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JJY Hooni’s Ssamjang

$13.99 $11.20

Made by Michelin star chef Hooni Kim, the owner chef of Danji and Hanjan in NYC.
Hooni's ssamjang is made with JookJangYeon doenjang, gochujang and cheonnggukjang, and distinguishes itself from other conventional ssamjangs on the market by using only the highest quality ingredients and nut products with JookJangYeon premium jangs, Hooni's Ssamjang exudes subtle and complex flavor that pairs well with any dish.

JookJangYeon is Korean Traditional Artisan Fermented soy paste, Doenjang. Not only the good ingredient but the process of making, fermenting, and aging is well managed for the highest quality.
Now Jookjnagyeon is loved by the world famous chefs like Hooni Kim in New York and Pierre Sang Boyer in Paris.

WHOLESALE OPPORTUNITY

 

 

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Ingredients:
JookJangYeon doenjang 30.87%, JookJangYeon cheonggukjang 20.15%, JookJangYeon gochujang 14.22%, apple juice, sugar, sesame oil, soybean oil, garlic, ginger, dried leek, sorbic acid potassium (food preservatives)
Nutritional Contents:
No chemical additives such as preservatives, artificial colorings or synthetic seasoning. JookJangYeon is vintage jang made with nothing but Mother Nature and wisdom of time.

PRODUCT

HOONI’S SSAMJANG

Hooni’s Ssamjang is made with JookJangYeon doenjang, gochujang and cheonnggukjang by owner-chef Hooni Kim of Danji, the first Korean cuisine restaurant to be awarded a Michelin star rating, and Hanjan, which ranked fifth of the New York Time’s 10 Best Restaurants in NYC.
Distinguishing itself from other conventional ssamjlngs on the market by using only the highest quality ingredients and nut products with JookJangYeon premium hangs, Hooni’s Ssamjang exudes subtle and complex flavor that pairs well with any dish.

First Korean Cuisine chef to be awarded a star rating from ‘Michelin Guide’
Master Chef Korea judge, Chef Hooni Kim.

HOONI KIM

– B.S. in Biology, University of California Berkeley
– Changed career from medical school student to chef
– Chef/owner of ‘DANJI,’ Korean restaurant in New York City
– Chef/owner of ‘HANJAN,’ Korean restaurant in New York City
– The first to receive ‘Michelin guide’ star rating as a Korean cuisine chef
– Selected as one of top 10 restaurants in New York by New York Times
– Participates as a judge in Master Chef Korea Season 3 at Olive TV

“DANJI” First Michelin Guide Star Rated Korean Restaurant
“HANJAN” 5th place of 2013 The New York Times Recommended Ten Restaurants in New York City

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“For food enthusiasts, one bite of food that truly delights your tongue robs you of your tongue.
All you can do is just grinning broadly.
That’s how I was when I first tasted JookJangYeon doenjang fresh out of jangdok
(crock for fermented soybean pastes).
I just smiled, beaming with delight.
I finally found authentic doenjang I had been so anxiously looking for.”

April 2012 Chef Hooni Kim visited JookJangYeon.Signed exclusive supply contract of with DANJI, HANJAN
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“Many customers make a remark that they leave my restaurant with lasting memory of distinctive smell and taste.
I believe it is owing to jeontongjang’s intense flavor.
The main reason for my yearly visit to Korea is to check upon the aging process of jeontongjang
I order from ‘JookJangYeon,’ company producing Korean traditional fermented soy products
in Pohang, Geongsanbuk-do, Korea."

Excerpts from Interview with the Munhwa Ilbo on May 2nd, 2014
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HOW JOOKJANGYEON PREMIUM JANG IS MADE…

– In the first month of lunar year every year, 1,000 new jangdoks (crock for fermented soybean pastes) are filled to the brim to ripen just right under our watchful eyes.

– JookJangYeon only uses 100% locally grown soybeans in JookJang area.

– JookJangYeononly uses Shinan sun-dried salt that has gone through 3 years of natural bittern-removal process.

– Soybeans are boiled in gamasot (cauldron) with oak firewood and nothing else.

– Every year, 20,000 blacks of menu are dried with natural wind in the most hygienic conditions.

– JookJangYeon uses Korean traditional breathable earthenware pots made by master Mu-Nam Lee from Cheongsong, Intangible Cultural Asset No. 25 for hist craftsmanship of jangdok.

– Artificial flavors, colors or preservatives are never ever added.

ABOUT JOOKJANGYEON

HONEST JANG MADE BY GOOD PEOPLE

1005 local soybeans lovingly grown and harvested by the residents of Jookjang-myeon Sangsa-ri, a remote village blessed with pristine natural environment and where out-of-towners are really spotted, are boiled carefully in 16 gamasots (cauldron) with oak firewood.

Menu blocks made with boiled and crushed local soybeans are then dried by natural wind for over a month, followed by another month of natural fermentation process in a hwangtoh (loess-brick) room covered in rice straw blanket.

Yet another two months of waiting is required before these menu blocks become thoroughly ready to be born as ‘Jang’ on a specially selected auspicious day in the first month of lunar New Year. Carefully filtered natural bedrock water pumped from 200 meters under, Shinan sun-dried salt that has gone through 3 years of natural bittern-removal process, Sangsa-ri’s naturally blessed environment and the honest jang-making method of its residents all work together to create the premium hang ‘JookJangYeon.’

Our ‘Jang’ is ripen slowly yet surely in Korean traditional breathable earthenware pots made by Master Mu-Nam Lee from Cheongsong, Intangible Culture Asset No. 25 for his craftsmanship of jangdok. Every year from early winter till early spring, JookJangYeon’s jangdokdae (platform or place to keep jangdoks) misses not a single ray of sunlight from dawn till dusk for over 3,000 jangdoks for premium vintage hang ‘JookJangYeon’, waiting for the day to meet the world.

Nothing but Mother Nature and wisdom of time.

THE DIFFERENCE IN UNIQUE AND PREMIUM PROCESS -VINTAGE

“We adopted wine aging process in creating premium “vintage” fermented bean paste that requires nothing but fine key ingredients that is aged in “Hangari” (Earth Crock) that provides perfect aging process in unpolluted environment. The entire aging process for each year’s harvest is documented and characterized for its distinctive vintage.

CHEF’S RECIPES

Chef Hyejin Jung’s “JookJangYeon Doenjang Marinated Mackerel with Creamed Tofu

Chef Min Jung’s “JookJangYeon Doenjang-Marinated Grilled Boston Butt”

Chef Steve Joo’s “JookJangYeon Jang Sauce & Cucumber Shrimp Canape”

Chef Hooni Kim’s “JookJangYeon Doenjang Deopbap”

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Additional information

Weight 0.55 lbs
Dimensions 2.5 x 2.5 x 3 in

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