Jook Jang Yeon USA
Jukjang In the valley…Made by the good people of Sangsa-ri. Morbia Nothing but the Mother Nature and wisdom of time. Thousand days’ toil, adhering to the most traditional method. Masterwork of nature, jeontongjang above jeontongjang, Jook Jang Yeon.
Acquired taste…the more you tried, the more you will love it.
Nothing but only time and natural ingredients for the perfect fermentation.
Explore JJY’s vintage jang products!
1005 local soybeans lovingly grown and harvested by the residents of Jookjang-myeon Sangsa-ri, a remote village blessed with pristine natural environment and where out-of-towners are really spotted, are boiled carefully in 16 gamasots (cauldron) with oak firewood.
Menu blocks made with boiled and crushed local soybeans are then dried by natural wind for over a month, followed by another month of natural fermentation process in a hwangtoh (loess-brick) room covered in rice straw blanket.
Yet another two months of waiting is required before these menu blocks become thoroughly ready to be born as ‘Jang’ on a specially selected auspicious day in the first month of lunar New Year. Carefully filtered natural bedrock water pumped from 200 meters under, Shinan sun-dried salt that has gone through 3 years of natural bittern-removal process, Sangsa-ri’s naturally blessed environment and the honest jang-making method of its residents all work together to create the premium hang ‘JookJangYeon.’
Our ‘Jang’ is ripen slowly yet surely in Korean traditional breathable earthenware pots made by Master Mu-Nam Lee from Cheongsong, Intangible Culture Asset No. 25 for his craftsmanship of jangdok. Every year from early winter till early spring, JookJangYeon’s jangdokdae (platform or place to keep jangdoks) misses not a single ray of sunlight from dawn till dusk for over 3,000 jangdoks for premium vintage hang ‘JookJangYeon’, waiting for the day to meet the world.
Nothing but Mother Nature and wisdom of time.
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THE DIFFERENCE IN UNIQUE AND PREMIUM PROCESS -VINTAGE
“We adopted wine aging process in creating premium “vintage” fermented bean paste that requires nothing but fine key ingredients that is aged in “Hangari” (Earth Crock) that provides perfect aging process in unpolluted environment. The entire aging process for each year’s harvest is documented and characterized for its distinctive vintage.
- 1115 Broadway New York, NY 10010
- + 1 212-979-0604
- Monday - Friday: 9:00 AM - 5:00 PM