi jars. These two foundational jang are then blended with sesame oil in her signature ratio, creating a paste that is layered, complex, and quietly addictive. You'll taste the nuttiness of the sesame, the deep umami of aged soybean, a gentle heat from the gochujang, and a mineral note from the bamboo salt that you just can't fake.\n\u003c\/p\u003e\n\u003cp\u003e\n  \u003cstrong\u003eChef's tip\u003c\/strong\u003e\u003cbr\u003e\n  The classic move: spread a thin layer of ssamjang on a leafy green (perilla or butter lettuce work beautifully), add a piece of grilled meat or tofu, a sliver of raw garlic, and wrap it up. That's ssam, and it's genuinely one of the most satisfying bites in Korean cuisine.\n\u003c\/p\u003e\n\u003cp\u003e\n  But ssamjang is far more versatile than its name suggests. Use it as a dipping sauce for fresh vegetables like cucumber, radish sticks, endive leaves, or crudités on a charcuterie board. Stir a spoonful into grain bowls or bibimbap for an instant depth of flavor. Mix it with a little sesame oil and use it as a glaze for roasted cauliflower, eggplant, or portobello mushrooms. It works beautifully as a spread on a sandwich, or thinned with a touch of rice vinegar as a dipping sauce for dumplings. You can even use it as a bold, umami-rich substitute for miso in marinades for grilled salmon or chicken thighs.\n\u003c\/p\u003e\n\u003cp\u003e\n  One small note: ssamjang is already beautifully balanced, so taste before adding extra seasoning. And if you want a slightly sweeter profile, a tiny drizzle of honey blends in seamlessly.\n\u003c\/p\u003e\n\u003cp\u003e\n  \u003cstrong\u003e놓치고 있었던 그 맛, 바로 쌈장입니다\u003c\/strong\u003e\u003cbr\u003e\n  마트에서 파는 쌈장도 나쁘지 않아요. 그런데 기순도 명인의 쌈장은 차원이 다릅니다. '쌈장'은 문자 그대로 쌈에 곁들이는 장(醬)이에요. 깻잎이나 상추에 삼겹살 한 점을 올리고 쌈장 한 숟갈을 얹어 싸 먹는 순간 — 그게 바로 한국 밥상의 핵심입니다.\n\u003c\/p\u003e\n\u003cp\u003e\n  기순도 쌈장이 특별한 이유는 기초부터 다르기 때문이에요. 시판 쌈장 대부분은 공장에서 대량 생산된 된장과 고추장을 섞어 만들지만, 기순도 명인은 직접 담근 천연 발효 된장과 고추장을 황금 비율로 배합합니다. 매년 음력 11월, 직접 빚은 메주를 한 달간 발효시킨 뒤 손수 구운 죽염과 함께 항아리에서 천천히 숙성시키는 과정이 그 시작입니다. 여기에 고소한 참기름이 더해져, 고소함·감칠맛·은은한 매운맛·미네랄의 깊이가 한데 어우러진 복합적인 맛을 냅니다.\n\u003c\/p\u003e\n\u003cp\u003e\n  \u003cstrong\u003e이렇게 즐겨보세요\u003c\/strong\u003e\u003cbr\u003e\n  가장 클래식한 방법: 깻잎이나 버터 레터스에 쌈장을 얇게 펴고, 구운 고기나 두부, 마늘 한 쪽을 올려 싸 먹기. 한 번 먹으면 멈출 수가 없어요.\n\u003c\/p\u003e\n\u003cp\u003e\n  쌈장은 생각보다 훨씬 다양하게 활용할 수 있어요. 오이, 무, 앤다이브, 당근 스틱 등 생채소 디핑 소스로 써도 좋고, 치즈 보드 옆에 올려두면 손님들이 이게 뭐냐며 계속 찍어 먹게 됩니다. 비빔밥이나 그레인 볼에 한 숟갈 얹으면 감칠맛이 확 살아나고, 참기름을 조금 더해 구운 콜리플라워, 가지, 포토벨로 버섯 글레이즈로 쓰거나, 쌀식초로 풀어 만두 소스로 활용해도 훌륭합니다. 연어나 닭 허벅지살 마리네이드에 미소 대신 쌈장을 넣어보세요. 완전히 새로운 세계가 열립니다.\n\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 0;\"\u003e\n  단맛을 원한다면 꿀 한 방울을 살짝 섞어보세요. 한층 부드러운 맛을 즐길 수 있어요.\n\u003c\/p\u003e\n\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eIn a small village called Yucheon-ri, nestled in Changpyeong-myeon, Damyang County — a place most people drive past without knowing — over 1,200 earthenware jars sit quietly 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 fermented sauces (jang) the right way.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eMaster Ki was designated Korea's Traditional Food Grandmaster No. 35 — one of the most prestigious honors in the country's culinary heritage system. Every year, in the eleventh lunar month of winter, she begins the cycle anew: selecting Korean-grown soybeans by hand, shaping them into meju blocks, binding them with organic rice straw, and hanging them to ferment in a traditional loess room. The bamboo salt she uses is made entirely in-house — three-year sea salt from the West Coast, packed into sections of Damyang bamboo and fired in a family kiln, a process that reduces mineral harshness and adds a subtle, complex character that no commercial salt can match.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eAmong her 1,200 jars is one that has never been emptied. It holds Ssiganjang — a soy sauce believed to be over 400 years old, carefully maintained and replenished with each new vintage. It is the flavor benchmark for everything that leaves her workshop, and a living connection to a culinary lineage that predates modern Korea itself.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eMaster Ki summarizes her life's work in a single phrase: \"I cook blessings into food.\" A quiet wish for the health and longevity of whoever eats her food, and a dedication to honoring every step of a tradition passed down through generations — sealed, jar by jar, with time and care. Ki Soondo's traditional jang holds both HACCP certification and Traditional Food certification, and has earned global recognition as a benchmark of Korean fermentation — featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\n\u003cp style=\"line-height: 1.6;\"\u003e전라남도 담양군 창평면 유천리 작은 시골 마을. 대부분의 사람들이 그냥 지나쳐버릴 이 조용한 곳에, 1,200여 개의 장독이 줄지어 하늘 아래 숨을 쉬고 있습니다. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로, 반평생을 전통 장을 빚으며 살아왔습니다.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e기순도 명인은 우리나라 전통식품 분야 최고 권위인 전통식품명인 제35호로 지정된 장인입니다. 