Stubborn Koh Family’s
Making Doenjang with fresh air and good water at Geumjung Tapgol Farm, which is located in Bomun Mountain in Daejeon city.
Traditional natural way of making Jang using Koh Family’s traditional method!
Stubborn Koh Family1.
We use 100% of domestic agricultural crops.
Stubborn Koh Family2.
We never use preservative, artificial colorings, MSG and flour.
Stubborn Koh Family3.
We use quality bean, red pepper, salt.
Stubborn Koh Family4.
We always use 5 year aged sun-dried salt.
Stubborn Koh Family5.
We clean dried red pepper one by one to make soybean
clean in a sanitary way.
Stubborn Koh Family6.
Soybeans ages in Korean pottery for several years in
Stubborn Koh Family’s Ganjang(5 year aged)
We ferment Meju(fermented soybean lump) for 50 days with charcoal, dried pepper and jujube.
After taking meju(soybean block) out, soybean sauce is matured for 5 years as traditional method.
Net contents : 900ml, 500m
Stubborn Koh's family Doenjang(Soy-bean Sauce)