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[Jook Jang Yeon] Traditional Soy Sauce (420ml)
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100% Korean Soybeans & Sea Salt
[Jook Jang Yeon] Traditional Soy Sauce
Traditional Style Ganjang - not all soy sauce is created equal.
Most commercial soy sauces are brewed quickly, heat-treated, and standardized for consistency. This one isn’t.
Jook Jang Yeon Soy Sauce is a traditional Joseon-style ganjang, made with just two ingredients: 100% Korean soybeans and sun-dried sea salt. No wheat is used. The salt is aged before use to soften its natural edge, contributing to a clean, rounded finish.
Naturally fermented for over 100 days and matured in breathable earthenware jars (onggi), this soy sauce develops depth the slow way — through time, air, and seasonal shifts.
Unlike most soy sauces, it is not boiled after fermentation.
While many producers heat soy sauce to clarify and stabilize it, Jookjang Yeon Soy Sauce is instead filtered two to three times and remains clear and pure without boiling.
Filtered for clarity, never heat-treated—helping preserve its naturally occurring enzymes and nutritional integrity.
Because it undergoes long, slow fermentation, the color is deep and rich, and the aroma carries a pronounced, mature fermented character. Its distinctive fragrance comes from the meeting of well-fermented meju (soybean blocks) and mineral-rich bedrock water drawn from 200 meters underground, creating a uniquely elegant and layered bouquet.
Rather than delivering sharp salinity, it offers a profound umami depth that enhances the natural character of ingredients without overpowering them.
What Makes It Different
Two Ingredients Only — Soybeans & Sea Salt
No wheat. No additives. No caramel coloring. No sweeteners.
Filtered, Not Heat-Treated
Filtered for clarity, never heat-treated—helping preserve its naturally occurring enzymes and nutritional integrity.
Long, Natural Fermentation
Over 100 days of slow development for layered complexity.
Onggi Jar Maturation
Breathable earthenware encourages controlled oxidation and steady flavor evolution.
What Type of Soy Sauce Is This?
This is Traditional Joseon Soy Sauce (조선간장), also known as Guk-ganjang (국간장), or “soup soy sauce.”
This traditional soy sauce is ideal for seasoning broths, soups, and jjigae, where its clean salinity and lighter color add depth without darkening the dish.
Beyond broths and soups, it is also commonly used to season Korean vegetable side dishes (namul), such as spinach muchim (시금치무침) and soybean sprout muchim (콩나물무침).
This is in contrast to brewed soy sauce (Jin Ganjang, 진간장). Jin Ganjang is typically used in Korean cooking for stir-fries, braised dishes, and meat marinades.
Product Highlights
- Authentic Joseon-Style Soy Sauce (조선간장) – Crafted using traditional Korean fermentation methods.
- Naturally Aged – Made from soybeans and sea salt, matured over an extended period for depth and clarity of flavor.
- Essential for Korean Soups – The traditional choice for doenjang jjigae, miyeokguk, and clear broths.
- No Additives – Simple, traditional composition centered on soybeans and salt.
- Available in 420ml
[Jook Jang Yeon] Traditional Soy Sauce (420ml)
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.
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.
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.
Jook Jang Yeon - Traditional Soy Sauce
Made with 100% Korea-grown soybeans & sea salt only
Nothing else is added — just two pure ingredients, carefully selected at origin.
Size: 420ml
No more factory-made soy sauce... loaded with sugar, coloring, and additives.
If your palate is used to supermarket soy sauce, it’s time to experience the taste of real, traditional soy sauce.
✔ If your dish feels like it’s missing that final 2%…The answer is in the soy sauce.
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.
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.
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.
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.
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.
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.
Detailed Information
Ful Ingredients List: Soybeans (74%), Purified Water (22%), Sea Salt (4%)
Storage Tip: Store in refrigerator after recieving
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