[Jook Jang Yeon] Jin Soy Sauce (250ml)

Name: [Jook Jang Yeon] Jin Soy Sauce (250ml)
Brand: Jook Jang Yeon
Price: 63.99 USD
Availability: InStock

$63.99

No Wheat. Jin Ganjang.

[Jook Jang Yeon] Jin Soy Sauce

If most soy sauces are about salt, this one is about depth.

This Jin Soy Sauce (진간장) is made in the traditional Gyeongsang-do style using Seoritae (black soybeans) as its foundation.

But what sets it apart is what happens after fermentation.

Kelp, jujubes, and additional black soybeans are added, and the soy sauce is simmered slowly in a traditional cauldron for six hours. Not flash-heated. Not industrially reduced. Properly simmered.

That long, gentle reduction concentrates everything: aroma, umami, subtle sweetness, and body. The kelp builds savory backbone. The jujubes round the edges with a soft, almost caramel-like sweetness. The result is darker, fuller, and more layered than standard soy sauce — with a clean finish rather than harsh salinity.

Important: Most Jin Ganjang includes wheat, which contributes sweetness and supports fermentation. This one does NOT contain any wheat. The gentle sweetness comes naturally from jujubes, not from added grains.

It’s the kind of soy sauce that transforms simple dishes. A spoonful deepens a soup base. A splash strengthens a braise. Even seasoned vegetables taste more complete — more intentional.

Built on Seoritae, often referred to in Korea as the “king of black foods,” this soy sauce carries both traditional craftsmanship and ingredient integrity. The six-hour cauldron simmer is not a marketing flourish; it’s the reason this soy sauce tastes the way it does.

Rich. Concentrated. Traditional.

Available in 250ml.

Product Highlights

Six-Hour Cauldron Simmer – Brewed soy sauce enriched with kelp and jujubes, then slowly reduced for deeper concentration and layered umami.
Built on Seoritae Black Soybeans – Made from premium black soybeans known for their rich flavor and depth, forming a bold, full-bodied base.
Rich, Concentrated Flavor – Darker, fuller, and more complex than standard soy sauce, with balanced savory depth and subtle natural sweetness.
Elevates Everyday Cooking – Adds intensity to braises and stir-fried dishes with a clean, powerful finish.

[Jook Jang Yeon] Jin Ganjang - Korean Brewed Soy Sauce (250ml)

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Our Story: From a Hidden Mountain Village to Your Table

Nestled in deep mountain valleys with clean air and pure water, Jukjang has preserved traditional Korean fermentation methods for generations — aging its jang in earthenware onggi jars to develop deep, natural flavor over time.

Deep in the valleys of Korea’s Taebaek Mountains lies Jukjang (竹長) — a village shaped by history, integrity, and quiet resilience.

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Using locally grown soybeans cultivated in this pristine environment, artisans produce authentic doenjang (soybean paste) and gochujang (red pepper paste) through slow, natural fermentation.

These pastes are aged with patience, allowing complex depth, balance, and umami to develop naturally over time.

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In 1999, a formal partnership was established to support Jukjang’s farming community and help sustain its agricultural traditions. What began as a local collaboration grew into a shared mission: to bring the honest flavors of this hidden mountain village beyond its borders.

Today, Jukjang stands for clean ingredients, time-honored craft, and food made with integrity — from a remote Korean valley to your table.

KEY POINTS

Made with 100% Korean soybeans and sun-dried sea salt only

We use only domestically grown Korean soybeans and traditional sun-dried sea salt (천일염)

Nothing else is added — just two pure ingredients, carefully selected at origin.

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Naturally fermented for over 100 days

Through slow, natural fermentation lasting more than 100 days, the soy sauce develops a complex depth of flavor and a clean, well-rounded finish.

No shortcuts. No artificial acceleration. Just time and tradition.

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Aged in breathable earthenware jars and carefully supervised by a Master of Intangible Cultural Heritage, who tends more than 1,000 fermentation crocks each year.

The soy sauce matures in breathable onggi (traditional Korean earthenware jars), under the careful supervision of Master Jang Yong-gi, recognized as an Intangible Cultural Heritage artisan.

The jars naturally regulate air flow and moisture, allowing the soy sauce to deepen and mature in harmony with the seasons.

Beyond the Food

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Heart of Production — The Jookjang Villagers

For more than 10 years, since the founding of Jookjangyeon, we have worked alongside approximately 20 mothers from Jookjang village. They are farmers by trade, cultivating apples, soybeans, and red peppers throughout the growing season.

During harvest months, they devote themselves fully to their fields. From November through May, however, they return to Jookjangyeon to make jang (traditional pastes) with us. This seasonal rhythm connects the land directly to the fermentation process.

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The care and sincerity these mothers bring to their work are at the core of Jookjangyeon’s flavor. Using soybeans and red peppers they have grown themselves, they craft jang with deep personal investment.

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We believe that the growth of Jookjangyeon is inseparable from the prosperity of their village. In every sense, the mothers of Jookjang are the true masters of Jookjangyeon.