Product Highlights

• 370 Years of Heritage – Crafted by Korea’s 35th Master of Traditional Foods, continuing 10 generations of authentic tradition.
• Pure & Natural – Made with 100% Korean chili peppers, soybeans, and rice — free from MSG, preservatives, or artificial additives.
• Slow Fermented – Naturally matured in over 1,200 traditional earthenware jars for deep, rich, and layered flavor.
• Premium Ingredients – Uses bamboo salt from Damyang, sea salt from Korea’s west coast, and pure underground spring water
• Versatile Flavor – Perfect for kimchi, soups, stews, marinades, BBQ, and everyday Korean home cooking

[Kisoondo] Traditional Gochujang

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 Gochujang

Gochujang is at the heart of Korean cuisine — no table is complete without it. To be considered truly delicious, gochujang must strike a delicate balance of sweet, spicy, and savory flavors. Kisoondo’s masterfully crafted gochujang undergoes a long natural fermentation, developing a rich, deep, and layered taste that sets it apart.

Made with wholesome, natural ingredients from Korea:

• Bamboo salt (from Damyang, Korea)
• Sea salt sun-dried (from the western coast of Korea)
• Pure underground water - from 160m deep (from Cheongjeong, Korea)
• Locally grown soybeans, rice, and red chili powder (from Korea)

Purely natural — free from MSG, preservatives, and additives

Available in 3 sizes

swipe right below to see

Close-up view of gochujang

1. Ingredients & Purity

• 100% Korean-grown chili peppers, soybeans, and rice
• Fermented with natural bamboo salt from Damyang and sea salt from Korea’s west coast
• Made using pure underground spring water from Cheongjeong (160m deep)
• Absolutely no MSG, artificial additives, or preservatives

2. Production & Fermentation

• Traditional method: prepared with barley malt (meju) in July and fermented naturally in over 1,200 earthenware jars
• Limited production to maintain authentic taste and quality
• Carefully crafted and shipped directly from the Master’s workshop

3. Usage

• Use in Korean soups, stews, marinades, meat, and vegetable dishes
• Elevates everyday cooking with deep, balanced flavor

4. Official Certifications

• Certified as a Quality Product of Jeollanam-do Province
• Officially recognized as a Traditional Korean Food

How Kisoondo Gochujang is Made

• Steaming the Rice – Soft, fragrant glutinous rice is steamed to create the base.
• Blending with Soy & Meju – The rice is mixed with soy sauce and meju powder for depth.
• Washing & Mixing – The ingredients are gently blended into a smooth foundation.
• Adding Chili Powder – Korean chili flakes bring vibrant color and spice.
• Sweetening with Grain Syrup – Natural syrup balances the flavors with a subtle sweetness.
• Fermenting in Earthenware Jars – The mixture rests outdoors in over 1,200 traditional jars.
• Maturing Naturally – With sun, wind, and time, the paste deepens into bold, rich gochujang.
• Gochujang is ready!

Detailed Information

Ful Ingredients List: Glutinous Rice (35%), Gochugaru (25%), Meju Powder (20%), Roasted Bamboo Salt (10%), Soy Sauce (5%), Malt Barley (5%)

Nutritional Info: Listed below in FAQ section 

Storage Tip: Please store in refrigerator

Customer Product Photos

Why Shop with Gochujar?