Product Highlights

• 370 Years of Heritage – Crafted by Korea’s 35th Master of Traditional Foods, continuing 10 generations of authentic tradition.
• 100% Korean Ingredients — made only with local soybeans, bamboo-roasted sea salt, and pure underground spring water.
• Traditional Fermentation — meju blocks are hand-shaped, sun-dried, tied with rice straw, and naturally fermented in clay jars.
• Pure & Natural — absolutely no chemical additives, preservatives, or MSG.
• Strong, sharp, deep flavor - with coarse texture (bits of whole soybeans)

[Kisoondo] Traditional Doenjang

A 360-Year-Old Family Tradition

In the quiet village of Yucheon-ri, Damyang County, the Kisoondo family has been making traditional sauces for nearly 360 years, passing down methods from one generation to the next. Today, Korea’s 35th Master of Traditional Foods continues this legacy, faithfully fermenting sauces in the same way for over 45 years.

Every winter, in the 11th lunar month, meju (soybean blocks) are prepared, fermented for about a month, and then aged again in large earthenware jars with sun-dried sea salt. Each of the thousand jars is carefully tended.

At Kisoondo, the foundation comes first. This devotion to the basics is what gives our fermented foods a depth of flavor that simply cannot be imitated.

Tradition is the Heart of Korean Cuisine

There’s a saying: “You can tell the quality of a household by the taste of its sauces.” In Korean food, sauces are the foundation. Yet in today’s fast-paced world, the depth of flavor is often lost.

With Kisoondo, made by a true master of traditional fermentation, you can trust the name and taste that have been passed down for generations. Each jar revives the authentic richness and wisdom of Korean food culture.

As the master herself says: “My greatest wish is that people can continue to enjoy good, honest sauces for a long, long time.”

Kisoondo continues this legacy — always made with sincerity, always carrying with it the blessings of nourishment and tradition.

Kisoondo (기순도) is officially honored as Korea’s Traditional Food Master No. 35.

2008: Officially designated as Traditional Food Master No. 35 in the category of Jang (fermented sauces)

2009: Awarded at the International Culinary Competition by the Minister of Culture, Sports and Tourism

2015: Selected as an Excellent Cultural Product, Traditional Soy Sauce, by the National Brand

Kisoondo's Traditional Doenjang

It’s no exaggeration to say that the foundation of Korean cuisine lies in the taste of jang (fermented sauces). Unlike factory-made doenjang with added chemicals, traditional doenjang is made only with soybeans, salt, and water.

At Kisoondo, only domestically grown Korean soybeans—cultivated in the clean regions of Mu-an, Gochang, and Damyang—are used. The soybeans are steamed, shaped into meju blocks, and hung in the yard under the winter sun to naturally ferment for about a month. These sun-dried meju blocks are then placed into clay jars, sprinkled with high-quality bamboo salt from Damyang, and left to ferment in natural brine for 3 to 4 days.

The brine used here comes from clear underground spring water drawn from a depth of 150m beneath the limestone bedrock of the Cheongjeong region. Only the fully purified, transparent brine is used for fermentation. Inside the jars, the meju and the brine meet, beginning a long process of fermentation and maturation that creates layers of flavor beyond imagination.

Kisoondo’s jangdokdae (traditional jar platform) sits nestled at the foot of a small mountain, where pine pollen carried by the wind further enriches the fermentation and deepens the flavor. Through the master’s dedication, patience, and harmony with nature, this traditionally crafted doenjang takes on a special taste that is truly unique to Korean cuisine.

Available in 2 sizes

swipe right below to see

Close-up view of doenjang

POINT 01: Made with 100% Korean-grown ingredients — never imported.

• Made with 100% Korean soybeans — carefully grown in the pristine regions of Mu-an, Gochang, and Damyang.
• Pure spring water & bamboo salt — brined with mineral-rich water drawn from 150m underground and seasoned with Damyang bamboo salt.
• Slow fermentation in clay jars — meju and brine are aged in traditional jangdok (clay jars), with pine pollen from the nearby forest enhancing the flavor.
• Crafted with care & patience — the master’s dedication, time, and harmony with nature result in a rich, deep taste unique to true Korean doenjang.

Purely natural — free from MSG, preservatives, and additives

POINT 02: Only 3 Ingredients Used

• Korean Soybeans
• Bamboo Salt
• Water

With just these three ingredients, combined with time and the dedication of master artisans, this doenjang carries the deep flavor of traditions passed down from our ancestors.

POINT 03: Using Bamboo-Roasted Sea Salt from Korea's West Coast

Sea salt from Korea’s West Coast is packed into bamboo stalks and roasted at high heat in a traditional kiln, creating the bamboo-roasted salt used in our doenjang.

POINT 04: 160m Deep Underground Spring Water

We use crystal-clear water drawn from 160 meters underground to craft our doenjang.

The water undergoes quality testing twice a year, ensuring it is completely safe and pure.

POINT 05: 100% Natural — No Additives, No Preservatives, No MSG

Kisoondo’s traditional doenjang is a healthy paste made without any chemical additives or preservatives.

How Kisoondo Doenjang is Made

• Washing the Soybeans – Carefully selected Korean-grown soybeans are thoroughly washed to remove impurities.
• Boiling the Soybeans – The beans are slowly simmered until soft, bringing out their natural aroma and sweetness.
• Grinding with a Stone Mill – The cooked beans are crushed in a traditional stone mill, preserving texture and nutrients.
• Shaping into Meju Blocks – The ground beans are hand-shaped into firm blocks, the foundation of traditional doenjang.
• Drying the Blocks – These meju blocks are sun-dried, allowing natural air circulation to prepare them for fermentation.
• Tying with Rice Straw – The dried blocks are bound with rice straw, which introduces beneficial microorganisms for fermentation.
• Fermenting the Meju – Hung and aged in a warm environment, the meju undergoes deep fermentation, developing rich flavor.
• Aging in Clay Jars – The meju is placed in traditional clay jars (jangdok), combined with bamboo-roasted salt and pure spring water, then aged slowly outdoors.
• Doenjang Complete – After months of natural fermentation, the meju transforms into rich, savory doenjang — full of depth and tradition.

Detailed Information

Ful Ingredients List: Korean Soybeans (90%), Bamboo Salt (10%)

Nutritional Info: Listed below in FAQ section 

Storage Tip: Please store in refrigerator

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