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[Seoil Farm] Premium Artisan Soy Sauce - No Wheat (300ml)
Aged for 3 years!
[Seoil Farm] Traditional Soy Sauce
This Soy Sauce is the result of decades of hardwork and experimentation by artisan Seo Bun Rae.
Seo Bun Rae - owner and operator of Seoil Farm - has dedicated the last 30 years to creating Soy Sauce using traditional Korean techniques. She cultivates her own soybeans and initially ferments them in large Onggi pots for an extended period of time - 3 years to be exact!
Because of the long fermentation process, bittern (a bitter molecule found in salt crystals) separates and floats to the top of the surface. This layer is skimmed off - which reduces the overall saltiness and the slightly bitter aftertaste found in soy sauce. We think it's perfect for everyday use - especially for stir-fries and braising.
If you're interested in sampling artisan-made Korean Soy Sauce, this is an excellent choice.
1 Bottle contains 300 ml
Product Highlights
- Artisan Soy Sauce made with traditional techniques
- Aged in traditional Onggi pots for a total of 3 years!
- Has a less salty & less bitter due to a extra-long fermentation process
- 100% Organic - made from only 2 natural ingredients (zero additives or preservatives!)
- Available in 1 size - 300ml
It starts by prepping the large Hanggari pots. Each one is thoroughly washed under running water and left to thoroughly dry in the sun. Special charcoal briquettes are placed at the bottom of the pot - along with a paper that is soaked in honey. The charcoal is set on fire and the smoke fills the jar. This process sanitizes the pots.
Meju bricks are washed and then dried. Then the pot is filled with these meju bricks until its 2/3 full.
After 3 years, the pots are opened. Here, you will see residual bittern (from the salt) float to the top of the surface. This is skimmed off. The salinity is also measured and adjusted to be around 17~18 units. Bamboo sticks are also placed on top to prevent any meju bricks from breaching the surface and making contact with air (which increases the risk of contaminating the entire pot),
Red Chili Peppers, Jujubes, Sesame Seeds are added. After one month, hot charcoal is placed inside and the lid is closed.
And after 3 or 4 months, the jar is opened on a sunny day. It's left out to soak in the sun for sterilization and flavor.
The natural soy sauce is separated from the meju (doenjang).
Full Ingredients List
Soybeans, Salt, Water
Storage Tips
Expiration period: Listed on package
Store in a cool, dry area
After opening, store in refrigerator
What to Make
Make dipping sauces and marinades.
Use to season any Korean dish
About the Brand
Seoil Farm is an artisanal brand from Anesong (Gyeonggi-do Province) that specializes in traditional Korean Soy Sauce and pastes. The artisan and owner - Seo Boon Rae (above) - has been creating heathy Korean food products using traditional techniques for the last 30 years.
Yuza Soy Sauce Noodle Salad
Ingredients: Somyeon Noodles (200g), Baby Lettuce (Handful)
Sauce: Soy Sauce (3T), Yuja Marmalade (1T), Canola Oil (1T), Vinegar (1T), Dashima Broth (1T)
1. Place a few pieces of dashima in boiling water. Let it simmer for 5 minutes.
2. Boil somyeon noodles. Then rinse under cool water. Shake off excess water.
3. Mix dashima broth, soy sauce, yuja marmalade, vinegar and canola oil - then place in the refrigerator to cool down
4. Place noodles into bowl. Place handful of baby lettuce on top. Then pour the chilled sauce in.
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About The Brand
Seoil Farm is an artisanal brand from Anesong (Gyeonggi-do Province) that specializes in traditional Korean Soy Sauce and pastes. The artisan and owner - Seo Boon Rae (above) - has been creating heathy Korean food products using traditional techniques for the last 30 years.