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[Kisoondo] Traditional Gochujang Paste
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100% Natural Ingredients, Traditional Taste
[Kisoondo] Traditional Gochujang
- 100% Korean ingredients
- Bamboo salt
- No MSG or preservatives
- Aged 6 months in jars
Today, we introduce one of our best-selling, artisan-made gochujang: Kisoondo’s Traditional Gochujang (기순도 전통고추장).
Unlike factory-made gochujang, it’s made only with natural ingredients: glutinous rice, Korean chili powder, meju powder, roasted bamboo salt, soy sauce and barley malt, all from Korea.
In spring, the barley is harvested and malted. In summer, soybeans and glutinous rice are fermented and turned into meju powder. In winter, everything comes together with the chili powder, and the paste rests and ferments in large Korean hangari pots (breathing earthenware jars) for 6 months.
It has a deep, piquant heat with a slightly earthy sweetness. There are no preservatives, additives, refined sugar or MSG. If you want to try an all-natural traditional gochujang, this is it.
Since 1972, Kisoondo has made premium traditional Korean pastes and soy sauces. It’s run by Master Ki Soon Do, the family’s current matriarch, who follows a recipe and traditions passed down for about 360 years. Her operation now fills over 1,000 large hangari pots each season, and she has been named a Korean Food Grand Master (Traditional Food Master No. 35) by Korea’s Ministry of Agriculture, Food and Rural Affairs.
So what’s inside?
Full Ingredients List Glutinous rice 35%, chili powder 25%, meju powder (soybeans) 20%, bamboo salt 10%, soy sauce (soybeans, bamboo salt) 5%, barley malt 5%. All from Korea.
In the box One 320 g or 500 g glass jar, depending on the size you choose. Made by Kisoondo (농업회사법인 ㈜고려전통식품) in Damyang, South Korea.
To keep Refrigerate once it arrives, and always after opening. Best before the date printed on the jar.
Good to know Contains soy. Made with barley malt, so it isn’t gluten-free. Gochujang 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.
[Kisoondo] Traditional Gochujang Paste[기순도] 전통고추장
Traditional gochujang from a Korean Food Master
Kisoondo’s Traditional Gochujang is made by Master Ki Soon Do, Korea’s Traditional Food Master No. 35, carrying on 10 generations of family tradition.
Unlike factory-made gochujang, it’s made only with natural Korean ingredients: glutinous rice, chili powder, meju powder, bamboo salt, soy sauce and barley malt. No MSG, no preservatives, no artificial additives.
It ferments slowly in over 1,200 earthenware jars, which gives it a deep, piquant heat with a gentle, earthy sweetness.
Available in 320 g and 500 g glass jars.
A 360-year-old family tradition
In the quiet village of Yucheon-ri in Damyang County, the Kisoondo family has made traditional jang for nearly 360 years, passing the methods down from one generation to the next. Today Master Ki, Korea’s Traditional Food Master No. 35, carries on the legacy and has been fermenting jang the same way for over 45 years.
Every winter, in the 11th lunar month, the meju (soybean blocks) are made, fermented for about a month, then aged again in large earthenware jars with sun-dried sea salt. Each of the thousand jars is tended by hand.
At Kisoondo, the basics come first. That devotion is what gives the jang a depth of flavor that simply can’t be imitated.
Tradition is the heart of Korean cuisine
There’s a Korean saying: “You can tell the quality of a household by the taste of its jang.” Sauces are the foundation of Korean food, yet in today’s fast-paced world that depth of flavor is often lost.
Made by a true master of traditional fermentation, every jar of Kisoondo gochujang brings back the richness of Korean food culture, passed down for generations.
“My greatest wish is that people can keep enjoying good, honest jang for a long, long time.” — Master Ki Soon Do
Korea’s Traditional Food Master No. 35
Ki Soon Do (기순도) is officially honored by the Korean Ministry of Agriculture, Food and Rural Affairs as Traditional Food Master No. 35.
