Awarded 5 stars by Gyeonsanbukdo Province
[Mcgguroom] Mac Doenjang
Gyeonsanbukdo Province awarded Mac Doenjang with a perfect score of 5/5 stars!
Mac Doenjang has a very distinct taste - much different to regular Doenjang. It tastes extra-rich (pungent), saltier than normal and slightly bitter. This combination of strong flavors - when cooked - translates into a deep-tasting Doenjang Jjigae. So what's their secret?
Typically, after 4 months of fermentation, soy sauce will form from the mashed soybean mixture (meju). Normally, the fermentation finishes here and the meju is processed into Doenjang paste. However, Mcgguroom takes it one step further. They add a layer of fresh meju to the fermented meju and let the two age together for another 12 months. That's a total fermentation period of 16 months!
Furthermore, Mac is not a large food company. They're an artisanal brand based in Gyeonsangbukdo province. The owner takes pride in her collection of 4000+ Hangari pots (picture below), in which they ferment Korean pastes the traditional way.
Note: Mac Doenjang is made with only two ingredients: Soybeans (96%) and Sea Salt (4%).
A product like this is where I realize how different doenjang can be from the average commerically prepared products, and also the variation that fermentation can produce. Smells amazing, tastes great, a great purchase overall.
Hey Daniel,this doenjang paste is really good.I was just wondering; sometime ago I stumbled over a video where you introduced this paste and how to measure it, as the flavour is richer than normal doenjang pastes. I can't see to find it. Can you help me?thanks a lot!cheers
- Naturally fermented in Hanggari Pots for 16 months!
- Made with only 2 ingredients - no additives or preservatives either
- Available in two sizes: 500 and 250g
- Perfect for a deep-tasting doenjang-jjigae
Full Ingredients List
- Meju/Soybeans (96%), Sea Salt (4%)
- Expiration period: 1 year 6 months
- Before opening, store in a cool, dry area
- After opening, keep in refrigerator
What to Make
- Doenjang Jjigae (Soybean Stew)
- Ssamjang (Dip for Lettuce Wraps)
- Other Korean Soups & Stews
About the Brand
- Mcgguroom is an artisanal brand that has been operating since
1989. They're famous for making Korean pastes the
traditional way. Their products are sold in department stores.
What is Doenjang?
Doenjang is Korea's version of miso paste - but bolder and much more pungent! It's made by mashing boiled soybeans and turning them into meju bricks (shown left). These bricks are then fermented with salt for many months. Doenjang has that funky scent of fermented foods, which transforms to deep, umami flavor when cooked. It's used to make one of Korea's most iconic soups, Doenjang Jjigae.
"Whats the Secret to Mcgguroom's deep-tasting Doenjang?
After 4 months of fermentation, we add another layer of fresh meju.
Then ferment for another 12 months - for a total of 16 months!"
No it does not. It only has two ingredients - soybean and sea salt.
A: No, it is not an ingredient.
Yes, completely normal. It will turn slightly darker in color as it sits in the refrigerator. It's safe to eat!
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About The Brand
Established in 1989, Mcgguroom is an artisanal brand from Gyeongsanbukdo Province. This company prides itself in making Korean pastes the traditional way via its collection of 4000+ Hangari pots. It's regarded as premium-quality and sold in Korean department stores.