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[Master Kim Ku Won] Traditional Gochujang (500g)
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Made with Premium Paju Soybeans
[Master Kim Ku Won] Traditional Gochujang (500g)
- Since 1938
- Jangdan soybean meju
- Korean gochugaru
- No MSG or preservatives
This artisan gochujang comes from the family of Master Kim Ku Won, whose tofu-making tradition dates back to 1938. Four generations later, the workshop brings the same care for soybeans to its gochujang.
Today, we offer Master Kim Ku Won’s Traditional Gochujang (김구원선생 국산콩으로 만든 전통 고추장). It starts with traditional meju made from Jangdan soybeans (장단콩), among the most prized soybeans in Korea for their deep flavor, blended with Korean gochugaru, rice syrup, sun-dried sea salt and barley, then naturally fermented.
The result is a clean, well-balanced gochujang without excessive saltiness, with a deep, layered umami and a refined, lingering heat. It packs much more flavor than the cheaper, mass-produced gochujang you see on the shelves at Korean markets.
Use it for bibimbap, stews and stir-fries, or to make spicy pork bulgogi (jeyuk-bokkeum).
The workshop is best known for its tofu, which was the challenge ingredient in the tofu episode of Netflix’s Korean cooking show Culinary Class Wars (Season 1), where chefs went head to head with Kim Ku Won tofu. The same soybeans and traditional methods go into this gochujang.
So what’s inside?
Full Ingredients List Allulose, rice syrup, gochugaru 12.7%, traditional meju (soybeans), sun-dried sea salt, barley. Rice syrup, gochugaru, soybeans and salt are from Korea.
In the box One 500 g glass jar. Made for Kim Ku Won (김구원선생) by 농업회사법인 ㈜이삭뜰 in Namyangju, South Korea.
To keep Refrigerate (0–10°C) once it arrives, and always after opening. Best before the date printed on the jar.
Good to know Contains soy. It’s made with barley, so it isn’t gluten-free. Gochujang is naturally fermented, so it keeps releasing a little gas inside the jar. We vacuum-seal every jar before it ships to prevent leaks, but changes in air pressure during the flight can still push out a little gas or paste. It’s still safe to eat, and a small leak isn’t grounds for a refund or exchange.
Product Highlights
- Crafted using fermented meju and premium Jangdan soybeans for deep, authentic umami
- Bold, well-balanced flavor—spicy gochugaru heat with earthy and savory depth
- Naturally fermented to enhance depth, balance, and umami complexity
- Available in 500g jar
[Master Kim Ku Won] Traditional Gochujang
Authentic Korean Gochujang — Deep, Spicy & Naturally Rich
This gochujang begins with a base layer of fermented meju, made from premium Jangdan soybeans.
The fermented powder is then blended with spicy gochugaru flakes and barley powder to create its core flavor—spicy, earthy, and savory.
Made with 100% non-GMO, Korea-grown soybeans
Full Ingredient List: Korean Meju [Soybeans], Gochugaru 12.7%, Sea Salt (Korea), Barley, Soybean Powder, Allulose, Glutinous Rice
Fermentation: Naturally aged in traditional onggi jars
Use it to make spicy pork bulgogi (jeyuk-bokkeum)
About the Brand
The Kim Ku Won family workshop traces its roots back to 1938, when Master Kim Ku Won began crafting tofu using traditional Korean methods. For nearly a century, the family has continued this craft across four generations, building a reputation for exceptional soybean quality and meticulous production.
Their tofu is made using high-quality Korean soybeans, carefully sourced through partnerships with the Gyeonggi Agricultural Research & Extension Services and the Gyeonggi Bean Research Association, ensuring consistent quality and traceability.
The brand gained even more recognition when its tofu was featured as the challenge ingredient in the “Tofu Challenge” episode of Netflix’s viral Korean culinary series, Culinary Class War (Season 1).
Full Ingredients List: Korean Meju [Soybeans], Gochugaru 12.7%, Sea Salt (Korea), Barley, Soybean Powder, Allulose, Glutinous Rice
Size: 500g jar
Storage: Store in refrigerator
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