With patented functional sauce and paste and 100% our beans, we adhere to the traditional way. By reducing salty taste and smell for the taste of modern men, in order for everyone to eat, we made by fermenting it with seven kinds of medicinal herbs so that jujube fermented enzyme liquor and nutrition can spread in all organs. You can the taste

We follow the providence of nature The paste of JANGMAEUL is the gift of the nature, made using clean water, sunlight, and time in the clean village of Milyang. We use only 100% local beans without other additives or materials. With the science of flavor revived by the clean and natural ingredients fermented in the traditional way, we deliver the

Introduction In the Chosun Dynasty, families with power or yangban used lacquer resin when making Korean traditional sauces. The sauce that was sold a while ago at 100 million won for 1 liter was made by the head family of Bosung Seon family. The sauce contained lacquer as well. As lacquer sauce takes 3 years to be ripened, it was only made by

Introduction In the Chosun Dynasty, families with power or yangban used lacquer resin when making Korean traditional sauces. The sauce that was sold a while ago at 100 million won for 1 liter was made by the head family of Bosung Seon family. The sauce contained lacquer as well. As lacquer sauce takes 3 years to be ripened, it was only made

With patented functional sauce and paste and 100% our beans, we adhere to the traditional way. By reducing salty taste and smell for the taste of modern men, in order for everyone to eat, we made by fermenting it with seven kinds of medicinal herbs so that jujube fermented enzyme liquor and nutrition can spread in all organs. You can the taste