At the heart of this product is Naturally Brewed Soy Sauce (Yangjo Ganjang), fermented and aged using traditional Korean methods. In Korea, soy sauce has long been crafted by combining soybeans, wheat, and sea salt into a fermentation block called meju, then allowing time to work its magic — a process spanning several months that yields a profound depth of umami. This sauce further enriches its flavour by incorporating a Soy Peptide Concentrate derived from fermented soybean aging.
The essence of fermentation lies in time and the action of microorganisms. As soy proteins slowly break down, glutamic acid and other umami compounds are generated, while the flavour concentrates through Korea's four distinct seasons. Built on this fermented soy sauce base, the sauce is rounded out with Korean garlic, ginger, and chilli extract to faithfully recreate the depth of a Korean home kitchen.
Just as European cheese ripens in caves, wine deepens in oak barrels, and sauerkraut ferments naturally — Korean soy sauce is equally an art form shaped by time. This product brings Korea's fermentation tradition to European tables, bottled in a single jar.
※ This sauce itself is a pasteurised cooking sauce. Naturally brewed soy sauce and soy peptide concentrate are used as ingredients to deliver the authentic flavour of fermented foods.
