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[Mcgguroom] Traditional Gochujang (500g)
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Traditional Glutinous Rice Gochujang
[Mcgguroom] Traditional Gochujang (500g)
- 37% Korean gochugaru
- Glutinous rice base
- No MSG or preservatives
- Food Master No. 45
Today, we introduce Mcgguroom’s Traditional Gochujang (맥찹쌀고추장), an artisan gochujang made the traditional Korean way.
It’s made with Korean gochugaru (37%), Korean glutinous rice (36.5%) and meju made from Korean soybeans, sweetened only with rice syrup and seasoned with sun-dried sea salt. Many gochujangs use malt barley or wheat as the base; this one uses glutinous rice instead.
The paste is naturally fermented in traditional onggi jars, so the flavor slowly matures and deepens. It’s rich and well balanced, with a gentle heat, deep umami and only a mild sweetness. There’s no MSG and no preservatives.
It’s made by Mcgguroom in Cheongsong, near Juwangsan, under the guidance of Seong Myeong-rye, Korea’s Certified Traditional Food Master No. 45.
So what’s inside?
Full Ingredients List Gochugaru 37%, glutinous rice 36.5%, meju powder (soybeans), rice syrup, sun-dried sea salt. Gochugaru, rice and soybeans from Korea.
In the box One 500 g glass jar. Made by Mcgguroom (영농조합법인 한국맥꾸룸) in Cheongsong, South Korea.
To keep Refrigerate after opening. Best within 18 months of the production date; the best-before date is printed on the label.
Good to know Contains soy. Made without wheat or barley, but not certified 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.
[Mcgguroom] Traditional Gochujang (500g)[맥꾸룸] 맥찹쌀고추장
Traditional gochujang, made with glutinous rice
Mcgguroom’s Traditional Gochujang (맥찹쌀고추장) is an artisan gochujang made the traditional Korean way, by Traditional Food Master Seong Myeong-rye.
It’s made with Korean gochugaru (37%), Korean glutinous rice (36.5%) and Korean soybean meju, then naturally aged in old onggi jars. The result is a rich, well-balanced gochujang with deep umami and gentle heat, without excessive sweetness.
Many gochujangs use malt barley or wheat as the base. This one uses glutinous rice (찹쌀) instead, and nothing in it is made from wheat or barley. No MSG, no preservatives.
Available in a 500 g glass jar.
Crafted by Korean Food Master Seong Myeong-rye
This gochujang is made under the guidance of Seong Myeong-rye, Korea’s Certified Traditional Food Master No. 45. She is recognized by the Ministry of Agriculture, Food and Rural Affairs for her work in traditional soy fermentation.
Made at the foot of Juwangsan
Mcgguroom makes its jang in the clean air and water around Juwangsan, in Cheongsong, North Gyeongsang Province, with carefully chosen local ingredients and fermentation methods passed down through generations.
Aged in onggi jars
The jang ages in thousands of traditional earthenware onggi jars, where it can breathe and mature slowly, building the deep, layered flavor of real Korean jang.
That patience is what gives it rich depth, balanced umami and the unmistakable character of true Korean fermentation.
What makes Mac different?
A short film from Mcgguroom, with Food Master Seong Myeong-rye at her onggi jars.
Mac Glutinous Rice Gochujang
Made with Korean gochugaru, glutinous rice flour and fermented soybean powder (meju), this traditional gochujang is prepared using time-honored methods.
The paste is naturally fermented in old onggi jars, so the flavors slowly mature and develop depth. It’s rich and well balanced, with deep umami and complexity, and not overly sweet.
Five simple ingredients
Korean gochugaru 37%, Korean glutinous rice 36.5%, meju powder made from Korean soybeans, rice syrup (쌀조청) and sun-dried sea salt. Nothing else is added.
Ways to enjoy it
Use it in stews, marinades, stir-fries and bibimbap. Here are a few recipes from Mcgguroom’s own kitchen.
Spicy braised chicken · 닭볶음탕
Bibimbap sauce · 비빔장
Korean squid stir-fry · 오징어볶음
Stir-fried gochujang with beef · 소고기 볶음고추장
Seasoned soybean paste · 맛된장
Nutrition Facts
Per 100 g
Glutinous Rice Gochujang
Calories
214 kcal
Total Fat
3.3 g
Saturated Fat
0.6 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
2,300 mg
Total Carbohydrates
41 g
Total Sugars
8 g
Protein
5.61 g
Source: Product's Label
Per Serving (1 Tbsp · 20 g): Calories 43 kcal; Total Fat 0.7 g; Saturated Fat 0.1 g; Trans Fat 0 g; Cholesterol 0 mg; Sodium 460 mg; Total Carbohydrates 8.2 g; Total Sugars 1.6 g; Protein 1.1 g.
Swipe for per serving →
Original label (Korean)
Full Ingredients List
Mac Glutinous Rice Gochujang
Ingredient
%
Origin
Gochugaru, red chili powder (고춧가루)
37%
South Korea
Glutinous rice (찹쌀)
36.5%
South Korea
Meju powder, from soybeans (메주분말, 대두)
–
South Korea
Rice syrup (쌀조청)
–
Not listed
Sun-dried sea salt (천일염)
–
Not listed
Allergy: contains soy
Original label (Korean)
Real Product Photos
Straight from Korea
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