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Premium Doenjang (Soybean Paste) (150g)

Premium Doenjang (Soybean Paste) (150g)

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죽장연 전통된장

Regular price $13.00 USD
Regular price Sale price $13.00 USD
Sale Sold out


  • All natural, all locally sourced Korean ingredients
  • Only Soybean, Salt and Water. Compare this with others that has many chemicals and additives. 오직 콩, 소금, 물만 넣어 발효시켰습니다. 갖가지 화학재료, 몸에 좋지 않은 시럽을 넣어 만든 제품들과는 향부터 다릅니다.
Brand & Artisan:
  • Farmers in the Valley of Jookjang-ri, Korea

Production Process:

  • 1,000 days of fermentation

No chemical additives such as preservatives, artificial colorings or synthetic seasoning. JookJangYeon is vintage jang made with nothing but Mother Nature and wisdom of time.

Weight: 1 lb

 2.25 in (W) 3 in (H)
Product delivered to you will be at least three months from expiration date unless on sale.

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.


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.

Like a good vintage wine, Jookjangyeon products are different each year. To capture the essence of natural beauty, Jookjangyeon only produces 1,000 earthen pots each year. How many vintage years have you tried?


This deep, funky doenjang (pronounced dwen-jahng) is rich and savory. Add a bit of this oddly delicious naturally fermented soybean paste to your dish, you got an instant upgrade to your flavor.


  • Jookjangyeon doenjang is salty, savory with a bit of funk (think blue cheese). Cook, mix, or dip, have fun with Jookjangyeon Doenjang to add depth and savoriness to your favorite dish.
  • Keeping the traditional technique that has been passed down for generations, it takes 1,000 days to ferment each jar of Jookjangyeon Doenjang.
  • Made with only natural ingredients, fermented soybeans, 3-year sun-dried sea salt, filtered natural bedrock water, and most importantly, time.
  • No chemical additives such as preservatives, artificial colorings, or synthetic seasoning. Only mother nature and wisdom of time in this jar.

  • 미국의 유명 요리잡지 사부어(Saveur)에서 크게 다뤘던, 천일 걸려 만드는 죽장연 된장.  자연과 세월 이외에는 아무 것도 넣지 않았습니다.  사용 중인 된장의 재료 레이블과 비교해 보세요.

    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. 

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