매년 음력 11월이 되면 명인은 국내산 콩을 직접 고르고, 손으로 메주를 빚고, 유기농 볏짚으로 묶어 황토방에 매달고, 담양산 대나무로 죽염을 굽는 것으로 그 해의 장 담그기를 시작합니다.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e1,200여 개의 장독 중에는 한 번도 비운 적 없는 항아리가 있습니다. 400년 된 씨간장입니다. 해마다 새 간장을 보태며 이어온 이 씨간장은 명인의 모든 장이 지향하는 맛의 기준이자, 현대 이전부터 이어진 한국 발효 문화의 살아있는 증거입니다.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e명인은 자신이 하는 일을 이렇게 표현합니다. “복 (福)을 담아 식 (食)을 짓습니다.” 먹는 이의 건강과 장수를 바라는 마음으로, 오랜 시간과 정성을 들여 전통의 모든 과정을 끝까지 지켜가겠다는 항아리에 담아낸 장인의 다짐입니다. 기순도 전통장은 HACCP 인증과 전통식품 인증을 획득했으며, CNN 방영과 미쉐린 셰프들의 극찬을 받으며 세계적으로도 한국 전통 발효의 기준으로 인정받고 있습니다.\u003c\/p\u003e\n\n\u003cdiv style=\"margin-top: 30px; margin-bottom: 25px;\"\u003e\n  \u003cdiv style=\"position: relative; display: block; width: 90%; height: 0; margin: auto; padding: 0% 0% 56.25%; overflow: hidden;\"\u003e\n    \u003ciframe style=\"position: absolute; top: 0; bottom: 0; left: 0; width: 100%; height: 100%; border: 0;\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" title=\"Ki Soondo Legacy Video\"\u003e\u003c\/iframe\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"margin-top: 30px; margin-bottom: 0; font-size: 1em; line-height: 1.6; text-align: center;\"\u003e\n  \u003ca style=\"color: #006b54; text-decoration: underline; font-weight: bold;\" href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" target=\"_blank\"\u003e\n    [Watch the Full Feature on CNN] Explore the 400-Year Legacy of Ki Soondo \u0026gt;\n  \u003c\/a\u003e\n\u003c\/p\u003e","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":"kisoondo-cheongjang-250ml","title":"Kisoondo Cheongjang (250ml)","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCheongjang is a lightly fermented soy sauce with a clear hue and mild flavor, ideal for clear soups and dishes where preserving natural colors matters. Perfect for vegetable banchan, namul, and steamed egg dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e청장은 1년 이내 짧은 숙성으로 맑고 부드러운 맛을 내어, 맑은 국물 요리나 색이 중요한 반찬, 달걀찜에 안성맞춤입니다.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCheongjang, often called the younger sibling of soy sauce (Ganjang), is fermented for up to one year, resulting in a delicate, pale soy sauce. Unlike Japanese shiro shoyu, which gains its color from a higher wheat ratio, Kisoondo’s Cheongjang achieves its clear tone through shorter aging using only soybeans, roasted bamboo salt, and water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt enhances clear soups and dishes that require gentle seasoning while preserving their appearance. Experience the nuanced flavors and versatility of this traditional Korean soy sauce crafted with care.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e기순도의 청장은 간장보다 짧은 1년 이내 숙성으로 맑고 연한 색을 띠며, 일본 시로쇼유와는 달리 대두와 죽염, 물만으로 우묵에서 짧게 숙성해 빚어냅니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e맑은 국물 요리나 색을 살려야 하는 요리에 맛과 음미를 더하는 전통 간장입니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003eSoybeans, Roasted bamboo salt, Water\u003c\/li\u003e\n\u003cli\u003e대두, 구운 대나무 소금, 물\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 250ml\u003cbr\u003e\u003cstrong\u003eStorage Method:\u003c\/strong\u003e Store in a cool, dry place away from direct sunlight.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" title=\"Kisoondo on CNN\" rel=\"noopener\" target=\"_blank\"\u003eWatch Kisoondo on CNN\u003c\/a\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/www.cbs.com\/shows\/video\/w9CMw06K4oi9N7TmK7wX6kn5_EnyT0m6\/\" title=\"Kisoondo on CBS\" rel=\"noopener\" target=\"_blank\"\u003eWatch Kisoondo on CBS\u003c\/a\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFermentation Master Ki Soondo upholds a centuries-old legacy, crafting premium Korean soy sauce with meticulous dedication every year. Each November, she prepares fermented soybean blocks (meju) that are slowly matured with hand-roasted bamboo salt in earthenware jars.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAmong her collection stands the legendary \"Ssiganjang,\" aged over 400 years, renowned for its exceptional depth of flavor, revered by chefs worldwide.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith international acclaim, Master Ki Soondo continues to preserve and share Korea’s rich fermentation tradition, delivering authentic taste passed through generations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e전통식품명인 제35호 기순도 명인은 약 400년간 내려온 비법으로 매년 11월 메주를 빚고, 직접 구운 죽염과 함께 항아리에서 정성껏 숙성합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e종가 내림장 ‘씨간장’은 400년 숙성되어 깊고 독특한 풍미를 자랑하며, 세계적인 요리사들에게도 인정받았습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e기순도 명인은 한국 발효 전통의 맛을 지키며 오늘도 그 명맥을 이어갑니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44058611056893,"sku":"1535","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Kisoondo-Cheongjang.jpg?v=1694441934"},{"product_id":"kisoondo-traditional-ganjang-250ml","title":"Kisoondo Traditional Soy Sauce - Ganjang (250ml)","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMade only once a year by Master Ki Soondo, this traditional soy sauce is crafted with just three ingredients—Korean soybeans, bamboo salt, and pure mountain water—for a deeply savory, umami-rich foundation in Korean cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e기순도 명인이 해마다 단 한 번, 콩·죽염·맑은 물 단 세 가지 재료만으로 빚어낸 전통 간장. 