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[Kisoondo] Traditional Doenjang
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100% Naturally Grown, Non-GMO Soybeans
[Kisoondo] Traditional Doenjang
Today, we introduce one of our best-selling, artisan-made Doenjang!
This is Kisoondo's Traditional Doenjang.
The paste is made with only two ingredients!
The first is Soybeans (100% Korea-grown, non-GMO).
Each November, premium-grade soybeans are turned into meju blocks.
The process begins by soaking the soybeans in natural bedrock water (extracted from 150m underground). When the soybeans turn soft, they're mashed and molded into brick-form.
The bricks are carefully placed into large, Korean Hangari pots (breathing earthenware pots used for traditional Korean fermentation).
Then, the second ingredient - roasted bamboo salt - is added to the pots.
(Compared to regular sea salt, roasted bamboo salt contains higher levels of iron, potassium and calcium.)
Typically, the standard fermentation process for factory-made doenjang is at least 6 weeks.
However, Kisoondo takes a long fermentation process of at least one year!
This produces a strong, sharp deep flavor and coarse texture - with bits of whole beans).
Important, this Doenjang contains no preservatives, additives, refined sugar or MSG. It's also fat-free and cholesterol-free.
If you want to try an all-natural traditional Doenjang, this is it!
Available in 320g and 500g jars
__
Since 1972, Kisoondo has been making premium traditional Korean pastes and soy sauces.
Kisoondo is owned and operated by Master Ki Soon Do.
Master Ki, the current matriarch of the family, has been making these pastes the same traditional way for years, following the secret recipe and traditions passed down for over 360 years.
Her operations now yields over 1000+ large Hanggari pots each season.
Master Ki has received distinction as a Korean Food Grand Master by the Korean Ministry of Agriculture, Food and Rural Affairs.
100% Naturally Grown, Non-GMO Soybeans
[Kisoondo] Traditional Doenjang
Today, we introduce one of our best-selling, artisan-made Doenjang!
This is Kisoondo's Traditional Doenjang.
The paste is made with only two ingredients!
The first is Soybeans (100% Korea-grown, non-GMO).
Each November, premium-grade soybeans are turned into meju blocks.
The process begins by soaking the soybeans in natural bedrock water (extracted from 150m underground). When the soybeans turn soft, they're mashed and molded into brick-form.
The bricks are carefully placed into large, Korean Hangari pots (breathing earthenware pots used for traditional Korean fermentation).
Then, the second ingredient - roasted bamboo salt - is added to the pots.
(Compared to regular sea salt, roasted bamboo salt contains higher levels of iron, potassium and calcium.)
Typically, the standard fermentation process for factory-made doenjang is at least 6 weeks.
However, Kisoondo takes a long fermentation process of at least one year!
This produces a strong, sharp deep flavor and coarse texture - with bits of whole beans).
Important, this Doenjang contains no preservatives, additives, refined sugar or MSG. It's also fat-free and cholesterol-free.
If you want to try an all-natural traditional Doenjang, this is it!
Available in 320g and 500g jars
__
Since 1972, Kisoondo has been making premium traditional Korean pastes and soy sauces.
Kisoondo is owned and operated by Master Ki Soon Do.
Master Ki, the current matriarch of the family, has been making these pastes the same traditional way for years, following the secret recipe and traditions passed down for over 360 years.
Her operations now yields over 1000+ large Hanggari pots each season.
Master Ki has received distinction as a Korean Food Grand Master by the Korean Ministry of Agriculture, Food and Rural Affairs.
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From $16.20
Original: $53.99
-70%[Kisoondo] Traditional Doenjang—
$53.99
$16.20Description
100% Naturally Grown, Non-GMO Soybeans
[Kisoondo] Traditional Doenjang
Today, we introduce one of our best-selling, artisan-made Doenjang!
This is Kisoondo's Traditional Doenjang.
The paste is made with only two ingredients!
The first is Soybeans (100% Korea-grown, non-GMO).
Each November, premium-grade soybeans are turned into meju blocks.
The process begins by soaking the soybeans in natural bedrock water (extracted from 150m underground). When the soybeans turn soft, they're mashed and molded into brick-form.
The bricks are carefully placed into large, Korean Hangari pots (breathing earthenware pots used for traditional Korean fermentation).
Then, the second ingredient - roasted bamboo salt - is added to the pots.
(Compared to regular sea salt, roasted bamboo salt contains higher levels of iron, potassium and calcium.)
Typically, the standard fermentation process for factory-made doenjang is at least 6 weeks.
However, Kisoondo takes a long fermentation process of at least one year!
This produces a strong, sharp deep flavor and coarse texture - with bits of whole beans).
Important, this Doenjang contains no preservatives, additives, refined sugar or MSG. It's also fat-free and cholesterol-free.
If you want to try an all-natural traditional Doenjang, this is it!
Available in 320g and 500g jars
__
Since 1972, Kisoondo has been making premium traditional Korean pastes and soy sauces.
Kisoondo is owned and operated by Master Ki Soon Do.
Master Ki, the current matriarch of the family, has been making these pastes the same traditional way for years, following the secret recipe and traditions passed down for over 360 years.
Her operations now yields over 1000+ large Hanggari pots each season.
Master Ki has received distinction as a Korean Food Grand Master by the Korean Ministry of Agriculture, Food and Rural Affairs.