In 2008 she was designated a Traditional Food Master for jang (fermented sauces). In 2009 she received an award from the Minister of Culture, Sports and Tourism at the International Culinary Competition, and in 2015 her traditional soy sauce was selected as an Excellent Cultural Product.
Sweet, spicy and savory in balance
Gochujang is at the heart of Korean cooking, and no table is complete without it. To be truly delicious, it has to strike a delicate balance of sweet, spicy and savory.
Kisoondo’s gochujang goes through a long, natural fermentation that builds a rich, deep, layered taste that sets it apart.
What makes it different
It’s made with 100% Korean-grown chili peppers, soybeans and rice, natural bamboo salt from Damyang, sun-dried sea salt from Korea’s west coast, and pure spring water drawn from 160 m underground in Cheongjeong. No MSG, artificial additives or preservatives.
The gochujang meju is made in the 7th lunar month, and the paste ferments naturally in over 1,200 earthenware jars. Production is kept small to protect the taste, and every jar ships straight from the master’s workshop.
It’s certified as a Quality Product of Jeollanam-do Province and officially recognized as a Traditional Korean Food.
How Kisoondo gochujang is made
Glutinous rice is steamed until soft and fragrant, then blended with soy sauce and meju powder. Korean chili powder goes in for color and heat, and grain syrup adds a gentle, natural sweetness.
The mixture then rests outdoors in over 1,200 traditional earthenware jars, where sun, wind and time turn it into bold, rich gochujang.
320 g glass jar
500 g glass jar
Available in 2 sizes
Choose a 320 g or a 500 g glass jar.
Meet Grand Master Ki Soon Do
A short Arirang TV feature on Master Ki and her family’s jang (English version).
Making gochujang with the master
A clip from Kisoondo: Master Ki and her daughter-in-law making sticky-rice gochujang together, by hand.
Nutrition Facts
Per 100 g
Traditional Gochujang
Calories
207 kcal
Total Fat
1.6 g
Saturated Fat
0.23 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
2,450 mg
Total Carbohydrates
44 g
Total Sugars
19 g
Protein
4 g
Source: Product's Label
Per Serving (1 Tbsp · 20 g): Calories 41 kcal; Total Fat 0.3 g; Saturated Fat 0 g; Trans Fat 0 g; Cholesterol 0 mg; Sodium 490 mg; Total Carbohydrates 8.8 g; Total Sugars 3.8 g; Protein 0.8 g.
Swipe for per serving →
Full Ingredients List
Kisoondo Traditional Gochujang
Ingredient
%
Origin
Glutinous rice (찹쌀)
35%
South Korea
Chili powder (고춧가루)
25%
South Korea
Meju powder, from soybeans (메줏가루, 대두)
20%
South Korea
Bamboo salt (죽염)
10%
South Korea
Soy sauce: soybeans, bamboo salt (간장: 대두, 죽염)
5%
South Korea
Barley malt (엿기름, 겉보리)
5%
South Korea
Allergy: contains soy. Made with barley malt, so it isn’t gluten-free.
Original label (Korean)
Real Product Photos
Straight from Korea
Why shop with Gochujar?
Flat $5 Shipping to US
Just $5 to ship your order from Korea, or free when you order 2 or more items. No surprises at checkout.
Based Locally in Korea
We live here and buy from local makers in small batches, so it's always the latest batch.
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Refunds & returns
Something wrong? We'll fix it.
Damaged on Arrival
Email us within 10 days of delivery with photos, and we’ll refund you in full or send a replacement.
Wrong or Missing Item
Tell us within 10 days of delivery and we’ll send a replacement at no cost.
Lost in Transit
No tracking update for 3 weeks? We’ll trace it and refund you in full if it’s lost.
We can't take change-of-mind returns, since shipping back to Korea often costs more than the item. Approved refunds reach your original payment method within 5 business days. See our Refund Policy for details.
That’s it, folks!
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