깊고 진한 감칠맛이 살아 있는 한식의 기본입니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMaster Ki Soondo, designated Korea’s 35th food heritage artisan, brews her soy sauce every November on the lunar calendar. She uses only locally grown soybeans (from Muan, Goheung, Damyang), hand-fired bamboo salt made from 3-year sun-dried sea salt, and spring water from Mt. Walbong. After fermenting meju in a loess room, she blends it with her own jukyeom and lets it age for one to two years in traditional clay jars.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe result is a deeply savory, salt-forward soy sauce ideal for seasoning soups like miyeok-guk, bulgogi, japchae, jangjorim, or simply replacing anchovy stock. Add a spoonful for complexity without overpowering sweetness—this is a pure, time-honored ganjang that chefs worldwide respect.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e기순도 명인은 매년 음력 11월, 국내산 콩으로 직접 만든 메주를 황토방에서 발효시키고, 담양 죽염과 월봉산 지하수로 장을 담급니다. 전통 항아리에서 1~2년간 숙성해 만든 이 간장은 깊은 감칠맛과 짠맛이 어우러져 국간장으로 특히 좋습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e불고기, 잡채, 장조림 등 조림이나 나물류에 더하면 별다른 육수 없이도 깊은 풍미를 낼 수 있어요. 단맛이 아닌 정직한 짠맛으로 요리를 한결 돋보이게 합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Korean Soybeans, Roasted Bamboo Salt, Water\u003cbr\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 250ml\u003cbr\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place away from direct sunlight.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor nearly five decades, Master Ki Soondo has preserved the traditions passed down through her family over 10 generations. Every year in November (lunar calendar), she brews doenjang and ganjang using the same time-honored method: fermenting soybeans, adding her own hand-fired bamboo salt, and aging it naturally in earthenware jars.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt the family estate in Damyang—surrounded by over a thousand fermentation pots—sits the legendary 400-year-old “Ssiganjang,” the family’s heirloom soy sauce. Its deep, complex flavor is unmatched, revered by chefs and food lovers across the globe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e기순도 명인은 400년을 이어온 종가의 비법을 따라 매년 같은 시기 장을 담그며, 장인의 자부심을 지켜오고 있습니다. 메주를 쑤고, 황토방에서 발효한 뒤 직접 구운 죽염과 깨끗한 지하수를 더해 장독에 숙성시키지요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e장독대가 줄지어 선 담양의 고택에는 씨간장이라 불리는 400년 된 내림장이 자리합니다. 이 깊은 맛의 장은 명인을 찾는 세계적인 셰프들이 극찬하는 이유입니다. 한국 장맛의 진수를 직접 느껴보세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" rel=\"noopener\" title=\"Kisoondo on CNN\" target=\"_blank\"\u003eWatch Kisoondo on CNN\u003c\/a\u003e | \u003ca href=\"https:\/\/www.cbs.com\/shows\/video\/w9CMw06K4oi9N7TmK7wX6kn5_EnyT0m6\/\" rel=\"noopener\" title=\"Kisoondo on CBS\" target=\"_blank\"\u003eWatch Kisoondo on CBS\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44058612596989,"sku":"1536","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Kisoondo-Ganjang.jpg?v=1694440246"},{"product_id":"ki-soondo-bamboo-salt","title":"Ki Soondo Bamboo Salt (2 sizes)","description":"\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eHighlights\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGrand Master Ki Soondo’s bamboo salt, crafted over four days, is the exclusive secret behind her renowned jang sauces. Experience the exquisite taste of this rare, hand-roasted salt at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e기순도 명인의 4일 정성으로 완성되는 죽염은 그녀의 명장 막장 장류의 비밀입니다. 집에서도 이 희소한 구운 죽염의 특별한 맛을 즐겨보세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBamboo salt, or jugyeom, is made by packing sea salt into bamboo sections and roasting them over pine firewood at high temperatures. Ki Soondo sources 3-year-old Damyang bamboo and fills each segment with sun-dried Yellow Sea salt. These are then roasted continuously in a kiln made of bricks and clay for three days until only white salt pillars remain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e대나무의 단맛 성분이 감칠맛을 증폭시키고 천일염의 불순물을 제거해 음식 맛을 높입니다. 담양산 3년산 대나무 한 마디마다 서해안 천일염을 햇볕에 말려 채워 넣고 내화벽돌과 황토로 만든 가마에서 3일간 고온으로 구워 흰 죽염 기둥만 남깁니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e이 특별한 죽염은 기순도 명인의 모든 고추장, 된장, 간장, 청국장 등에 사용되어 깊은 맛과 감칠맛을 선사합니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cspan\u003eIngredients:\u003c\/span\u003e\u003c\/strong\u003e \u003cspan\u003eRoasted bamboo salt 구운 죽염\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cspan\u003eNet Weight:\u003c\/span\u003e\u003c\/strong\u003e \u003cspan\u003e140g, 1kg (2.2 lb)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cspan\u003eSell By Date:\u003c\/span\u003e\u003c\/strong\u003e \u003cspan\u003ePrinted on package\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cspan\u003eStorage Method:\u003c\/span\u003e\u003c\/strong\u003e \u003cspan\u003eStore in a dry place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" title=\"Kisoondo on CNN\" rel=\"noopener\" target=\"_blank\"\u003eWatch Kisoondo on CNN\u003c\/a\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/www.cbs.com\/shows\/video\/w9CMw06K4oi9N7TmK7wX6kn5_EnyT0m6\/\" title=\"Kisoondo on CBS\" rel=\"noopener\" target=\"_blank\"\u003eWatch Kisoondo on CBS\u003c\/a\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eAbout\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eGrand Master Ki Soondo, holder of Traditional Food Artisan No. 35, is renowned worldwide for her exceptional jang.