Highlights

Doenjang is fermented soybean paste that offers complex umami to any dish and is popularly used in many Korean dishes.

3 ingredients: fermented soybeans, 3 year sun dried sea salt, filtered natural bedrock water. And time!

Watch Jookjangyeon on CNN

• 1000 day fermentation
• No added preservatives
• Gluten Free

Storage notes:

There may be times you see white mold on the product. This is safe and a natural occurrence since there are no added preservatives! To remove the mold you can open the jar and leave it under sunlight, afterwards you can thinly remove the areas of *doenjang* that had white spots on it and continue eating the jar as normal. This is a natural occurrence and is not harmful. 

Because it is a fermented product it can continue to rise and overflow. The lid is intentionally popped to allow breathing space for this — it is still safe to eat. 

Product delivered to you will be at least three months from expiration date unless on sale.

Description

Maintaining the traditional technique passed down for generations, Jookjangyeon allows each jar of doenjang (pronounced dwen-jahng) to ferment for 1000 days before jarring. It has a concentration of savory umami flavor and can be cooked, mixed, dipped, or paired with any of your favorite dishes!

There are no added preservatives and made only with three ingredients. 

Fermentation process:

Fermentation is a dance between time and care, taking more than 1000 days to deliver the products to your kitchen. 

The soybeans are grown for 200 days, harvested, and then made into maeju (메주, fermented soybean block). The block is allowed to dry for 50 days and then fermented for another 20. After fermentation, the maeju is mixed with other ingredients and then rested for a second fermentation for another 60 days. Afterwards, the mixture is aged for an additional 2 years - allowing for deep rich flavor development. 

Like great wine, Jookjangyeon products vary from year to year to create different vintages. Jookjangyeon only produces 1000 earthen pots a year, focusing on essences of the terroir and natural environment. 

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. 

To see how we use doenjang, check out our recipe video below where we make clam doenjang vongole pasta!

About

Jookjangyeon is located in Jookjang-ri which sits in a valley on the eastern seaside of Korea. Because of its location in the valley, the terroir is perfect to make products such as doenjang and gochujang. 

All the ingredients used are sourced from local farmers in the area and then brought together to ferment in traditional earthenware pots. The farmers harvest in the warm seasons and then create their fermented products in the colder winter days. The farmers help oversee the entire process from beginning to end, allowing for care and quality to be at the forefront of all Jookjangeyon products!

Meet our producers below: