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[Master Kim Ku Won] Traditional Gochujang (500g)
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Made with Premium Paju Soybeans
[Master Kim Ku Won] Traditional Gochujang (500g)
- Since 1938
- Jangdan soybean meju
- Korean gochugaru
- No MSG or preservatives
This artisan gochujang comes from the family of Master Kim Ku Won, whose tofu-making tradition dates back to 1938. Four generations later, the workshop brings the same care for soybeans to its gochujang.
Today, we offer Master Kim Ku Won’s Traditional Gochujang (김구원선생 국산콩으로 만든 전통 고추장). It starts with traditional meju made from Jangdan soybeans (장단콩), among the most prized soybeans in Korea for their deep flavor, blended with Korean gochugaru, rice syrup, sun-dried sea salt and barley, then naturally fermented.
The result is a clean, well-balanced gochujang without excessive saltiness, with a deep, layered umami and a refined, lingering heat. It packs much more flavor than the cheaper, mass-produced gochujang you see on the shelves at Korean markets.
Use it for bibimbap, stews and stir-fries, or to make spicy pork bulgogi (jeyuk-bokkeum).
The workshop is best known for its tofu, which was the challenge ingredient in the tofu episode of Netflix’s Korean cooking show Culinary Class Wars (Season 1), where chefs went head to head with Kim Ku Won tofu. The same soybeans and traditional methods go into this gochujang.
So what’s inside?
Full Ingredients List Allulose, rice syrup, gochugaru 12.7%, traditional meju (soybeans), sun-dried sea salt, barley. Rice syrup, gochugaru, soybeans and salt are from Korea.
In the box One 500 g glass jar. Made for Kim Ku Won (김구원선생) by 농업회사법인 ㈜이삭뜰 in Namyangju, South Korea.
To keep Refrigerate (0–10°C) once it arrives, and always after opening. Best before the date printed on the jar.
Good to know Contains soy. It’s made with barley, so it isn’t gluten-free. Gochujang is naturally fermented, so it keeps releasing a little gas inside the jar. We vacuum-seal every jar before it ships to prevent leaks, but changes in air pressure during the flight can still push out a little gas or paste. It’s still safe to eat, and a small leak isn’t grounds for a refund or exchange.
[Master Kim Ku Won] Traditional Gochujang[김구원선생] 국산콩으로 만든 전통 고추장
Artisan gochujang from a tofu family since 1938
Master Kim Ku Won’s family has made tofu the traditional Korean way since 1938. Four generations later, they bring the same care to this gochujang.
It starts with fermented meju made from prized Jangdan soybeans, blended with Korean gochugaru, rice syrup and barley, then naturally aged in onggi jars. No MSG, preservatives or artificial additives.
The flavor is clean and well balanced, with a deep, layered umami, a refined heat and none of the excess saltiness of mass-produced brands. Available in a 500 g glass jar.
Made with Jangdan soybeans
The base of this gochujang is meju made from Jangdan soybeans (장단콩), grown locally in Paju, Korea.
They’re among the most prized soybeans in Korea, known for their deep flavor and outstanding nutritional value. In the early 20th century they were singled out as the finest in Korea and used in dishes for the royal court.
Every soybean is non-GMO and grown in Korea.
Deep, spicy and naturally rich
The fermented meju is blended with spicy Korean gochugaru and barley, which gives it its core flavor: spicy, earthy and savory.
It packs much more flavor than the cheaper, mass-produced gochujang you see on the shelves at Korean markets.
Use it for bibimbap, stews and stir-fries, or to make spicy pork bulgogi (jeyuk-bokkeum).
About the brand
The Kim Ku Won family workshop traces its roots back to 1938, when Master Kim Ku Won began making tofu using traditional Korean methods.
Four generations of soybean craft
For nearly a century, the family has carried the craft across four generations, building a reputation for exceptional soybeans and careful production.
The idea hasn’t changed: start with great soybeans, then give them time.
Korean soybeans you can trace
The workshop’s soybeans are sourced through partnerships with the Gyeonggi Agricultural Research & Extension Services and the Gyeonggi Bean Research Association for consistent quality and traceability.
Featured on Netflix’s Culinary Class Wars
The brand gained even more recognition when its tofu was the challenge ingredient in the tofu episode of Netflix’s hit Korean cooking show Culinary Class Wars (Season 1).
The same soybeans and traditional methods go into this gochujang.
Nutrition Facts
Per 100 g
Traditional Gochujang
Calories
251 kcal
Total Fat
1.37 g
Saturated Fat
0.28 g
Trans Fat
0 g
Cholesterol
0 mg
Sodium
2,224 mg
Total Carbohydrates
55.41 g
Total Sugars
10.16 g
Protein
4.32 g
Source: Product's Label
Per Serving (1 Tbsp · 20 g): Calories 50 kcal; Total Fat 0.3 g; Saturated Fat 0.1 g; Trans Fat 0 g; Cholesterol 0 mg; Sodium 445 mg; Total Carbohydrates 11.1 g; Total Sugars 2 g; Protein 0.9 g.
Swipe for per serving →
Original label (Korean)
Full Ingredients List
Traditional Gochujang
Ingredient
%
Origin
Allulose (알룰로오스)
–
–
Rice syrup (쌀조청)
–
South Korea
Gochugaru, Korean chili powder (고춧가루)
12.7%
South Korea
Traditional meju (한식메주): soybeans (대두)
–
South Korea
Sun-dried sea salt (천일염)
–
South Korea
Barley (보리)
–
–
The Korean label lists a percentage for the gochugaru only.
Allergy: contains soy
Original label (Korean)
Straight from Korea
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