[Kisoondo] Traditional Gochujang Paste
![[Kisoondo] Traditional Gochujang](https://cdn.shopify.com/s/files/1/2995/2038/files/Gochujang-HeroImage-33b_2048x2048.jpg?v=1664843873)
100% Natural Ingredients, Traditional Taste
[Kisoondo] Traditional Gochujang
Today, we introduce one of our best-selling, artisan-made Gochujang!
This is Kisoondo's Traditional Gochujang.
Unlike factory-made gochujang, this paste is made with only natural ingredients:
Full Ingredients List: Glutinous Rice (35%), Gochugaru (25%), Meju Powder (20%), Roasted Bamboo Salt (10%), Soy Sauce (5%), Malt Barley (5%)
In Spring, malt barley is harvested and malted. In Summer, soybean and glutinous rice are fermented and turned into meju powder. In Winter, all of the ingredients are brought together, and mixed with gochugaru.
The gochujang is then left to rest and ferment in large Korean Hanggari pots for 6 months.
The dedication to each ingredient is Kisoondo's secret to making one of Korea's best gochujang!
This gochujang has a deep, piquant spice with a slightly-earthy sweetness.
It contains no preservatives, additives, refined sugar or MSG.
If you want to try an all-natural, traditional Gochujang, this is it!
Available in 3 sizes: 230g, 320g & 500g
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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 in the category of Jang (fermented sauces) by the Korean Ministry of Agriculture, Food and Rural Affairs.
100% Natural Ingredients, Traditional Taste
[Kisoondo] Traditional Gochujang
Today, we introduce one of our best-selling, artisan-made Gochujang!
This is Kisoondo's Traditional Gochujang.
Unlike factory-made gochujang, this paste is made with only natural ingredients:
Full Ingredients List: Glutinous Rice (35%), Gochugaru (25%), Meju Powder (20%), Roasted Bamboo Salt (10%), Soy Sauce (5%), Malt Barley (5%)
In Spring, malt barley is harvested and malted. In Summer, soybean and glutinous rice are fermented and turned into meju powder. In Winter, all of the ingredients are brought together, and mixed with gochugaru.
The gochujang is then left to rest and ferment in large Korean Hanggari pots for 6 months.
The dedication to each ingredient is Kisoondo's secret to making one of Korea's best gochujang!
This gochujang has a deep, piquant spice with a slightly-earthy sweetness.
It contains no preservatives, additives, refined sugar or MSG.
If you want to try an all-natural, traditional Gochujang, this is it!
Available in 3 sizes: 230g, 320g & 500g
__
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 in the category of Jang (fermented sauces) by the Korean Ministry of Agriculture, Food and Rural Affairs.
Original: $35.99
-70%$35.99
$10.80Description
100% Natural Ingredients, Traditional Taste
[Kisoondo] Traditional Gochujang
Today, we introduce one of our best-selling, artisan-made Gochujang!
This is Kisoondo's Traditional Gochujang.
Unlike factory-made gochujang, this paste is made with only natural ingredients:
Full Ingredients List: Glutinous Rice (35%), Gochugaru (25%), Meju Powder (20%), Roasted Bamboo Salt (10%), Soy Sauce (5%), Malt Barley (5%)
In Spring, malt barley is harvested and malted. In Summer, soybean and glutinous rice are fermented and turned into meju powder. In Winter, all of the ingredients are brought together, and mixed with gochugaru.
The gochujang is then left to rest and ferment in large Korean Hanggari pots for 6 months.
The dedication to each ingredient is Kisoondo's secret to making one of Korea's best gochujang!
This gochujang has a deep, piquant spice with a slightly-earthy sweetness.
It contains no preservatives, additives, refined sugar or MSG.
If you want to try an all-natural, traditional Gochujang, this is it!
Available in 3 sizes: 230g, 320g & 500g
__
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 in the category of Jang (fermented sauces) by the Korean Ministry of Agriculture, Food and Rural Affairs.
