How JookJangYeon Premium Jang is made…
In the first month of Lunar New Year every year, 1,000 new jangdoks (crock for fermented soybean paste) are filled to the brim to ripen just right under our watchful eyes.
JookJangYeon only uses 100% locally grown soybeans in JookJang area.
JookJangYeon only uses Shinan sun-dried salt that has gone through 3 years of natural bittern-removal process.
Soybeans are boiled in gamasot (cauldron) with oak firewood and nothing else.
Every year, 20,000 blocks of menu are dried with natural wind in the most hygienic conditions.
JookJangYeon uses Korean traditional breathable earthenware pots made by Master Mu-Nam Lee from Cheongsong, Intangible Cultural Asset No. 25 for his craftsmanship of jangdok.
Artificial flavors, colors or preservatives are never ever added.
Doenjang [Korean traditional meju (soybean 100% domestic) 96%, Sun-dried salt (100% domestic) 4%] 50%, Barley (domestic) 30%, Menu powder (domestic) 10%, Ground red pepper seeds (domestic) 5%, Sun-dried sea-salt (domestic) 5%
Minimum six months or more
No chemical additives such as preservatives, artificial colorings or synthetic seasoning. JookJangYeon gochujang is aged for 6 months after it is produced, resulting in its characteristic smooth taste.
Best-before or Date of Minimum Durability:
Date of Minimum Durability: 2 years, Best-before Date: See product label