Product Highlights

• Crafted from 100% premium-grade, locally grown Korean soybeans
• Made with just two natural ingredients, soybean & salt — no MSG, preservatives, or additives
• Featured in leading Korean department stores and widely chosen as a premium food gift
• Rich, deeply savory traditional doenjang flavor
• Available in a 500 g jar

[Jook Jang Yeon] Premium Traditional Doenjang (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 Doenjang

Made with Korea-grown soybeans

Made with 96% soybeans and 4% sea salt — no MSG, no preservatives... nothing else.

Size: 500g

The soybeans are carefully washed and then gently boiled in large traditional Korean cauldrons to prepare them for fermentation.

After boiling, the soybeans are carefully mashed and formed into meju bricks, the foundation of traditional Korean fermentation.

The bricks are then left to dry under rice straw for an extended period, allowing natural fermentation to begin.

After drying under rice straw, the meju bricks are tied with straw ropes and hung in a well-ventilated area. 

During this period, they are exposed to naturally occurring microorganisms in the surrounding air. These microbes — including beneficial bacteria and molds — colonize the surface of the bricks and drive the fermentation process.

After initial fermentation, the meju is transferred to traditional Korean earthenware jars for long-term aging.

When carefully maintained in a clean environment, the resulting doenjang develops rich, layered flavors and may also offer health benefits.

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: Soybeans (96%), Sea Salt (4%)

Storage Tip: Store in refrigerator after recieving

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