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[Kosrak] Organic Korean Doenjang
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3-Year-Aged, Organic Doenjang
[Kosrak] Organic Korean Doenjang
Today, we offer an organic doenjang aged three full years.
That extra time in the jar means richer, more concentrated umami and a deeper fermented aroma — the kind of doenjang Korean chefs seek out, and restaurants dab in to bring out that "deep country flavor."
One tablespoon transforms an anchovy-kelp broth into a doenjang jjigae worth savoring.
Best of all, it's made with certified organic soybeans — a true organic doenjang paste, through and through.
Just two ingredients: Organic Korean Soybeans (90%), Korean Sea Salt (10%).
Two ingredients. No MSG. No preservatives. No sweeteners.
Available in 500g or 950g jars.
Editor Note: If the doenjang jjigae tastes slighly bitter, add-in a small dab of gochujang (or a milder store-bought doenjang) to round out the bitterness.
About the Brand
Founded in 2009, Kosrak is devoted to preserving Korean fermentation traditions while upholding the highest standards of organic agriculture. Every sauce and paste they make — soy sauce, doenjang, gochujang — uses exclusively certified organic Korean ingredients, fermented the traditional way.
Their commitment doesn't stop at the factory door. Kosrak runs its own Korean restaurants, cooking daily with the same sauces they sell. Serving their own products to real customers every day keeps their recipes honest and their standards authentic.
Today, Kosrak tends over 5,000 traditional onggi (jangdok) fermentation jars, aging each batch with generations-old techniques — craftsmanship, patience, and organic ingredients you can taste in every spoonful.
[Kosrak] Organic Korean Doenjang
Certified organic doenjang, aged for three years
Made with just two ingredients: organic Korean soybeans and sun-dried sea salt.
Every batch ferments slowly in traditional Korean jangdok jars for three full years. That time turns two simple ingredients into a deep, umami-rich doenjang with a clean, authentic finish.
No MSG, no preservatives, no sweeteners. Available in 500 g and 950 g jars.
Naturally fermented in meju blocks
Organic Korea-grown soybeans are washed, boiled and mashed into blocks called meju, which are left to dry and ferment naturally over several months.
During this slow fermentation, naturally occurring microorganisms break the soybeans’ proteins and starches down into amino acids and other flavor compounds. That’s where the rich umami of traditional Korean jang comes from.
Good meju, made from nothing but soybeans and sea salt, is the key to a deeply flavorful paste with no additives or preservatives.
Aged three years in breathing jangdok jars
This doenjang ferments for three years in jangdok, traditional Korean earthenware jars.
The clay breathes, letting air and moisture pass gently in and out. That gives beneficial microorganisms ideal conditions to slowly ferment and mature the paste, building a deeper umami and a smooth, rounded finish that quick industrial fermentation can’t match.
A spoonful makes all the difference
Three years in the jar means richer, more concentrated umami and a deeper fermented aroma. It’s the kind of doenjang Korean chefs seek out for that deep, country-style flavor.
One tablespoon turns an anchovy-kelp broth into a doenjang jjigae worth savoring, just like grandma used to make.
Certified organic
Made with certified organic Korean soybeans and Korean sun-dried sea salt. No preservatives, additives or artificial coloring.
About the brand: Kosrak (고스락)
Kosrak (고스락) comes from a Korean word meaning “the finest” or “the very best.” The name reflects the brand’s belief that steady dedication and constant effort make the very best traditional Korean fermented foods.
Fermented foods are the foundation of Korean cuisine and part of every Korean table. Since its founding in 2009, Kosrak has made them the traditional way.
Searching Korea for breathing jars
To keep these time-honored methods alive, Kosrak traveled across Korea in search of traditional breathing earthenware jars and the skilled artisans who make them.
More than 5,000 fermentation jars
Today Kosrak tends more than 5,000 traditional fermentation jars in a 30,000-pyeong (about 99,000 m²) jar garden, surrounded by clean pine forest.
Organic ingredients, without compromise
Kosrak believes good food starts with good ingredients. That’s why its key ingredients, from soybeans to Korean chili pepper, rice and onions, are certified organic.
Cooked with every day
Kosrak also runs an on-site Korean restaurant, where its own fermented sauces and pastes go into everyday cooking.
Cooking with them daily gives the team a deep understanding of their flavor and consistency, and keeps quality in check from the jar to the table.
Full Ingredients List
Kosrak Organic Doenjang
Ingredient
%
Origin
Organic soybeans (유기농 대두)
90%
South Korea
Sun-dried sea salt (천일염)
10%
South Korea
Allergy: contains soy
Original label (Korean)
Real Product Photos
Straight from Korea
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