Made by a Korean Grandmaster

[Kisoondo] Traditional Doenjang

Kisoondo Traditional Doenjang is the embodiment of tradition. 

This Doenjang is produced by an artisan from Jeollanam-do named Ki Soon Do. She has spent the last 46 years making traditional Korean pastes. In fact, she comes from a family that has been producing Korean pastes for the last 360 years! That's nearly 5 generations of artisans passing down their accumulated knowledge. In 2008, the Korean government officially recognized Ki Soon Do as a Grandmaster of Korean foods. 

Now let's talk about this Doenjang. It's made with only two ingredients. The first is soybeans - which are 100% Korea-grown. Every November, Ki Soon Do starts the process of turning soybeans into meju. It starts by soaking and purifying the soybeans in natural bedrock water, which is extracted from 150m underground. The beans are then mashed, molded into bricks and aged in traditional Hanggari pots with the second ingredient, salt. But not just any ordinary salt. Ki Soon Do uses bamboo salt - which is recognized for its medicinal properties. Together, these two ingredients ferment into a rich, deep-tasting doenjang paste.

If you want to try one of Korea’s best doenjang, this is it!