Products

The E-jen Kimchi container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The E-jen Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.

Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. The E-jen container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. 

The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the E-jen container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. 

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.

The E-jen container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.

Behind Story

The E-jen container was invented by Sung Chul Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.  Like many Korean students in the early 70's who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn't want his mother's precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. 

After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.  And he hopes to continue doing so as his innovative ideas have not ceased to this day.

The E-jen Kimchi container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The E-jen Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.

Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. The E-jen container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. 

The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the E-jen container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. 

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.

The E-jen container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.

Behind Story

The E-jen container was invented by Sung Chul Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.  Like many Korean students in the early 70's who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn't want his mother's precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. 

After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.  And he hopes to continue doing so as his innovative ideas have not ceased to this day.

The E-jen Kimchi container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The E-jen Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.

Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. The E-jen container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. 

The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the E-jen container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. 

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.

The E-jen container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.

Behind Story

The E-jen container was invented by Sung Chul Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.  Like many Korean students in the early 70's who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn't want his mother's precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. 

After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.  And he hopes to continue doing so as his innovative ideas have not ceased to this day.

The E-jen Kimchi container is widely loved in Korea as the best modern container for fermenting and storing kimchi and jang (Korean fermented sauces). It is also great for other foods requiring airtight storage, such as fresh vegetables, coffee beans, bread, seaweed, cookies, cereals, grains and even dry pet foods.

The E-jen Kimchi container combines the ancient Korean Onggi (breathing earthenware) principle with modern, easy-to-use technology.

Onggi, Korean earthenware, dates back to 57 BC when it was first used to store various foods. It is referred to as the “breathing pot” because of its unique porosity, and it is known as an excellent vessel for fermented foods like kimchi, pickles and jang (Korean fermented sauces). Although Onggi is amazing in many ways, it is difficult to use in a modern home environment because it is very heavy, difficult to clean and awkward to keep in the fridge. The E-jen container was developed to solve all those problems, while maintaining the age-old ingenuity and usefulness of Onggi.

The container is made from high quality durable polypropylene plastic mixed with 7-10% natural clay for optimal porosity (*clay content only for sandy brown colored containers). Like Onggi, the container has very fine pores which allow minimal air flow. This keeps the food fresh while preventing aerobic bacteria from thriving. 

The simple yet brilliant design of the inner vacuum lid allows easy adjustment of the lid position according to the level of food. So regardless of the amount of food, the container induces an anaerobic environment in which the beneficial bacteria (lactic acid producing bacteria) thrive and the crunchy texture and vibrant color are maximized. The carbon dioxide released by lactic acid producing bacteria is absorbed back to the kimchi juice, creating a more refreshing taste.

In the old days, Koreans used large outer leaves of napa cabbage to cover the surface of kimchi to prevent molds. Today many Koreans use cling wrap instead. For kimchi with liquid, the old practice was to use large flat rocks to keep the vegetables in the liquid. The inner vacuum lid of the E-jen container now does the job of the leaves and the rocks, protecting the surface of the food where harmful aerobic bacteria tend to grow, and preventing pickles in the liquid from floating. 

Although the smell of kimchi is the result of healthy bacteria producing lactic acid, it can be quite powerful. The E-jen container's double lids contain the smell better than most containers, preventing the smell from filling the kitchen or the fridge.

The E-jen container is easy to handle and clean. It fits well in the fridge or freezer. It is dishwasher safe and heat/cold resistant (can handle hot water). You can use it in the microwave without the lids. It is free of BPA, DEHP and lead. All components are made with materials that are FDA approved.

Behind Story

The E-jen container was invented by Sung Chul Hong, an engineer with a creative spirit and passion. During his early teen years, Mr. Hong moved to a city from the countryside for better education.  Like many Korean students in the early 70's who lived away from home, he always had a few jars of homemade jang (Korean fermented sauces) his mom made. He noticed that after a while molds often developed on the surface of the jang. He didn't want his mother's precious food to go to waste. So during his college years he started covering the surface with a plastic sheet and found it to be effective in preventing molds. (Back then, using plastic wraps for jang was not a common practice.) He even told his mother about it, and she started doing the same and loved it. 

After he graduated and then following a few business experiences, he remembered his inspiration regarding jang and was determined to develop a container that was perfect for it. With the help of his food scientist friends, and after two years of research and development, he created a patented container that combined Korean ancient wisdom with modern technology. Not surprisingly, the container gained popularity among many Koreans, who then began using it for many other things beyond kimchi and jang. Mr. Hong has found fulfillment in the impact of his work on the lives of many Korean mothers, among others.  And he hopes to continue doing so as his innovative ideas have not ceased to this day.

O’Food Chal Gold Gochujang (No Corn Syrup, Gluten-Free) is created with wholesome and simple ingredients expertly blended to near perfection. Premium quality ingredients are used in the gochujang, creating a profound spicy flavor without bitterness. The deep, rich flavor comes from patented production method drawing from traditional natural fermentation method.  100% tapioca syrup adds a hint of sweetness and natural shine. The finishing taste is pure and clean unlike many other gochujangs, which are filled with flavor enhancers and corn syrup. So enjoy the spicy goodness without worries!

