[Mcgguroom] Mac Golden Doenjang (16 month aged)

Name: [Mcgguroom] Mac Golden Doenjang (16 month aged)
Brand: Mac
Price: 67.99 USD
Availability: InStock

$67.99

16-Month Traditional Korean Soybean Paste

[Mcgguroom] Mac Golden Doenjang

Golden Mac Doenjang is a premium Korean soybean paste aged for over 16 months in traditional onggi (earthenware) jars — four months longer than Mac's Traditional Doenjang (fermented for 12 months).

This Golden Mac Doenjang follows a rare double-fermentation method (겹된장) that creates a deeper, richer flavor than standard doenjang.

After the first 12 months of fermentation, (1) the resulting soy sauce is removed and (2) additional soybeans are added to the fermenting soybean mixture. This soybean mixture then continues aging for four additional months, allowing the flavor to deepen and mature.

This extended process concentrates the flavor and produces a 'golden' doenjang paste with intense umami and complex depth.

Made with just two ingredients — Korean soybeans and Korean sea salt — this is traditional Korean fermentation at its purest!

Debating between Mac Traditional Doenjang and Mac Golden Doenjang? Try this golden one — it's the version most customers rave about.

Full Ingredients:
Korean Soybeans (96%), Sea Salt (4%)

Size:
Available in a 500g jar.

Product Highlights

Traditional Geopdoenjang Method – Crafted using a two-stage fermentation process where soy sauce is drawn off and additional meju is added to deepen flavor.
Aged 16+ Months – Slowly fermented in traditional jangdok vessels to develop a rich, complex umami profile.
Minimal, Natural Ingredients – Made with just Korean soybeans (96%) and Korean sea salt - with no additives, MSG or preservatives.
Certified Traditional Korean Food – Recognized as an official Korean Traditional Food and produced using time-honored jang-making techniques.

[Mcgguroom] Mac Golden Doenjang (16-month aged)

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Crafted by Korean Food Master Seong Myeong-rye

This traditional Korean fermented sauce is produced under the guidance of Seong Myeong-rye, Korea’s Certified Traditional Food Master No. 45, recognized by the Ministry of Agriculture, Food and Rural Affairs for her expertise in traditional soy fermentation.

Made in the pristine environment of Juwangsan, Gyeongsangbuk-do, the sauces are crafted using carefully selected local ingredients and time-honored Korean fermentation techniques passed down through generations.

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The fermentation process takes place in thousands of traditional earthenware jars (onggi), where the sauces/pastes are naturally aged for more than 12 months. The jars allow the sauces to breathe and mature slowly, developing the deep, complex flavors that define authentic Korean jang.

Through patience, craftsmanship, and respect for tradition, this process produces a sauce with rich depth, balanced umami, and the unmistakable character of true Korean fermentation.

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[Mcgguroom] Mac Golden Doenjang

This golden-hued doenjang is crafted using a traditional Geopdoenjang (겹된장) method. After the first fermentation of the jang, the soy sauce is removed and additional meju (fermented soybean blocks) are added to begin a second fermentation stage.

The paste is then aged for over 16 months in traditional jangdok pots, allowing it to develop a deep, complex umami flavor.

This product represents the flagship item of Korea Macgguroom’s Golden Line, known for its rich taste, careful fermentation, and dedication to traditional Korean jang-making techniques.

Key Ingredients: 100% Korean Soybeans, Sea Salt

Fermentation: Naturally aged in traditional onggi jars