Description :
This soy sauce is made from a rare indigenous blue soybean (Pureun Doksaki Kong), which has been traditionally used for jang-making in Seogwipo, Jeju, but is now facing extinction. The meju (fermented soybean block) is crafted using this heirloom variety, combined with Jeju’s mineral-rich bedrock water and Shinan’s sun-dried sea salt, which has been naturally aged for over three years to remove bitterness. The fermentation takes place in a facility built with Jeju’s volcanic scoria, and the soy sauce is aged for approximately two years in traditional Jeju earthenware pots.
This product holds historical significance as the first korean entry in the Slow Food Ark of Taste, a global initiative recognizing traditional and culturally significant foods.
Ingredients : Soybeans (Korea), Salt (Korea), Water
More information :
Korean Jang (Soy Sauce, Doenjang, Gochujang)
Korea's climate is well-suited for soybean fermentation, making jang (Korean fermented soybean pastes and sauces) a unique product of complex fermentation involving three types of microorganisms: mold, bacteria, and yeast. Compared to raw soybeans, jang is more nutritious and easier to digest due to the microbial activity that occurs during fermentation.
Soybeans are rich in genistein, a compound known for its anti-cancer properties, and isoflavones, which help prevent osteoporosis in, aging women. They also contain linolenic acid and vascular dissolution enzymes, which contribute to cardiovascular health, and choline, which is beneficial for preventing dementia.
Trypsin inhibitors in soybeans can support diabetes management.
In particular, vitamin B12, which is abundant in jang, aids in preventing anemia and supports brain health. Additionally, arginine and other amino acids, vitamins, and minerals present in fermented soy products help improve liver function, making them beneficial for those suffering from chronic fatigue.
Recently, cases of atopic dermatitis (eczema) have become more common among children, and incorporating jang into their diet from an early age, such as through baby food, may be beneficial.
Scientific research has confirmed the various health benefits of jang, including doenjang’s (fermented soybean paste) ability to improve blood circulation and its anti-tumor properties, as well as gochujang’s (fermented red chili paste) role in weight management and its anti-cancer effects.
In 2024, Korea’s traditional jang-making culture was inscribed on UNESCO’s Intangible Cultural Heritage list. Koreans commonly season and cook their food using gochujang, soy sauce, and doenjang. A classic example of a jang-based dish is doenjang-jjigae (soybean paste stew), a staple of Korean cuisine and a beloved soul food of Koreans.