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[Gaeul Hyanggi] Organic Traditional Soy Sauce
100% Organic Soy Sauce
[Gaeul Hyanggi] Organic Traditional Soy Sauce
This is a traditional Korean soy sauce made the slow way—starting with organically grown Korean soybeans that are cooked, mashed, and shaped into meju (fermented soybean blocks), then left to ferment naturally with rice straw in a loess aging room. The blocks are brined with mineral-rich, sun-dried sea salt and transferred to traditional Korean earthenware jars (onggi), where they age outdoors under sun and air, sometimes for months, developing depth and nuance.
It is fully organic-certified.
In 2004, Gaeul Hyanggi Farm became the first producer in Korea to receive organic certification in the traditional jang (fermented sauce) category—a meaningful distinction in a sector long dominated by conventional production.
Unlike mass-produced soy sauces that are heat-treated for shelf stability, this one is left raw. That decision matters.
Without pasteurization, the sauce retains aromatic compounds and layered savory notes that can flatten under high heat processing.
The result is a soy sauce that’s assertively salty but clean, with a restrained sweetness and a deep, anchovy-like umami that lingers rather than spikes.
In the Korean pantry, this style aligns most closely with guk-ganjang—a soup soy sauce.
Its slightly lighter color and higher salinity make it especially useful for seasoning broths, stews, and braises without muddying their appearance. A spoonful sharpens a soybean paste stew, seasons a pot of beef radish soup, or quietly intensifies braised vegetables. It also works as a finishing salt: a few drops in place of kosher salt can add both salinity and complexity.
Because it is not pasteurized, please store in refrigerator after opening (not at room temeprature).
Ingredient list? Water, traditional meju (soybeans), and sun-dried sea salt. No sweeteners, no wheat, no caramel color, no preservatives. Just time, microbes, clay jars, and air doing the work.
Available in 300ml or 500ml glass container.
What Type of Soy Sauce Is This?
This is Traditional Joseon Soy Sauce (조선간장), also known as Guk-ganjang (국간장), or “soup soy sauce.”
This traditional soy sauce is ideal for seasoning broths, soups, and jjigae, where its clean salinity and lighter color add depth without darkening the dish.
Beyond broths and soups, it is also commonly used to season Korean vegetable side dishes (namul), such as spinach muchim (시금치무침) and soybean sprout muchim (콩나물무침).
This is in contrast to brewed soy sauce (Jin Ganjang, 진간장). Jin Ganjang is typically used in Korean cooking for stir-fries, braised dishes, and meat marinades.
Product Highlights
- Traditional Korean soy sauce - made from 100% organically grown Korean soybeans and mineral-rich sun-dried sea salt.
- Naturally fermented and aged in traditional Korean earthenware jars (onggi) under open skies.
- Raw, never heat-treated — preserving its deep, clean umami and natural complexity.
- Organic Certified - Available in 300 & 500ml
[Gaeul Hyanggi] Organic Traditional Korean Soy Sauce
Gaeul Hyanggi Farm: A Story of Patience, Integrity, and True Korean Fermentation
In 1997, Park Ae-kyung left a stable bank job and moved with her husband to the quiet countryside of Yangpyeong. They began organic farming without pesticides or herbicides, growing soybeans and rice the old-fashioned way — by hand.
They didn’t plan to start a business.
They simply didn’t want to waste the clean soybeans they had worked so hard to grow. So they did what Korean families had done for generations — they made jang.
What began as a small act of practicality became something much larger.
In 2004, Gaeul Hyanggi Farm became the first producer in Korea to receive organic certification in the jang category.
While industrial food production was accelerating, this farm chose to slow down.
Today, they still use only 5 tons of organic soybeans per year.
Demand has grown. Large food companies have offered contracts.
But... Park refuses to expand beyond what can be made carefully, by hand, and in season.
Made Once a Year — The Way It Always Was
Every winter (in the first lunar month), organic soybeans are washed, boiled in large cauldrons, and mashed into meju bricks. The bricks are dried and naturally fermented, then placed into traditional earthenware onggi jars.
There, through the heat of summer and the passing of time, the jang slowly deepens in flavor.
No machines. No accelerators. No additives.
Only organic soybeans, water, and sea salt.
[Gaeul Hyanggi] Organic Traditional Soy Sauce
Made with 100% organically grown Korean soybeans and mineral-rich sun-dried sea salt (from Taean).
Contains no wheat
Certified Organic
Korean Organic Certification: #108002111
Size: 300ml
Size: 500ml
Looking 100 Years Ahead
While many companies focus on this quarter’s sales, Gaeulhyanggi dreams in centuries.
Park and her late husband once shared a bold vision: to create a 100-year-aged organic jang, something that future generations could inherit — proof that Korea is the true home of fermented soybean paste.
In a world that moves faster each year, Gaeulhyanggi Farm continues to choose patience.
Because real jang is not manufactured.
Because real jang is not manufactured.It is cultivated — season by season, year by year.
Detailed Information
Ful Ingredients List: Purified Water (58%), Organic Soybeans (32%), Sea-Salt (10%)
Storage Tip: Store in refrigerator after recieving
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