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHer secret lies in the meticulous production of bamboo salt, which takes four days to prepare. She exclusively uses this handmade salt when crafting her sauces, earning praise from top chefs globally.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e전통식품명인 35호 기순도 명인은 탁월한 장 맛으로 세계적인 명성을 유지하고 있습니다.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e그 비결은 4일간 정성 들여 만드는 죽염으로, 명인은 이 직접 만든 죽염만을 사용해 장을 빚어 세계적 셰프들의 찬사를 받고 있습니다.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"200 g","offer_id":44328967045373,"sku":"1785","price":19.0,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":44328967078141,"sku":"1786","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/1000000021_detail_09.jpg?v=1760049135"},{"product_id":"kisoondo-kimchi-seasoning-blocks","title":"Kisoondo Kimchi Seasoning Blocks","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eFour hundred years of secret kimchi making recipes in a block. You simply need vegetables to make your own authentic Korean kimchi at home by adding this magical block of 16 ingredients all from Korea. Vegan.\u003cbr\u003e\u003cbr\u003e16가지의 국산원재료를 사용해 400년 종가의 비법대로 김치양념블록을 만들었습니다. 젓갈이나 액젓을 넣지 않은 비건 식품으로 다양한 김치나 매콤한 샐러드 드레싱으로 훌륭해요. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e \u003cbr data-mce-fragment=\"1\"\u003e100% of ingredients produced in Korea: Radish, soy sauce using bamboo salt and soybeans, gochugaru (red chili powder), apple, glutinous rice, maesil chung (Korean plum extract), garlic, green onion, brown mustard, minari (water parsley), scallion, sugar, ginger, chestnuts, sea staghorn, and roasted sesame seeds\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e원료:\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e국산 원료. 무, 한식간장 (죽염과 대두), 고춧가루, 사과, 찹쌀풀, 매실청, 마늘, 대파, 갓, 미나리, 파 (쪽파), 설탕, 생강, 밤, 청각, 볶음참깨\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003erecommend to use 35 ml water per 1 block \u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 64g (= 16g\/pack x 4 packs, or 2.3 oz)\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSell By Date:\u003c\/strong\u003e Printed on package\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eStorage Method:\u003c\/strong\u003e Store in a dry place.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" title=\"Kisoondo on CNN\" rel=\"noopener\" target=\"_blank\"\u003eWatch Kisoondo on CNN\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.cbs.com\/shows\/video\/w9CMw06K4oi9N7TmK7wX6kn5_EnyT0m6\/\" title=\"Kisoondo on CBS\" rel=\"noopener\" target=\"_blank\"\u003eWatch Kisoondo on CBS\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eBamboo salt, or Jugyeom, involves three days of burning bamboo stems. Water is very clean, drawn from 175 yards below the surface. There are 15 other high quality ingredients that Master Ki Soondo uses for her ganjang kimchi (간장김치, soy sauce-based kimchi). \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eYour vegan kimchi is ready in a few minutes if you add some water to this Kimchi Seasoning Block before mixing it with vegetables such as cabbage. It’s super easy to use, and versatile. The Master used the mix on cilantro, and it was spicy yet healthy delicious cilantro kimchi that we all loved in New York City.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNo chemicals or preservatives. Her famous seasoning was frozen at -40°F and dried to keep the original taste. Convenient to carry. A fabulous addition to your everyday cooking. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e대나무 마디마다 서해에서 간수를 뺀 소금을 넣고 3일간이나 구워 만든 죽염. 지하 160미터에서 길어 올린 깨끗한 물. 그 밖에도 까다롭게 고른 15가지의 국산 원료만으로 고씨가문 10대 종부 기순도 명인은 간장김치를 만듭니다. 젓갈이 없어 맛이 깨끗하고 탁월한 간장을 사용하기에 깊은 맛을 내지요. \u003cbr data-mce-fragment=\"1\"\u003e유명 셰프들도 인정하는 명인의 김치 양념을 영하 섭씨 40도에서 동결하고 진공으로 건조해 원물 그대로의 맛과 향을 유지합니다. 물을 넣으면 1분 이내에 양념이 완성되어 신선한 겉절이나 물김치를 만들 수 있어요. 뉴욕 방문했을 당시 명인이 고수에 섞어 입에 넣어 주셨는데 매우 신기하고 어느 것에나 잘 어울리는 양념이라고 생각했습니다. 이국적인 맛을 내는 샐러드 드레싱으로도 추천할 수 있겠어요.\u003cbr data-mce-fragment=\"1\"\u003e보관과 휴대가 쉬운 김치양념블록으로 만들었고 화학 보존료나 첨가물은 전혀 없는, 건강한 양념이라 하겠습니다.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThe grandmaster Ki Soondo is the most well known artisanal jang (soy-based fermented food) maker in the world. Her jang requires manual bamboo salt making using only sun-dried sea salt from the Yellow Sea, and careful monitoring of fermentation processes that has been passed down for at least 10 generations. With her superb jang, Master Ki makes ganjang (간장, soy sauce) kimchi that the world’s renowned chefs highly appreciate. Her seasoning secrets with 16 Korean ingredients are in this block.