Story of Tasty Sauce
History of Ganjang (soy sauce)
Ganjang is the basic savory ingredient in Korean cuisine with subtle balance and unique fragrance.
Ganjang means savory Jang made with salt, with the word “gan” meaning salting added to “Jang (fermented food)”. Guhwang Chal-yo calls it Jang, and the name changes to Ganjang in 18th century, which is still used today.
Jang Maeul’s Joseon Ganjang
Water is the base of any taste: we only use pure water from 150m down the ground to make our Ganjang.
We are using clean water deep from underground, refined salt and long-aged Doenjang; and then age these ingredients old to steep all the flavors into our final product. Our Joseon Ganjang is freshly made with traditional recipe, and also special in its color, too; the subtle red color from its traditional process cannot be seen from other brands. Thus, our Ganjang can be a perfect supplement for deep flavor and umami taste to your Korean-style soup or vegetable dishes.
Jang Maeul’s Jangs are delicious because:
- Doenjnag made with 100% soybeans, without any added preservatives or coloring
- Compared with other brands, our Doenjang contains more than 10 times of Amino acids, which is known to decide the overall taste of Jang.
- Meticulous control on the conditions including temperature, humidity and time of fermentation.
- Clear water from Milyang region, known for its clean environment
- Traditional way of Ongi-fermenting (fermentation done in ceramic jars) -preservative-free, environmental hormone-free
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