Baekmalsun Fermented Soybean Paste 350g – Traditional Korean Doenjang

Artisan Korean Doenjang from a 3-Generation Jang Family

Open a jar of Baekmalsun Fermented Soybean Paste and you are opening more than a condiment – you are opening a clay crock of Korean countryside, time, and care. Made in the clean air of Seongju, Gyeongbuk, this traditional Korean doenjang has been crafted by the Baekmalsun family for over three generations.

Using soybeans grown beneath Mt. Gaya and carefully roasted barley rice bran, Baekmalsun’s signature paste is slowly fermented to develop a deep, rounded umami and gentle nuttiness. The soy sauce is not removed during the process, so every spoonful carries an especially rich aroma and layered flavor – perfect for everyday stews, marinades, and bibimbap.

Why Baekmalsun Doenjang Is Special

• Only two ingredients – 96% Korean soybeans and 4% Korean sea salt, with no artificial additives.
• Mt. Gaya–grown soybeans selected from the best local harvests for clean, sturdy flavor.
• Roasted barley bran adds a subtle roasted grain note and extra depth to the paste.
• Soy sauce left inside, not drained away – giving a fuller, more complex umami than mass-produced pastes.
• Steamed in a large stainless pressure cooker for hygienic processing and minimal loss of water-soluble protein.
• HACCP-certified facility and controlled temperature and humidity for reliable, consistent quality in every batch.
• Over 60 years of know-how passed from the second-generation master Baek Mal-soon to her son and daughter-in-law.

Traditional Flavor, Everyday Comfort

In Korea, doenjang is at the heart of home cooking – a daily source of savory comfort that turns a simple bowl of rice and vegetables into a satisfying meal. Baekmalsun doenjang delivers that same homestyle warmth to your kitchen, wherever you are.

Naturally fermented soybeans bring a deep, slow-developed flavor that feels both rustic and refined. Use a small amount to add complexity to soups and stews, or a generous spoonful when you want a bold, earthy backbone to your dish. It is the kind of paste that makes even a humble meal feel handmade and intentional.

How to Enjoy Baekmalsun Fermented Soybean Paste

• Creamy Perilla Doenjang Pasta
  Toss cooked pasta with pasta water, 2 tablespoons of doenjang, milk or cream, and perilla powder. You get a Korean-Italian fusion dish with a silky, nutty sauce and deep umami.
• Hearty Doenjang Stew (Doenjang-jjigae)
  Simmer Baekmalsun doenjang with beef for soup, tofu, and your favorite vegetables. Because the paste already carries rich flavor, you can make a satisfying stew without a separate stock.
• Fruit-Infused Doenjang Salad Dressing
  Whisk doenjang with olive oil or perilla oil and a citrus or fruit syrup (like yuzu or orange). Drizzle over fresh greens, fruits, or grain bowls for a bright, savory-sweet dressing.
• Thick Doenjang for Kale Rice Wraps (Gang-doenjang)
  Stir-fry chopped onion, scallion, and chili pepper with doenjang to make a thick, concentrated paste. Serve with blanched kale or cabbage leaves and rice for an addictive ssam-style wrap.
• Everyday Kitchen Essential
  Add a spoonful to soups, stir-fries, marinades, bibimbap, and dipping sauces whenever you want deeper flavor without extra complexity.

Who It’s For

• Home cooks who want to explore authentic Korean flavors beyond gochujang and basic soy sauce.
• Korean food lovers abroad who miss the taste of real, traditional doenjang from home.
• Anyone who prefers clean-label, minimally processed pantry staples made with integrity.

From a small workshop in Seongju to your table, Baekmalsun Fermented Soybean Paste is a quiet, everyday luxury – a spoonful of time, patience, and Korean home-cooking heritage you can taste in every dish.