Add depth to your cooking with the savory and flavorful Makjang! Makjang is a specialized type of doenjang (Korean fermented soybean paste) that’s made without removing the soy sauce produced during the process.
Makjang is a traditional Korean fermented sauce along with the popularized Korean gochujang (red pepper paste). This savory and flavorful makjang has a deep, savory, rich taste perfect for Korean stews such as doenjang jjigae (soybean paste stew). It transforms and deepens the taste and aroma of the broth by adding layers of flavor. It can also be used as a dip (ssamjang) at KBBQ!
High-quality traditional Makjang largely depends on the quality and freshness of its natural ingredients. Made only using the best locally-grown ingredients such as 100% domestic Korean soybeans, barley rice, and high-quality soy sauce. This complex seasoning is made using the same traditional techniques used to make fermented soybean paste. However, unlike doenjang, makjang contains more water and is aged in the sun or other warm environments. The fermented soybean is dried all through winter before being washed and prepared as powder. The powder is then mixed with barley rice and various Korean seasonings for fermentation. Utilizes a specialized state-of-the-art automated sanitation system from the first to the last process to ensure clean, safe, high-quality products.
Meju powder (soybean), purified salts, barley powder, Korean meju (fermented soybean block), taffy oil powder, dried pollock combined condiment food), red pepper powder, barley rice, honeybee flower powder, red pepper seed powder, purified water.