Mon - Fri 10:00-18:00

Meet A master for Jang, Fermented Food


Since the 1970s Kisoondo Traditional Jang has produced an array of Jang products, including pickles, using knowledge built over several generations. The family’s multiple-award-winning matriarch Soondo Ki has been designated a Korean Food Grand Master by the Korean Ministry of Agriculture, Food and Rural Affairs, and has built a following in Korea and overseas.


Meaning ‘thick fermented sauce’, jangs are a staple in every Korean household.  There are three fundamental types of jangs : gochujang (red pepper paste), doenjang (fermented soybean paste) and ganjang (soy sauce). Then there is ssamjang, technically a blend of gochujang and doenjang with the addition of spices and herbs. Jangs are at the center of Korean cooking, responsible for delivering that extra umami oomph in every dish.