Highlights

Black soybean paste (Black Doenjang) is fermented black soybean paste that offers complex umami to any dish and is popularly used in many Korean dishes. The black soybeans, Seoritae, is made with 100% soybeans and rich in nutrients.

Ingredients: 96% black beans (Seoritae), sun dried sea salt, filtered natural bedrock water, and time.

- 1000 day fermentation
- No added preservatives
- Gluten Free

Weight: 1.10 lbs
Dimensions: 4 in (D) 3.5 in (H)

Storage Method: 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).

*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.

블랙 된장이라 서리가 내린 후 추수하였다 하여 서리태란 이름 지어진 검은콩으로 띄운 메주로 담은 된장입니다. 100% 서리태콩 만으로 만들어 맛이 좋고, 영양이 풍부합니다.
원료: 서리태 한국산 96% 천일염 한국산 4%
보관방법: 직사광선을 피하고 서늘한 곳에 보관하며 개봉 후에는 냉장 보관을 권합니다.

Description

Introducing Jukjangyeon’s premium black label, black soybean paste. Black soybean paste is manufactured using traditional methods using Jukjangyeon's know-how.

Black soybean paste has a dark color, almost black.  As is typical with traditional fermentation facilities, the older it gets, the more intense the taste, aroma, and color become, giving it a deep flavor and aroma like well-ripened cheese.

Instead of producing it conveniently with a gas fire and dryer, it was made by baking it in a cast iron cauldron and hanging it with straw under the eaves.  Important fermentation takes place in the red clay room.  Kim’s Market confidently recommends this traditional soybean paste, which is already top-notch simply because of its sincerity.

How to use

• Try mixing black soybean paste with perilla oil or olive oil to create a moist and flavorful black soybean paste with steamed cabbage or Ssam vegetables.
• The sauce, which is a mixture of black soybean paste, vinegar, and your favorite fresh herbs, has a refreshing taste even though it is a soybean paste-based sauce, so it is perfect when eating a salad for dieting.
• If you use it as a seasoning instead of salt when making barbecue or stir-fry dishes, you can remove the unpleasant smell of meat and seafood and make it taste more spicy.

죽장연의 프리미엄 블랙라벨, 블랙된장을 소개합니다. 블랙 된장이란 건강을 돌보기 위해 필수적인 음식인 서리태를 이용하여 담근 장으로, 시판하는 서리태 된장 중 가장 높은 서리태 함유량을 자랑하며, 죽장연의 노하우를 이용한 전통 방식으로 제조 되었어요. 기존 된장의 장점에, 서리태에 함유된 안토시아닌, 이소플라본 단백질과 레시틴, 비타민 B1등 비만과 노화 예방의 장점을 더하였지요.

블랙된장은 서리태의 특성으로 인해 검정색에 가까운 짙은 색을 띄고 있으며 입자가 살아 있어요. 수분감이 적어 질감이 생소하게 느껴질 수 있으나 안심하고 드셔도 됩니다.

전통 발효장 답게 오래될수록 맛과 향, 빛깔이 더욱 진해지고 잘 숙성된 치즈와 같은 깊은 맛과 향을 냅니다.

가스불과 건조기로 편하게 생산하는 대신 무쇠가마솥으로 한참 굽고 처마밑에 짚으로 매달아 만들었습니다. 중요한 발효는 황토방에서 합니다. 정성 하나만으로도 이미 일류인 전통 된장을 김씨마켓이 자신있게 추천합니다.

활용법

• 블랙된장에 들기름이나 올리브유를 섞어 촉촉하게 풍미를 살린 블랙된장을 찐 양배추나 쌈채소와 곁들여보세요.
• 블랙된장에 비니거와 좋아하는 생 허브 등을 섞은 소스는 된장베이스 소스임에도 상큼한 맛을 내므로 다이어트를 위해 샐러드를 먹을 떄도 안성맞춤이지요.
• 바베쿠나 볶음요리를 할 때 소금 대신 밑 간으로 활용하면 고기와 해산물의 잡내를 잡아주면서 더욱 깉은 맛을 낼수 있어요.

About

Jookjangyeon is located in Jookjang-ri, situated in a valley on the eastern seaside of Korea. The valley is perfect for a doenjang and gochujang farm. It receives warmth of the sun from sunrise to sunset. 

Every ingredient is from nature; soybeans, sun-dried sea salt, even the earthen pot for fermentation. All ingredients are sourced directly from the local farms in the area. And these farmers are the makers of Jookjangyeon. They farm during the warm seasons, then come to make doenjang and gochujang during the winter season. Using the produce they raised, these farmers put their love and care from the very beginning to the end.

Meet our producers:

Why so special? Beauty of 1,000

Fermentation is the art of time and care. It takes 1,000 days to deliver this special sauce to your kitchen. At Jookjangyeon, farmers grow the soybeans for 200 days. After the harvest, maeju (메주, fermented soybean block) is dried for 50 days, then fermented 20 days. This fermented maeju is mixed with other ingredients for another 60 days of fermentation, and 2 years of final aging to reveal its rich flavor.

Even the salt used for Jookjangyeon products is a special sun-dried sea salt that has gone through 3 years of natural bittern-removal process. This purifying process removes bitterness from the natural salt.