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e기순도 ‘진장(陳醬)’ 명인은 오랜 노하우와 정성으로 죽염을 직접 만들고 매해 탁월한 장을 냅니다. 훌륭한 장 덕분에 젓갈이나 소금 하나 없이 간장김치를 만드는데 깊이 있고 깨끗한 맛에 세계적인 셰프들도 감탄할 정도이지요. 400여 년간 이어지는 간장김치 제조 비법을 물만 넣으면 되는 양념블록으로 만들었어요.\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44287848841469,"sku":"1726","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Kisoondo_Kimchi.jpg?v=1759471647"},{"product_id":"kisoondo-rice-syrup","title":"Kisoondo Rice Syrup","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% of ingredients produced in Korea: Rice and malt\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e원료:\u003c\/strong\u003e 국산 쌀 (92%), 엿기름 (8%)\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 230g (= 8 oz)\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSell By Date:\u003c\/strong\u003e Printed on package\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong\u003eStorage Method:\u003c\/strong\u003e Store in a dry place.  Keep refrigerated after opening.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" title=\"Kisoondo on CNN\" rel=\"noopener\" target=\"_blank\"\u003eWatch Kisoondo on CNN\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.cbs.com\/shows\/video\/w9CMw06K4oi9N7TmK7wX6kn5_EnyT0m6\/\" title=\"Kisoondo on CBS\" rel=\"noopener\" target=\"_blank\"\u003eWatch Kisoondo on CBS\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" height=\"315\" width=\"560\" allowfullscreen=\"\" referrerpolicy=\"strict-origin-when-cross-origin\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eJocheong is a traditional Korean sweetener syrup that takes many hours of boiling rice and grains. Master Ki Soondo uses only two ingredients - Korean rice and malt (엿기름, yeotgirum) to make her famous jocheong. To make malt, she grinds sprouted Korean barley that she grows. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eJocheong is a perfect sugar replacement as its tasty sweetness comes from nature. It can be applied to many dishes. It goes very well with bread and brie cheese as a honey replacement, and rice cake or tteok. Many apply this to braised dishes, for example, marinating meat, especially beef, fish or vegetables. Interestingly, jocheong is also an important ingredient in gochujang making.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e우리 고유의 전통감미료, 조청. 기순도 명인이 국내산 쌀과 직접 기른 엿기름으로 오랜 시간 고아 만든 조청은 자극적이거나 단맛이 심하지 않아요. 인공 첨가물 하나 없이 옛날 방식을 따릅니다. 단맛이 필요할 때 많이 사용하는 설탕이나 첨가물 가득한 시럽 대신 요리당으로 사용하면 안성맞춤이고 떡이나 빵에 곁들여 드시면 훌륭합니다. 고기를 재울 때나 다양한 조림에 특히 잘 어울려요. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003eThe grandmaster Ki Soondo is the most well known artisanal jang (soy-based fermented food) maker in the world. Her jang requires manual bamboo salt making using only sun-dried sea salt from the Yellow Sea, and careful monitoring of fermentation processes that has been passed down for at least 10 generations. With her superb jang, Master Ki makes ganjang (간장, soy sauce) kimchi that the world’s renowned chefs highly appreciate. Her seasoning secrets with 16 Korean ingredients are in this block.\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e기순도 ‘진장(陳醬)’ 명인은 오랜 노하우와 정성으로 죽염을 직접 만들고 매해 탁월한 장을 냅니다. 훌륭한 장 덕분에 젓갈이나 소금 하나 없이 간장김치를 만드는데 깊이 있고 깨끗한 맛에 세계적인 셰프들도 감탄할 정도이지요. 400여 년간 이어지는 간장김치 제조 비법을 물만 넣으면 되는 양념블록으로 만들었어요.\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44308073447677,"sku":"1752","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Kisoondo-Rice-Syrup1.jpg?v=1745245784"},{"product_id":"kisoondo-jinjang-aged-soy-sauce","title":"Kisoondo Jinjang (Soy Sauce Aged 5+ Years)","description":"\u003ch5\u003e\u003cstrong\u003eHighlights\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eIf soy sauce had a Grand Cru, this would be it. Ki Soondo Jinjang is a premium Korean traditional soy sauce aged for at least five years, developing a color as deep as midnight and a flavor no shortcut can reproduce. It is handcrafted by Korea's Traditional Food Grandmaster No. 35, Master Ki Soondo, using only three ingredients: 100% Korean-grown Non-GMO soybeans, handmade bamboo salt, and pristine spring water drawn from 160 meters underground, tested for purity twice yearly — with no chemical additives and no preservatives.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eRich enough to elevate a nourishing home-cooked meal, yet elegant enough to offer as a meaningful gift.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Soybeans, Roasted Bamboo Salt, Water\u003cbr\u003e\n\u003cstrong\u003eNet Weight:\u003c\/strong\u003e 120ml (4.05 fl oz)\u003cbr\u003e\n\u003cstrong\u003eStorage Method:\u003c\/strong\u003e Store in a cool, dry place, away from direct sunlight.\u003c\/p\u003e\n\n\u003cp style=\"line-height: 1.6;\"\u003e이게 바로 간장의 그랑 크뤼입니다. 기순도 진장은 최소 5년 이상의 시간을 들여 완성되는 프리미엄 전통 간장으로, 깊은 밤처럼 어둡고 깊은 색과 어떤 공장 간장도 흉내 낼 수 없는 풍미를 지닙니다. 전통식품명인 제35호 기순도 명인이 단 세 가지 원재료만으로 손수 빚습니다. 국내산 콩 100% (Non-GMO), 담양 대나무로 만든 죽염, 그리고 연 2회 수질 검사를 받는 160m 지하수. 