Product Highlights

• Made with 100% Korean ingredients — from locally grown soybeans and red chili powder to glutinous rice and sea salt.
• Naturally fermented and aged for months in traditional onggi (earthenware jars) to develop deep, layered flavor.
• Clean, balanced taste — bold heat with natural sweetness and rich umami depth.
• Crafted in Jookjang, a secluded mountain village known for preserving generations of traditional Korean fermentation methods.
• Available in a 500 g jar

[Jook Jang Yeon] Premium Traditional Gochujang (500g)

Our Story: From a Hidden Mountain Village to Your Table

Nestled in deep mountain valleys with clean air and pure water, Jukjang has preserved traditional Korean fermentation methods for generations — aging its jang in earthenware onggi jars to develop deep, natural flavor over time.

Deep in the valleys of Korea’s Taebaek Mountains lies Jukjang (竹長) — a village shaped by history, integrity, and quiet resilience.

Using locally grown soybeans cultivated in this pristine environment, artisans produce authentic doenjang (soybean paste) and gochujang (red pepper paste) through slow, natural fermentation. 

These pastes are aged with patience, allowing complex depth, balance, and umami to develop naturally over time.

In 1999, a formal partnership was established to support Jukjang’s farming community and help sustain its agricultural traditions. What began as a local collaboration grew into a shared mission: to bring the honest flavors of this hidden mountain village beyond its borders.

Today, Jukjang stands for clean ingredients, time-honored craft, and food made with integrity — from a remote Korean valley to your table.

Jook Jang Yeon - Traditional Gochujang

Made with Korea-grown soybeans

Full Ingredients List: Gochugaru (27%), Rice Syrup (27%), Glutinous Rice Powder (25%), Malt Syrup (15%), Sea Salt (6%)

No MSG, no preservatives, no additives — made with only natural ingredients

Size: 500g

Crafted with hours of care and dedication, this traditionally fermented jang develops a depth of flavor that cannot be replicated

Gochujang begins with carefully cooked soybeans. The soybeans are boiled until soft, mashed, and shaped into blocks called meju (shown above).

These blocks are dried and naturally fermented, allowing beneficial microorganisms to develop the deep, savory foundation that gives gochujang its rich flavor.

At the same time, glutinous rice is steamed and mixed with barley malt. The natural enzymes from the malt gently break down the rice starch into sugars, creating a subtle sweetness that balances the heat of the chili.

The fermented soybean base is then blended with the sweet rice mixture, Korean red chili powder (shown above), and sea salt.

This thick red paste is placed into traditional earthenware jars called onggi.

For a year — sometimes longer — the paste slowly matures. During this time, the flavors deepen and harmonize. The heat becomes smoother, the sweetness more rounded, and the savory richness more complex.

Heart of Production — The Jookjang Villagers

For more than 10 years, since the founding of Jookjangyeon, we have worked alongside approximately 20 mothers from Jookjang village. They are farmers by trade, cultivating apples, soybeans, and red peppers throughout the growing season.

During harvest months, they devote themselves fully to their fields. From November through May, however, they return to Jookjangyeon to make jang (traditional pastes) with us. This seasonal rhythm connects the land directly to the fermentation process.

The care and sincerity these mothers bring to their work are at the core of Jookjangyeon’s flavor. Using soybeans and red peppers they have grown themselves, they craft jang with deep personal investment. 

We believe that the growth of Jookjangyeon is inseparable from the prosperity of their village. In every sense, the mothers of Jookjang are the true masters of Jookjangyeon.

Detailed Information

Ful Ingredients List: Gochugaru (27%), Rice Syrup (27%), Glutinous Rice Powder (25%), Malt Syrup (15%), Sea Salt (6%)

Storage Tip: Store in refrigerator after recieving

Customer Product Photos

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