Fermented Soybean Paste / 백말순 된장 350g

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Korea's representative fermented food, Baekmalsun Dunggyeojang, is located in the clean area of ​​Seongju, Gyeongbuk. We are producing traditional soy sauce with a secret method passed down from 3 generations over 60 years. In particular, it is loved by many consumers as a rice bran paste made by roasting barley bran to a golden brown color. Currently, the youngest son and wife, who succeeded the second lady Baek Mal-soon, are producing traditional sauces based on the best ingredients and generous devotion. We will provide unchanging, differentiated, and healthy taste.

Our proud traditional fermented soybean that has been passed down through the brilliant wisdom of our ancestors! Baekmalsun Dung Gyeojang are honestly continued with a taste that is faithful to the essence.


The soybean paste is made with soybeans grown directly under Mt. Gaya, and the soy sauce is not removed, so the depth of taste and aroma is exceptional. (Only the best soybeans are selected and used) It is hygienic and zero loss of water-soluble protein because it is steamed in a specially designed large stainless steel pressure cooker. Through R&D with Yeungnam University's Department of Food Science and Technology, we have resolved 100% of the unsanitary aspects of the production process. We have built a production line that you can trust with our HACCP facility, and the taste of soybean paste is always the same with soybean that is floated by maintaining a constant temperature and humidity in a sanitary facility.

How to eat 

1. Soybean Creamy Perilla Pasta: After boiling pasta noodles, add 2 tablespoons of Baekmalsun soybean paste, milk (heavy cream) and perilla powder to the boiled pasta water to make pasta sauce. If you season with only soybean paste and stir-fry the sauce and pasta well, the fantastic combination of traditional soybean paste and pasta, soft and savory soybean pasta is completed!

2. Beef Soybean Soup: Put Baekmalsun soybean paste that doesn't need broth, vegetables in the refrigerator, tofu, and beef for soup, and bring to a boil. A bowl of rice with a savory and light soybean paste stew that does not require any side dishes!

3. Fruit Syrup Soybean Dressing Salad: Try making a dressing with a special oriental dressing with a sweet and sour taste, balsam soybean paste, olive oil (perilla oil), and orange (lemon) syrup. It goes very well with fresh vegetables, fruits and bread.

4. Kale Rice Wrap with thick Soybean paste: In a pan with oil, chop the onion, green onion, and hot pepper into small pieces and stir-fry it with soybean paste to make thick soybean paste. Blanch kale, cabbage, etc. to make ssam(vegitable wrap).

 Ingredients: Soybean 96%, Sea Salt 4%

Net Weight: 350g



대한민국 대표 발효식품 백말순 등겨장은 경북 성주 청정지역에 자리 잡고 있습니다. 60년에 걸쳐 3대째 내려온 비법으로 전통 장류를 생산하고 있습니다. 특히, 보리등겨를 노릇노릇하게 구워 만드는 등겨장으로 많은 소비자들에게 사랑받고 있습니다. 현재 2대 백말순 여사의 뒤를 이은 막내아들 내외는 최고의 재료와 아낌없는 정성을 바탕으로 전통 장류를 생산하고 있습니다. 변치 않는 맛, 차별화된 맛, 건강한 맛을 선사하겠습니다.

선조들의 빛나는 지혜로 이어져온 자랑스러운 우리의 전통 발효장! 본질에 충실한 품격있는 맛으로 백말순 등겨장이 정직하게 이어갑니다.


 백말순 달인의 특별한 간장은, "농촌융복합산업" 인증업체에서 만든 더 건강하고, 더 믿을 수 있고, 더 안전한 한식 된장입니다.

가야산 아래에서 직접 농사 지은 콩으로 담근 된장으로 간장을 빼지않아 맛과 향의 깊이가 남다릅니다. (대두중에서 최상급만 엄선하여 사용) 특수 제작한 대형 스텐 압력솥으로 증숙하므로 위생적이며, 수용성 단백질의 손실을 제로화 하였습니다. 영남대학교 식품공학부와의 R&D를 통하여 생산과정의 비위생적인 부분을 100% 해결하였습니다. HACCP 시설로 인한 믿고 드실 수 있는 생산라인을 구축하였으며, 위생적인 시설에서 일정한 온도와 습도를 유지하여 띄운 메주로 된장맛이 늘 한결같습니다.

이렇게 드세요!

1. 된장 크리미 들깨파스타: 파스타면을 삶아 건져놓은 뒤, 파스타 삶은 물에 백말순 된장 2스푼, 우유(휘핑크림)와 들깨가루를 넣어 파스타 소스를 만들어주세요. 된장으로만 간을 하여 소스와 파스타면을 잘 볶아내면 전통장과 파스타의 환상적인 궁합, 부드러운 감칠맛의 된장 파스타 완성!

2. 한우된장찌게: 육수가 필요 없는 백말순 된장, 냉장고 안의 야채들과 두부, 국거리 한우 모두 넣고 보글보글 끓여주세요. 반찬이 필요없는 구수하고 담백한 된장찌게로 밥 한그릇 뚝딱!

3. 과일청 된장 드레싱 셀러드: 새콤달콤 깊은맛의 특별한 오리엔탈 드레싱, 밸말순된장, 올리브오일(들기름), 유자청으로 드레싱을 만들어보세요. 신선한 채소와 과일, 빵과 아주 잘 어울린답니다.

4. 강된장 케일 쌈밥: 백말순 된장으로 만드는 밥도둑, 기름을 넉넉히 두른 팬에 양파와 대파, 청양고추를 작게 썰어 된장과 함께 볶아 강된장을 만들어주세요. 케일, 양배추등을 데쳐 쌈을 만들어 한입에 쏘옥!

원재료 및 함량:  대두 96%(국내산) 천일염 4%(국내산)


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Fermented Soybean Paste / 백말순 된장 350g
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