화학첨가물도, 방부제도 없습니다.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e정성껏 차린 집밥 한 상을 더욱 깊게 만들고, 소중한 사람에게 건네는 선물로도 더없이 잘 어울리는 간장입니다.\u003c\/p\u003e\n\n\u003ch5\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e\u003cstrong\u003eWhy Jinjang Is the Pinnacle of Korean Soy Sauce\u003c\/strong\u003e\u003cbr\u003e\nIn Korean cooking, soy sauce is the soul of saltiness in the kitchen — but not all souls age the same way. Cheongjang, aged less than a year, is bright and sharp. Ganjang, aged one to three years, deepens in umami and complexity. And then there is Jinjang — the soy sauce that has survived five or more years of patient waiting, emerging as the darkest, richest, most concentrated expression of the craft. What makes Ki Soondo's Jinjang extraordinary is exactly that: the willingness to wait.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eWhile most soy sauces separate meju from liquid after just 40 to 90 days, Ki Soondo's Jinjang takes a different path entirely. The meju soaks for a full year. Then, instead of pressing, she inserts a traditional bamboo strainer directly into the jar to draw only the clearest liquid from within — no squeezing, no shortcuts. That liquid then quietly deepens in the jar for five more years. A small measure of Ssiganjang — a 400-year-old legacy soy sauce, the heirloom starter of her family's lineage — is blended in at the end, tying every new batch to centuries of flavor memory. What emerges is a soy sauce that is intensely umami-rich, less salty than its younger counterparts, with a natural, rounded sweetness that lingers on the palate.\u003c\/p\u003e\n\n\u003cp style=\"line-height: 1.6;\"\u003e\u003cstrong\u003eThree Ingredients. No Compromises\u003c\/strong\u003e\u003cbr\u003e\nGreat soy sauce doesn't need a long ingredient list — it needs the right ones. Ki Soondo sources 100% Korean-grown Non-GMO soybeans, handcrafts her own bamboo salt by packing three-year sun-dried sea salt into Damyang bamboo and firing it in a traditional family kiln, and uses clean spring water drawn from 160 meters underground, tested for purity twice a year. The meju blocks are shaped by hand, bound with organic rice straw, and fermented in a traditional loess room that regulates temperature and humidity naturally. Every jar is aged outdoors in Damyang's clean mountain air — no climate controls, no shortcuts, just the seasons doing their work.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eBeyond flavor, Jinjang is a nutritional overachiever. The long fermentation process produces naturally occurring amino acids, beneficial microorganisms, and a concentrated source of plant-based umami compounds — delivering depth of flavor and digestive benefits that a quick-brewed soy sauce simply cannot replicate.\u003c\/p\u003e\n\n\u003cp style=\"line-height: 1.6;\"\u003e\u003cstrong\u003eChef's Tip\u003c\/strong\u003e\u003cbr\u003e\nJinjang is not an everyday poured-over-rice soy sauce — think of it the way a chef thinks of aged balsamic or finishing salt: used with intention, and a little at a time. Its lower sodium content and concentrated umami make it especially well-suited for braised dishes (jorim), yakshik, and nourishing soups (boyangsik), and a single spoonful stirred into a glaze, a marinade, or even a salad dressing will outperform a tablespoon of ordinary soy sauce. Season to taste rather than by habit — and let the natural sweetness quietly do the work of sugar.\u003c\/p\u003e\n\n\u003cp style=\"line-height: 1.6;\"\u003e\u003cstrong\u003e시간이 빚은 기순도 진장\u003c\/strong\u003e\u003cbr\u003e\n한식에서 간장은 주방의 짠맛의 영혼이라 불립니다. 하지만 모든 영혼이 똑같이 나이 드는 것은 아니죠. 1년 미만 숙성된 청장이 밝고 짠맛이 강하다면, 1~3년의 간장은 감칠맛이 풍부해집니다. 그리고 진장은 5년 이상의 세월을 이겨내며 얻어진 가장 진하고 농밀한 간장의 정점입니다. 기순도 명인의 진장이 특별한 이유는 바로 그 기다림에 있습니다.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e보통의 간장은 40~90일 후 메주를 빠르게 건져내는 것과 달리, 기순도 명인의 진장은 메주를 죽염수에 꼬박 1년 동안 담가둡니다. 그리고 압착하지 않고 대나무 용수를 항아리 안에 넣어 맑은 간장만 조용히 떠냅니다. 그렇게 얻은 간장을 다시 5년 동안 숙성시키고, 마지막으로 명인 집안에 대대로 내려오는 400년 씨간장을 소량 넣어 완성합니다. 이 과정을 통해 단백질과 미네랄이 최대로 추출됩니다. 그 결과, 짠맛은 덜하고 감칠맛은 깊으며, 고급 발사믹처럼 입안을 감싸는 천연의 단맛이 일품입니다.\u003c\/p\u003e\n\n\u003cp style=\"line-height: 1.6;\"\u003e\u003cstrong\u003e적을수록 깊어지는 맛\u003c\/strong\u003e\u003cbr\u003e\n훌륭한 간장에는 긴 원재료 목록이 필요하지 않습니다. 올바른 재료 세 가지면 됩니다. 명인은 100% 국내산 Non-GMO 콩을 엄선하고, 담양산 대나무에 3년 이상 숙성된 천일염을 채워 가마에서 직접 구운 죽염을 만들며, 연 2회 수질 검사를 받는 160m 지하 맑은 샘물을 사용합니다. 메주는 손으로 빚어 유기농 볏짚으로 묶고, 온습도가 자연스럽게 조절되는 전통 황토방에서 발효시킵니다. 모든 항아리는 담양의 맑은 산 공기 아래 야외에서 숙성됩니다. 계절이 그 일을 대신합니다.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e풍미 이상으로, 진장은 영양학적으로도 남다릅니다. 긴 발효 과정을 통해 천연 아미노산과 유익한 미생물, 농축된 식물성 감칠맛 성분이 생성되어, 단순한 간장 이상의 깊이와 소화 이점을 제공합니다.\u003c\/p\u003e\n\n\u003cp style=\"line-height: 1.6;\"\u003e\u003cstrong\u003e셰프의 팁\u003c\/strong\u003e\u003cbr\u003e\n진장은 매일 밥 위에 뿌리는 간장이 아닙니다. 셰프가 숙성 발사믹이나 피니싱 솔트를 쓰듯, 깊이가 필요한 요리에 의도적으로, 그리고 조금씩 씁니다. 염도가 낮고 감칠맛이 응축되어 있어 조림, 약식, 보양식 등에 잘 어울리며 글레이즈, 양념장, 심지어 샐러드 드레싱 한 숟가락에도 일반 간장 한 큰술보다 훨씬 깊은 풍미를 냅니다. 짠맛이 덜하니 습관적으로 넣기보다 맛을 보며 조절하고, 자연스러운 단맛 덕분에 설탕은 자연스럽게 줄어듭니다.