Doenjang Kisoondo

A deeply savory, artisanal soybean paste crafted using centuries‑old Korean fermentation techniques. Made exclusively from Korean-grown, non-GMO soybeans (90%) and roasted bamboo salt (10%), it ferments slowly in traditional ceramic hangari pots for over a year—developing rich, complex flavors and a rustic, chunky texture

Why It’s Exceptional:

• Pure & Minimal Ingredients: Only soybeans, bamboo salt, and water—no additives, sugar, or preservatives

• Deep, Umami-Rich Flavor: Sharp and savory with a coarse, hearty texture—reminiscent of chunky peanut butter with bold character

• Cultural Heritage: Produced by the Kisoondo family in Damyang, South Jeolla Province using traditional methods passed down over 360 years