[Gaeul Hyanggi] Organic Doenjang (500g)
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100% Organic Doenjang, Editor Favorite!
[Gaeul Hyanggi]Â Organic Doenjang
Gaeul Hyanggi Farm â 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 farming without pesticides, growing soybeans the old-fashioned way â by hand.
They didnât plan to start a business. They simply didnât want to waste the clean soybeans they had worked so hard to grow.
So they did what Korean families had done for generations â they made jang.
What began as a small act of practicality became something much larger. In 2004, Gaeulhyanggi 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 companies have offered contracts. But Park refuses to expand beyond what can be made carefully, by hand, and in season.
What began as a small countryside operation is now officially certified organic not only in Korea, but also in the United States (USDA) and the European Union â a rare achievement for traditional Korean fermented sauces.
Gaeul Hyanggi Farm holds:Â
- Korean Organic Certification
- USDA Organic Certification
- EU Organic Certification.
Made Once a Year â 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.
Even the rice straw used in fermentation is organically grown.
By October, the jang is ready â and often sells out before the next batch begins.
Today, we introduce their signature product... Organic Doenjang (500g)
This doenjang is made strictly with organic-certified soybeans, grown locally in Korea (Bonghwa, Gyeongbuk Province). The entire ingredient list is refreshingly simple: 98% organic soybeans and 2% sea salt. Nothing else.
Editorâs Note: This has become a yearly staple in our home â there is always a jar in our refrigerator. What we love most are the visible chunks of soybeans in the paste, a reminder that this is real, traditionally made doenjang. You can truly taste the clean, organic depth of flavor.
If choosing certified organic is important to you, you wonât need to look any further.
Available in 500g jar.
Additional Note: Doenjang is a naturally fermented product. During international shipping, changes in air pressure may cause some paste or built-up gases to leak slightly from the jar. Please rest assured that this does not affect the safety or quality of the product. Refunds or exchanges will not be offered for this reason.
100% Organic Doenjang, Editor Favorite!
[Gaeul Hyanggi]Â Organic Doenjang
Gaeul Hyanggi Farm â 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 farming without pesticides, growing soybeans the old-fashioned way â by hand.
They didnât plan to start a business. They simply didnât want to waste the clean soybeans they had worked so hard to grow.
So they did what Korean families had done for generations â they made jang.
What began as a small act of practicality became something much larger. In 2004, Gaeulhyanggi 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 companies have offered contracts. But Park refuses to expand beyond what can be made carefully, by hand, and in season.
What began as a small countryside operation is now officially certified organic not only in Korea, but also in the United States (USDA) and the European Union â a rare achievement for traditional Korean fermented sauces.
Gaeul Hyanggi Farm holds:Â
- Korean Organic Certification
- USDA Organic Certification
- EU Organic Certification.
Made Once a Year â 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.
Even the rice straw used in fermentation is organically grown.
By October, the jang is ready â and often sells out before the next batch begins.
Today, we introduce their signature product... Organic Doenjang (500g)
This doenjang is made strictly with organic-certified soybeans, grown locally in Korea (Bonghwa, Gyeongbuk Province). The entire ingredient list is refreshingly simple: 98% organic soybeans and 2% sea salt. Nothing else.
Editorâs Note: This has become a yearly staple in our home â there is always a jar in our refrigerator. What we love most are the visible chunks of soybeans in the paste, a reminder that this is real, traditionally made doenjang. You can truly taste the clean, organic depth of flavor.
If choosing certified organic is important to you, you wonât need to look any further.
Available in 500g jar.
Additional Note: Doenjang is a naturally fermented product. During international shipping, changes in air pressure may cause some paste or built-up gases to leak slightly from the jar. Please rest assured that this does not affect the safety or quality of the product. Refunds or exchanges will not be offered for this reason.
Description
100% Organic Doenjang, Editor Favorite!
[Gaeul Hyanggi]Â Organic Doenjang
Gaeul Hyanggi Farm â 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 farming without pesticides, growing soybeans the old-fashioned way â by hand.
They didnât plan to start a business. They simply didnât want to waste the clean soybeans they had worked so hard to grow.
So they did what Korean families had done for generations â they made jang.
What began as a small act of practicality became something much larger. In 2004, Gaeulhyanggi 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 companies have offered contracts. But Park refuses to expand beyond what can be made carefully, by hand, and in season.
What began as a small countryside operation is now officially certified organic not only in Korea, but also in the United States (USDA) and the European Union â a rare achievement for traditional Korean fermented sauces.
Gaeul Hyanggi Farm holds:Â
- Korean Organic Certification
- USDA Organic Certification
- EU Organic Certification.
Made Once a Year â 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.
Even the rice straw used in fermentation is organically grown.
By October, the jang is ready â and often sells out before the next batch begins.
Today, we introduce their signature product... Organic Doenjang (500g)
This doenjang is made strictly with organic-certified soybeans, grown locally in Korea (Bonghwa, Gyeongbuk Province). The entire ingredient list is refreshingly simple: 98% organic soybeans and 2% sea salt. Nothing else.
Editorâs Note: This has become a yearly staple in our home â there is always a jar in our refrigerator. What we love most are the visible chunks of soybeans in the paste, a reminder that this is real, traditionally made doenjang. You can truly taste the clean, organic depth of flavor.
If choosing certified organic is important to you, you wonât need to look any further.
Available in 500g jar.
Additional Note: Doenjang is a naturally fermented product. During international shipping, changes in air pressure may cause some paste or built-up gases to leak slightly from the jar. Please rest assured that this does not affect the safety or quality of the product. Refunds or exchanges will not be offered for this reason.
