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Homemade Rich Soy Sauce

Product Detail Information

Homemade Rich Soy Sauce



│ Description │

  • Type: Traditional Korean Soy Sauce
  • Origin: Yeong-am, Jeollanam-do, Korea
  • Ingredients: Meju (made with 100% domestic Soybeans), Sea Salt (100% from ShinAn, Jeollanam-do)
  • Product varieties: Traditional Homemade Rich Jeonghee Soy Sauce, Traditional Homemade Rich Fresh Soy Sauce, Traditional Homemade Rich Enzyme Soy Sauce


│ Traditional Homemade Rich Jeonghee Soy Sauce │
Made with the Meju of Jangtae soybeans originating in Jeollanam- do, this traditional soy sauce has been aged for more than 2 years with fresh air, warm sunlight and cool breezes.



│ Traditional Homemade Rich Soy Sauce Fresh │
Again, made with the Jangtae Soybeans of Jeollanam- do, this fresh Soy Sauce, aged less than one year, was produced from first stage fermented well-made Meju. Instead of boiling, which is the normal next step, it was directly re-fermented with plenty of sunlight and cool breezes of Yeong-am.



│ Traditional Homemade Rich Soy Sauce Enzyme│
This Enzyme Soy Sauce was made with specially fermented Enzyme liquor and medicinal herbs added during the second stage fermentation. The full-flavor of this Soy Sauce helps to create the perfect taste of JapChae, Bulgoghi, Soup, Namul or any other Korean dishes without any other additives.





│ Manufacturing Method of Traditional Doenjang and Soy Sauce │

  1. Purchase, cleaning, and sterilization of locally produced Soybeans : After sorting out locally grown organic soybeans (from Jeollanam-do) carefully clean them using deep well water from Yeong-am which is well known for its’ clean water and fresh air.


  2. Boiling Process : Put the new crop of washed soybeans in an Gamasot(Korean traditional iron pot which becomes hot slowly but maintains a hot temperature for a long time.) and boil it slowly with wood fire for 10 hours until brown. Finally, mash the deliciously boiled beans.


  3. Molding and Hanging Meju : After shaping soybean lumps into a square or other shaped mold, dry for two to three days and then hang them with rice straw.


  4. Aging Meju, Fermenting Meju in a Crock : After taking down the Meju, stack each of them evenly on the straw bed of a floor in an OnDolBang(traditional Korean hot-floored room) fermentation room and mature them for about 600 days Afterwards, put them neatly in a crock sterilized earlier with burning rice straws. Then, pour salt water seasoned by sea salt to the top and place red peppers, charcoal, and jujube into the crock. Leave it in a cool place where enough breeze and sunlight is available until fermented.


  5. Separating the Meju and Completing the Soy Sauce : Remove the meju from the crock and separate into traditional soy sauce and Doenjang.

    ※ The best tasting soy sauce is obtained with occasional sunlight on fine days, cool breezes, and special care.