JJY Premium Gochujang 1kg

$42.99

Gochoojang is made from chili pepper, sweet rice, malt, and malt syrup and it is also fermented for 6 to 12 months in crocks.
Highly active enzymes break down starch of sweet rice and protein, which promote the digestion.
Capsaisin, the substance that gives spicy flavor, is said to burn body fats.
Gochoojang is spicy yet sweet, and it has unique texture.
We use Domestic chilly pepper, Sweet rice, malt, malt syrup, naturally sun-dried salt as material.

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Ingredients:
Red pepper powder(Korean 100%) 34%, Cheongyang pepper(Korean 100%) 6%, Sweet rice(Korean) 25%, Rice grain syrup(Korean) 10%, Sun-dried salt(Korean) 6%

Fermentation:
Minimum six months or more

Nutritional Contents:
No chemical additives such as preservatives, artificial colorings or synthetic seasoning. JookJangYeon gochujang is aged for 6 months after it is produced, resulting in its characteristic smooth taste.

Best-before or Date of Minimum Durability:
Date of Minimum Durability: 2 years, Best-before Date: See product label

PRODUCT

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JOOKJANGYEON PREMIUM GOCHUJANG

JookJangYeon gochujang is best known for its spicy yet palate-cleansing zesty taste. Unlike other traditional gochujang, JookJangYeon gochujang is made without meju powder, using only barley malt and rice grain syrup to enhance sweet rice saccharifying action for fermentation.
The absence of meju powder in JookJangYeon gochujang has freed it of soupy taste and peculiar scent characteristic of meju, resulting in a sweet and spicy gochujang that complements bibimbap or jjigae very well and that can be enjoyed even by those unfamiliar with gochujang.
Especially, JookJangYeon gochujang has pronounced spicy flavor unique to fermented gochujang due to its high content of red pepper powder and cheongyang pepper compared to other traditional gochujang. Use of rice grain syrup in place of sugar has given it subtle sweetness, which helps to enhance the savory taste of gochujang by taming the spiciness of cheongyang pepper.
JookJangYeon gochujang is ideal as a sauce for bibimbap or bibimguksu (spicy noodles) and can help to eliminate any impure and unpleasant taste, such as fishy or burnt taste.

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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.

PROUD PARTNERS

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 2.2 lbs
Dimensions 4 x 4 x 5 in
Size

1kg, 500g

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