\u003c\/p\u003e\n\n\u003ch5\u003e\u003cstrong\u003eAbout\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eIn a small village called Yucheon-ri, nestled in Changpyeong-myeon, Damyang County — a place most people drive past without knowing — over 1,200 earthenware jars sit quietly 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 fermented sauces (jang) the right way.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eMaster Ki was designated Korea's Traditional Food Grandmaster No. 35 — one of the most prestigious honors in the country's culinary heritage system. Every year, in the eleventh lunar month of winter, she begins the cycle anew: selecting Korean-grown soybeans by hand, shaping them into meju blocks, binding them with organic rice straw, and hanging them to ferment in a traditional loess room. The bamboo salt she uses is made entirely in-house — three-year sea salt from the West Coast, packed into sections of Damyang bamboo and fired in a family kiln, a process that reduces mineral harshness and adds a subtle, complex character that no commercial salt can match.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eAmong her 1,200 jars is one that has never been emptied. It holds Ssiganjang — a soy sauce believed to be over 400 years old, carefully maintained and replenished with each new vintage. It is the flavor benchmark for everything that leaves her workshop, and a living connection to a culinary lineage that predates modern Korea itself.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003eMaster Ki summarizes her life's work in a single phrase: \"I cook blessings into food.\" A quiet wish for the health and longevity of whoever eats her food, and a dedication to honoring every step of a tradition passed down through generations — sealed, jar by jar, with time and care. Ki Soondo's traditional jang holds both HACCP certification and Traditional Food certification, and has earned global recognition as a benchmark of Korean fermentation — featured on CNN and praised by Michelin-starred chefs around the world.\u003c\/p\u003e\n\n\u003cp style=\"line-height: 1.6;\"\u003e전라남도 담양군 창평면 유천리 작은 시골 마을. 대부분의 사람들이 그냥 지나쳐버릴 이 조용한 곳에, 1,200여 개의 장독이 줄지어 하늘 아래 숨을 쉬고 있습니다. 이곳에서 기순도 명인은 370년을 이어온 가문의 방식 그대로, 반평생을 전통 장을 빚으며 살아왔습니다.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e기순도 명인은 우리나라 전통식품 분야 최고 권위인 전통식품명인 제35호로 지정된 장인입니다. 매년 음력 11월이 되면 명인은 국내산 콩을 직접 고르고, 손으로 메주를 빚고, 유기농 볏짚으로 묶어 황토방에 매달고, 담양산 대나무로 죽염을 굽는 것으로 그 해의 장 담그기를 시작합니다.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e1,200여 개의 장독 중에는 한 번도 비운 적 없는 항아리가 있습니다. 400년 된 씨간장입니다. 해마다 새 간장을 보태며 이어온 이 씨간장은 명인의 모든 장이 지향하는 맛의 기준이자, 현대 이전부터 이어진 한국 발효 문화의 살아있는 증거입니다.\u003c\/p\u003e\n\u003cp style=\"line-height: 1.6;\"\u003e명인은 자신이 하는 일을 이렇게 표현합니다. “복 (福)을 담아 식 (食)을 짓습니다.” 먹는 이의 건강과 장수를 바라는 마음으로, 오랜 시간과 정성을 들여 전통의 모든 과정을 끝까지 지켜가겠다는 항아리에 담아낸 장인의 다짐입니다. 기순도 전통장은 HACCP 인증과 전통식품 인증을 획득했으며, CNN 방영과 미쉐린 셰프들의 극찬을 받으며 세계적으로도 한국 전통 발효의 기준으로 인정받고 있습니다.\u003c\/p\u003e\n\n\u003cdiv style=\"margin-top: 30px; margin-bottom: 25px;\"\u003e\n  \u003cdiv style=\"position: relative; display: block; width: 90%; height: 0; margin: auto; padding: 0% 0% 56.25%; overflow: hidden;\"\u003e\n    \u003ciframe style=\"position: absolute; top: 0; bottom: 0; left: 0; width: 100%; height: 100%; border: 0;\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" title=\"Ki Soondo Legacy Video\"\u003e\u003c\/iframe\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"margin-top: 30px; margin-bottom: 0; font-size: 1em; line-height: 1.6; text-align: center;\"\u003e\n  \u003ca style=\"color: #006b54; text-decoration: underline; font-weight: bold;\" href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" target=\"_blank\"\u003e\n    [Watch the Full Feature on CNN] Explore the 400-Year Legacy of Ki Soondo \u0026gt;\n  \u003c\/a\u003e\n\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":44478171218173,"sku":"1985","price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/files\/Kisoondo-Jinjang-2.jpg?v=1760049285"},{"product_id":"kisoondo-essential-pantry-gift","title":"Kisoondo Jang Gift Set","description":"\u003ch5\u003eHighlights\u003c\/h5\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eA thoughtfully curated gift set of Master Kisoondo’s clean Korean jang essentials, quietly elevating everyday cooking for you or your loved one.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e마스터 기순도의 정직한 장만 모은, 당신과 소중한 사람의 일상을 한층 더 맛있고 건강하게 만들어 줄 선물세트를 소개합니다.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis set features:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKisoondo Strawberry Gochjuang (230g)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKisoondo Traditional Doenjang (230g)\u003c\/li\u003e\n\u003cli\u003eKisoondo Traditional Soy Sauce (250ml)\u003c\/li\u003e\n\u003cli\u003eKisoondo Bamboo Salt (140g)\u003c\/li\u003e\n\u003cli\u003eComes with Gift Box\u003cb\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch5\u003e\u003cspan style=\"color: rgb(64, 64, 64);\"\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp data-end=\"1427\" data-start=\"1219\"\u003eIn Korean cooking, \u003cstrong data-end=\"1250\" data-start=\"1238\"\u003ejang (장)\u003c\/strong\u003e—fermented pastes and sauces—is the foundation of almost every dish. Gochujang, doenjang, soy sauce, and good salt quietly anchor the meal, bringing depth, balance, and comfort.