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[Gaeul Hyanggi] Organic Doenjang (500g)
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100% Organic Doenjang, an Editor Favorite
[Gaeul Hyanggi] Organic Doenjang (500g)
- 98% organic Korean soybeans
- Certified organic
- No MSG or preservatives
- Made once a year
In 1997, Park Ae-kyung left a stable bank job and moved with her husband to the quiet countryside of Yangpyeong. They began farming without pesticides, growing soybeans the old-fashioned way, by hand.
They didn’t plan to start a business. They simply didn’t want to waste the clean soybeans they had worked so hard to grow. So they did what Korean families had done for generations: they made jang.
In 2004, Gaeul Hyanggi Farm became the first producer in Korea to receive organic certification for jang. Today it still uses only 5 tons of organic soybeans a year. Large companies have offered contracts, but Park refuses to grow beyond what can be made carefully, by hand and in season. The farm is now certified organic in Korea, the US (USDA) and the EU, a rare achievement for traditional Korean fermented pastes.
Every winter, in the first lunar month, organic soybeans are washed, boiled in large cauldrons and mashed into meju bricks. The bricks are dried and naturally fermented on organically grown rice straw, then placed into earthenware onggi jars, where the jang slowly deepens in flavor through the summer. No machines, no accelerators, no additives. By October it’s ready, and it often sells out before the next batch begins.
Today, we offer their signature Organic Doenjang (가을향기 유기농 된장). It’s made strictly with organic-certified soybeans grown in Bonghwa, North Gyeongsang Province, and the ingredient list is refreshingly simple: 98% organic soybeans and 2% sea salt. Nothing else.
This has become a yearly staple in our home; there is always a jar in our refrigerator. What we love most are the visible chunks of soybeans in the paste, a reminder that this is real, traditionally made doenjang. You can truly taste the clean, organic depth of flavor. If choosing certified organic matters to you, you won’t need to look any further.
Daniel’s Take
Traditional artisan doenjang has a much deeper, stronger flavor than the mass-produced varieties you’ll find at grocery stores. For a pot of doenjang jjigae (3–4 servings), I recommend 1 tablespoon. If you want it stronger, add ½ tablespoon at a time. A little minced garlic and/or a small dab of gochujang rounds it out.
So what’s inside?
Full Ingredients List Organic soybeans 98% (Bonghwa), sun-dried sea salt 2% (Sinan). Both from Korea.
In the box One 500 g jar. Made by Gaeul Hyanggi Farm (가을향기) in Yangpyeong, South Korea. Korean Organic Certification #108002111.
To keep Refrigerate once it arrives, and always after opening (no preservatives). Best within 12 months of the date it was made; check the date printed on the jar.
Good to know Contains soy. Doenjang 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.
[Gaeul Hyanggi] Organic Doenjang[가을향기] 유기농 된장
Certified organic doenjang, made once a year
This doenjang is made with 100% organically grown Korean soybeans from Bonghwa, North Gyeongsang Province, and naturally fermented in traditional earthenware onggi jars. Never rushed, never industrialized.
The label lists just two ingredients: organic soybeans (98%) and sea salt (2%). No MSG, no preservatives, no additives.
Gaeul Hyanggi Farm is certified organic in Korea, the US (USDA) and the EU. Available in a 500 g jar.
A story of patience, integrity and true Korean fermentation
Gaeul Hyanggi Farm sits in the quiet countryside of Yangpyeong, east of Seoul. Its jang is still made by hand, in season, the way Korean families have made it for generations.
It started with clean soybeans
In 1997, Park Ae-kyung left a stable bank job and moved with her husband to Yangpyeong. They began farming without pesticides or herbicides, growing soybeans and rice the old-fashioned way, by hand.
They didn’t plan to start a business. They simply didn’t want to waste the clean soybeans they had worked so hard to grow. So they did what Korean families had always done: they made jang.
Korea’s first certified organic jang
What began as a small, practical act became something much larger. In 2004, Gaeul Hyanggi Farm became the first producer in Korea to receive organic certification for jang.
While industrial food production was speeding up, this farm chose to slow down.
Still small, by choice
Today, the farm still uses only 5 tons of organic soybeans a year. Demand has grown, and large food companies have offered contracts.
But Park refuses to grow beyond what can be made carefully, by hand and in season.
Made once a year, the way it always was
Every winter, in the first lunar month, organic soybeans are washed, boiled in large cauldrons and mashed into meju bricks. The bricks are dried and naturally fermented on organically grown rice straw, then placed into earthenware onggi jars.
There, through the heat of summer and the passing of time, the jang slowly deepens in flavor. No machines, no accelerators, no additives. By October it’s ready, and it often sells out before the next batch begins.
Made strictly with organic-certified soybeans
Just organic soybeans and sea salt, with clean groundwater from Yangpyeong. Size: 500 g.
Take a look at this beautiful doenjang: rich with chunks of soybeans and full of deep, natural flavor.
Certified organic in Korea, the US and the EU
Gaeul Hyanggi Farm holds Korean organic certification, plus USDA Organic and EU Organic certification, a rare achievement for traditional Korean fermented pastes.
Korean Organic Certification: #108002111
Looking 100 years ahead
While many companies focus on this quarter’s sales, Gaeul Hyanggi dreams in centuries.
Park and her late husband once shared a bold vision: to create a 100-year-aged organic jang, something future generations could inherit, and proof that Korea is the true home of fermented soybean paste.
Real jang is cultivated
In a world that moves faster every year, Gaeul Hyanggi Farm keeps choosing patience.
Because real jang isn’t manufactured. It’s cultivated, season by season, year by year.
Full Ingredients List
Organic Doenjang
Ingredient
%
Origin
Organic soybeans (유기농 콩, 백태)
98%
Bonghwa, South Korea
Sun-dried sea salt (천일염)
2%
Sinan, South Korea
Allergy: contains soy
Original label (Korean)
Real Product Photos
Straight from Korea
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