Highlights

Add this deep, funky soybean paste to immediately upgrade the flavor of your favorite dish.

Ingredients: All natural, all locally sourced Korean ingredients. Only Soybean, Salt and Water. 

Net Weight: 1.10 lbs

Allergy warning:

Serving Size: 1 tbsp (10g)

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.

About

Jookjangyeon, Korea's most recognized Gochujang artisan, 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 as it receives sun from sunrise to sunset.

Meet our producers:

Why so special? Love of mother nature and wisdom of time...

Description

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, and you've got an instant upgrade to your flavor.

Gluten-free.

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 the wisdom of time are 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.