Jang Sampler Set
About Jang Sampler Set
As one of the three major jangs (fermented sauces), gochujang is a staple in Korean cuisine. This thick, deep red-colored paste is made mainly from Korean chile peppers, rice, fermented soybeans, and salt; it combines funkiness (brought on by the fermentation process), spiciness (from the peppers), and sweetness (from the rice). Minced, 100% locally grown, garlic is added into the blend before the fermentation process starts, ensuring a full incorporation of flavors. Master Ki's jangs stand out for her exclusive use of all natural, Korean-grown ingredients and her family’s traditional production methods passed down over 10 generations. Once the peppers, fermented soybeans, rice grain syrup, aged soy sauce and other ingredients are added in, the gochujang mixture is aged for least six more months, resulting in a delicious sauce full of 'umami' flavor.
Garlic has long been used in Korea to help curve the strong nose of fish or meat dishes making this gochujang a great pairing to your main dishes. In addition, the additional layer of flavor the garlic brings makes this gochujang a great replacement for ssamjang during your next BBQ.
If you’ve ever had Korean barbecue, chances are you’ve come across ssamjang (meaning ‘sauce for wraps’), which is kept in Korean kitchens much as barbecue sauce is in American homes. Every household has its own recipe, and it appears alongside raw vegetables (similar to crudités), grilled meats or, at times, simply an egg and a bowl of rice. It is essentially a blend of gochujang and doenjang, with an addictive flavor combination of sweet, spicy and salty elements. We have tried making our own ssamjang using Master Ki's gochujang and doenjang but have not nearly managed to replicate her perfect flavor balance.
BROWN RICE BARLEY DOENJANG
Doenjang, a thick brown-hued paste of fermented soybeans and salt, has been a staple in Korean kitchens for centuries. While Japanese miso ferments rice and other grains with soybeans, doenjang’s exclusively use of soybeans results in a stronger, sharper and deeper flavor and a coarser texture reminiscent of chunky peanut butter.
The standard fermentation period for doenjang is at least 6 weeks, though the doenjang at Kisoondo takes at least a year to make. The result is a deep, complex flavor you won't find in factory-made doenjang. The addition of brown rice and barley rounds out the flavor of the otherwise punchy doenjang, while the chili seeds add the subtle kick making this perfect for a variety of uses.
Kisoondo Jang Sampler Set Product Details
● 230g pouches
● Made in Damyang, South Korea
● Non-GMO, no preservatives, additives, or refined sugar
● Garlic Gochujang Ingredients: Red pepper powder, fermented soybean powder, glutinous rice, garlic, roasted bamboo salt, soy sauce, malt
● Ssamjang Ingredients: Doenjang [soybeans, salt], gochujang [red pepper powder, fermented soybean powder, glutinous rice, roasted bamboo salt, soy sauce, malt], grain syrup [rice, malt], sesame oil
● Brown Rice Barley Doenjang Ingredients: Soybeans, barley, roasted bamboo salt, brown rice, rice bran, chili seeds, malt
● Keep refrigerated
Kisoondo Jang Sampler Set Key Ingredients
Gochugaru/Red pepper flakes
Rich in minerals and antioxidants, it is believed to aid in blood circulation, digestion and oral health. Hand harvested sea salt is packed into local winter bamboo and roasted over pine wood fire for 3-4 days; this process is repeated nine times over two months.
Roasted bamboo salt
Roasted bamboo salt, a fixture in most Korean kitchens, came to prominence as a natural medicine. Rich in minerals and antioxidants, it is believed to aid in blood circulation, digestion and oral health. Master Ki creates her own version by packing winter bamboo from Damyang with hand harvested sea salt, and then roasting the shoots for 3-4 days over a pine wood fire at over 700°C.
Master Ki makes her own rice grain syrup that goes into the gochujang. Used as an alternative to sugar in Korean kitchens, Master Ki's rice malt syrup is made using only house made malt (100% barley) and rice.
A crop native to East Asia, soybeans have been cultivated for over 13,000 years and are a staple in Chinese, Japanese and Korean kitchens. High in protein and fiber, soybeans are also rich in vitamins and nutrients.
A rich source of fiber, barley also contains good amounts of vitamins and minerals such as vitamin B1, iron and potaasium.
Unlike white rice in which the brand and the germ have been removed, brown rice contains three parts of the grain cernel, making it a whole grain. Plentiful in B Vitamins, iron and magnesium in addition to being rich in fiber, brown rice has been known to help lower cholesterol.