\u003c\/p\u003e\n\u003cp data-end=\"1650\" data-start=\"1429\"\u003eThe Master Kisoondo Jang Essentials Holiday Gift Box gathers four of Master Ki Soondo’s signature creations in one refined set, designed for modern, health-conscious home cooks who still care about heritage and craft.\u003c\/p\u003e\n\u003ch4 data-end=\"1679\" data-start=\"1652\"\u003eStrawberry Gochujang\u003c\/h4\u003e\n\u003cp data-end=\"2091\" data-start=\"1680\"\u003eKisoondo’s Strawberry Gochujang is made with 100% Korean ingredients and traditionally fermented for over six months. The result is a thick, rich paste that layers the deep heat of fermented red peppers with the gentle sweetness and subtle texture of Damyang strawberries. With no additives, it adds an authentic Korean flavor and a soft fruity note to grain bowls, roasted vegetables, eggs, and even marinades.\u003c\/p\u003e\n\u003ch4 data-end=\"2120\" data-start=\"2093\"\u003eTraditional Doenjang\u003c\/h4\u003e\n\u003cp data-end=\"2504\" data-start=\"2121\"\u003eThe Fermentation Master Ki Soondo’s Traditional Doenjang is made with only three ingredients: beans, bamboo salt, and water. Each batch is prepared with patience and sincerity, following methods that have been passed down for 400 years. The flavor is quietly complex—nutty, savory, and clean—perfect for doenjang jjigae, simple vegetable dips, or adding depth to soups and stews.\u003c\/p\u003e\n\u003ch4 data-end=\"2544\" data-start=\"2506\"\u003eTraditional Soy Sauce (Ganjang)\u003c\/h4\u003e\n\u003cp data-end=\"2959\" data-start=\"2545\"\u003eMaster Ki Soondo’s Traditional Soy Sauce is also crafted with just \u003cstrong data-end=\"2648\" data-start=\"2612\"\u003es\u003c\/strong\u003eoybeans, bamboo salt, and water. The soybeans come from local regions such as Muan, Goheung, and Damyang. The bamboo salt is made by burning three-year sun-dried sea salt, and the water is sourced from Walbong Mountain. Slowly fermented, this soy sauce is deeply flavored yet smooth, ideal for seasoning broths, dressings, namul, and braises.\u003c\/p\u003e\n\u003ch4 data-end=\"2989\" data-start=\"2961\"\u003eBamboo Salt (Jugyeom)\u003c\/h4\u003e\n\u003cp data-end=\"3496\" data-start=\"2990\"\u003eGrand Master Ki Soondo’s bamboo salt, crafted over four days, is the quiet secret behind her jang. Bamboo salt, or jugyeom, is made by packing sun-dried sea salt into bamboo sections and roasting them over pine firewood at high temperatures. Master Ki uses three-year-old Damyang bamboo and Yellow Sea salt, then fires them continuously in a brick-and-clay kiln for three days until only white salt “pillars” remain. Use it as a finishing salt to brighten vegetables, tofu, grilled fish, or even fruit.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e한국 요리에서 장( jang)은 늘 가장 밑바탕에 깔려 있는 존재입니다.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e고추장, 된장, 간장, 그리고 좋은 소금 한 줌이 더해지면, 단순한 밥 한 그릇도 깊이와 균형, 편안함이 느껴지는 한 끼가 되죠.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKisoondo Jang Essentials Holiday Gift Box는 이 네 가지를 모두 지키고 있는 기순도 명인의 시그니처 장과 죽염을 요즘 라이프스타일에 맞게, 하지만 전통과 장인의 손맛은 그대로 담아낸 세트입니다.  몸에 들어가는 것, 식탁에 올라오는 것에 관심을 가지는 분들께 적합한 소중한 선물이 될거에요. 전해보세요.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cb\u003eAbout\u003c\/b\u003e\u003c\/h5\u003e\n\u003cp\u003eMaster Ki Soondo, Korea’s 35th designated master of traditional foods, has spent nearly 50 years perfecting jang. Every year in November (lunar calendar), she prepares meju blocks, ferments them with roasted bamboo salt, and matures them in earthenware jars under Damyang’s open sky. Her fermentation legacy is rooted in a 400-year-old soy sauce culture, known as 'Ssiganjang', and preserved through over 1,000 jars cared for by her family in the tranquil forests of Jeollanam-do.\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 style=\"position: absolute; top: 0; bottom: 0; left: 0; width: 100%; height: 100%; border: 0;\" src=\"https:\/\/www.youtube.com\/embed\/b6Mp7zFvZiA?si=obB3UX1zXBqdX7Mk\" title=\"Title Here\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.cnn.com\/videos\/us\/2022\/04\/29\/nomad-carlton-mccoy-south-korea-jangs-origseriesfilms.cnn\" target=\"_blank\"\u003eWatch Kisoondo on CNN\u003c\/a\u003e | \u003ca href=\"https:\/\/www.cbs.com\/shows\/video\/w9CMw06K4oi9N7TmK7wX6kn5_EnyT0m6\/\" target=\"_blank\"\u003eWatch Kisoondo on CBS\u003c\/a\u003e\u003c\/p\u003e","brand":"Kisoondo","offers":[{"title":"Default Title","offer_id":46895133753597,"sku":"3471","price":95.0,"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0013\/4928\/8020\/collections\/Gochujang_4294f07a-85c5-42e8-b47e-d436324fc3f7.jpg?v=1704490347","url":"https:\/\/kimcmarket.com\/collections\/kisoondo.oembed?page=2","provider":"Kim'C Market","version":"1.0","type":"link"}