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[Master Kim Ku Won] Traditional Doenjang (500g)
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Made with Premium Paju Soybeans
[Master Kim Ku Won] Traditional Doenjang (500g)
- Since 1938
- Paju Jangdan soybeans
- 3 natural ingredients
- No MSG or preservatives
This artisan doenjang comes from the family of Master Kim Ku Won, whose tofu-making tradition dates back to 1938. Over four generations, the Kim Ku Won workshop has built its name on careful ingredient selection, traditional methods and patience, and the same values go into its fermented soybean paste.
Today, we offer Master Kim Ku Won’s Traditional Doenjang (김구원선생 국산콩으로 만든 전통 된장). It’s made with Jangdan soybeans (장단콩) grown in Paju, a region known for its clean natural environment and some of the finest soybeans in Korea for tofu and fermented soybean foods.
The paste is naturally fermented with no additives, so the pure flavor of the soybeans and sea salt develops slowly over time. It ages in traditional onggi earthenware jars, where natural airflow and the changing seasons help the fermentation deepen.
The result is a richly savory paste with the warm, nutty depth Koreans call 구수한 맛 (gusuhan-mat), a deep, comforting umami that defines good doenjang. Use it for doenjang jjigae (soybean paste stew), ssamjang, marinades, and to add depth to soups and vegetable dishes.
The workshop is best known for its tofu, which was the challenge ingredient in the tofu episode of Netflix’s Korean cooking show Culinary Class Wars (Season 1), where chefs went head to head with Kim Ku Won tofu. The same soybeans and traditional methods go into this doenjang.
So what’s inside?
Full Ingredients List Traditional meju 90% (soybeans 78%, barley 22%), sun-dried sea salt. All from Korea.
In the box One 500 g glass jar. Made for Kim Ku Won (김구원선생) by 농업회사법인 ㈜이삭뜰 in Namyangju, South Korea.
To keep Refrigerate (0–10°C) once it arrives, and always after opening. Best before the date printed on the jar.
Good to know Contains soy. The meju is made with barley, so it isn’t gluten-free. Doenjang 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.
[Master Kim Ku Won] Traditional Doenjang
Artisan doenjang from a tofu family since 1938
Master Kim Ku Won’s family has made tofu the traditional Korean way since 1938. Four generations later, they bring the same care to this doenjang.
It’s made with prized Jangdan soybeans from Paju and just three natural ingredients: soybeans, barley and sun-dried sea salt. No MSG, preservatives, additives or food coloring.
Naturally fermented and aged in onggi jars, it has the warm, nutty depth Koreans call 구수한 맛 (gusuhan-mat). Available in a 500 g jar.
What makes Jangdan soybeans special?
This doenjang is made with Jangdan soybeans (장단콩), grown locally in Paju, Korea.
They’re among the most prized soybeans in Korea, known for their deep flavor and outstanding nutritional value.
In the early 20th century, Jangdan soybeans were singled out as the finest in Korea and used in dishes for the king and the royal court.
Every soybean is non-GMO and grown in Korea.
Slowly aged in onggi jars
The paste is naturally fermented with nothing added, so the flavor of the soybeans and sea salt develops slowly over time.
It ages in traditional onggi earthenware jars, where natural airflow and the changing seasons help the fermentation deepen.
The result is rich and savory, with a warm, nutty umami. Use it for doenjang jjigae (soybean paste stew), ssamjang, marinades, soups and vegetable dishes.
About the brand
The Kim Ku Won family workshop traces its roots back to 1938, when Master Kim Ku Won began making tofu using traditional Korean methods.
Four generations of soybean craft
For nearly a century, the family has carried the craft across four generations, building a reputation for exceptional soybeans and careful production.
The idea hasn’t changed: start with great soybeans, then give them time.
Korean soybeans you can trace
The workshop’s tofu is made with high-quality Korean soybeans, sourced through partnerships with the Gyeonggi Agricultural Research & Extension Services and the Gyeonggi Bean Research Association for consistent quality and traceability.
Featured on Netflix’s Culinary Class Wars
The brand gained even more recognition when its tofu was the challenge ingredient in the tofu episode of Netflix’s hit Korean cooking show Culinary Class Wars (Season 1).
The same soybeans and traditional methods go into this doenjang.
Full Ingredients List
Traditional Doenjang
Ingredient
%
Origin
Traditional meju (한식메주): soybeans (대두) 78%, barley (보리) 22%
90%
South Korea
Sun-dried sea salt (천일염)
10%
South Korea
Allergy: contains soy
Original label (Korean)
Original nutrition label (Korean)
Straight from Korea
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