The basic ingredient in all Korean traditional food is the soybean paste. There are lots of different soybean pastes depending on the families, regions, and recipes. In the past, since the taste of soybean paste was said to have a relation with the luck of the family using it, women in families gave special attention in making a tasty soybean paste. All of us know that mass-produced soybean paste can’t replace the flavor of a traditional soybean paste at all. However, even if each family tries to make soybean paste, it is not easy to revive the traditional flavored paste because of several circumstantial limitations such as the time for its preparation, location, etc.

However, we can’t imagine Korean food without soybean paste. So, at present, chemical soybean paste (seasoned soybean paste) has already pushed out the traditional soybean paste from our tables. To make matters worse, even if it is made of local soybean based on a traditional recipe, it is not easy to prove its authenticity due to various kinds of flavors. Given these circumstances, JANGMAEUL produces traditional soybean paste fermented naturally in the sunlight where there is clean air based on the traditional recipe, only with the faith to deliver safe soybean paste on your table all year round. We will make an effort to deliver traditional soybean paste to you using 100 tons of local soybeans cultivated in the farmland of 200 thousand pyeong located in Milyang and Jeju island. We promise to do our best for your health and the food on your table under the motto of, “In a tasteful way, a clean way, and an honest way.”