Made by a Korean Grandmaster

[Kisoondo] Traditional Gochujang

Kisoondo Traditional Gochujang is the embodiment of tradition. 

This gochujang is produced by an artisan from Jeollanam-do named Ki Soon Do. She has spent the last 46 years making traditional Korean pastes. In fact, she comes from a family that has been producing Korean pastes for the last 360 years! That's nearly 5 generations of artisans passing down their accumulated knowledge. In 2008, the Korean government officially recognized Ki Soon Do as a Grandmaster of Korean foods. 

Now let's talk about this gochujang. To bring out the best taste, Ki Soon Do carefully prepares each ingredient in different seasons. During the spring, barley is harvested and turned into malt syrup. In the summer, soybean and glutinous rice are fermented to make meju powder. Then in the winter, sun-dried Taeyang peppers are ground and mixed with a few other ingredients, before fermenting in large Hanggari pots for 6 months. This dedication - to each ingredient - is her secret to making one of Korea's best gochujang! It has an incredibly deep, piquant flavor with a slight earthy sweetness. 

If you're curious to taste real traditional gochujang, this is it!