About Gochujang: 

Gochujang is one of the fermented sauces most central to Korean cooking. Gochujang is key in numerous Korean dishes, such as bibimbap, spicy rice cake ("dduk-bok-gi") and spicy chicken (or pork) bulgogi. It is also used to make various stews and dipping sauces, like "ssamjang" (dipping sauce for lettuce wrap). It can also be used with any non-Korean foods you want to spice up or enhance the flavor, like soups, stews, stir-fry, BBQ and even salad dressing.

Red chili pepper powder ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food. 

Although the chili peppers used in Tae Kyung are not produced in Korea, Tae Kyung claims that the raw materials are carefully chosen and the production process is safe and clean.

Red chili pepper powder ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food. 

Although the chili peppers used in Tae Kyung are not produced in Korea, Tae Kyung claims that the raw materials are carefully chosen and the production process is safe and clean.

Red chili pepper powder ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food. 

Although the chili peppers used are not produced in Korea, raw materials are carefully chosen and the production process is safe and clean.

Red chili pepper powder ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food. 

Although the chili peppers are not produced in Korea, raw materials are carefully chosen and the production process is safe and clean.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer. However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

The Premium Korean Stone Bowl is a ceramic stoneware product made from fine clay. Stoneware, by definition, is a ceramic which is fired at about 1,100 °C (2,010 °F) to 1,300 °C (2,370 °F) and glazed. Stone bowl is the common North American name for this type of bowl. It is a direct translation of Dolsot in Korean, most commonly associated with the popular Korean sizzling rice dish Dolsot Bibimbap.

Stone bowls are made to be porous in order to retain heat longer.ë_However, lower quality ceramic stone bowls and stone bowls made of natural stone are permeable to water also. This means dish detergent or other materials can enter and remain in the pores, making these bowls unsanitary. The Premium Korean Stone Bowl is much more sanitary as it has finer pores that minimize the water penetration. It is still breathable, however, because it is made with finer clay and glaze-fired twice using natural glaze. Also, the Premium Stone Bowl is far more durable and long-lasting compared to most common stone bowls.

Seriously Korean Bibim Gochujang is a quick way to add delicious Korean flavor to everything. It is spicy and tangy with a hint of sweetness. It does not have the sharp and bitter taste that comes from fillers, flavor enhancers and preservatives. Bibim Gochujang is traditionally called Cho Gochujang in Korean. (Cho means vinegar or sour.) It is traditionally used as a dipping sauce or a seasoning sauce that is mixed in with the food just before eating. It is great for bibimbap, hwedupbap (raw fish and vegetables on rice), or any food you want to spice up. Add the desired amount of sauce and mix it in thoroughly, or simply drizzle on your everyday food. If you dare to try, it can be used as a spicy salad dressing.

About Seriously Korean Sauces

No more fake Korean BBQ sauces full of junk! The Seriously Korean sauce is a delicious gluten-free chemical-free sauce for authentic Korean food.

For Real Homemade Food: Seriously Korean Sauces contain no chemical preservatives or flavor enhancers. It's basically homemade sauce from scratch, except you don't have to do it yourself. Unlike many factory-made Korean sauces, Seriously Korean sauces are unpasteurized to preserve beneficial bacteria which you can take advantage of when you enjoy uncooked sauces as condiments.

Hassle Free: Seriously Korean Sauces enable you to prepare delicious Korean dishes with no hassle. They all come in easy-to-use BPA-free squeeze bottles for your convenience.

Seriously Korean Bibim Gochujang provides a quick way to add real Korean flavor to everything. It features spicy and tangy flavors with a hint of sweetness. It does not have the sharp and bitter taste that come from fillers, flavor enhancers and preservatives. Simply drizzle on your everday food, or mix it in. If you dare, try it as a spicy salad dressing.

No more fake Korean BBQ sauces full of junk! The Seriously Korean BBO Sauce is a delicious gluten-free chemical-free sauce for authentic Korean BBQ. All 3 sauces are great for any types of cuts of meat, poultry, fish and vegetables.

Authentic and Delicious:åÊMany Korean sauces in the market are claiming to be Korean, but often they are not. Seriously Korean sauces are made by a Korean jang artisan to bring authentic flavors of Korea to your home! The delicious flavors of Seriously Korean sauces are the fruit of artisan Uk Kang‰۪s many years of hard work developing the best jang. His unique creations result from combining a traditional, all-natural fermentation method with his own signature techniques specifically designed to improve flavor, texture and color, and increase health benefits.

For Real Homemade Food:åÊSeriously Korean Sauces contain no chemical preservatives or flavor enhancers. It's basically homemade sauce from scratch, except you don't have to do it yourself. Unlike many factory-made Korean sauces, Seriously Korean sauces are unpasteurized to preserve beneficial bacteria which you can take advantage of when you enjoy uncooked sauces as condiments.

Hassle Free:åÊSeriously Korean Sauces enable you to prepare delicious Korean dishes with no hassle. They all come in easy-to-use BPA-free squeeze bottles for your convenience.

1. Classic Mild - also known as beef bulgogi and galbi marinade, soy sauce based.åÊIf you want to make the famous Korean BBQ you've tried at a Korean restaurant, then this is the sauce you need to get. And it will be much better than the restaurant version. This sauce not only makes the meat taste heavenly but also tenderizes it. Exceptionally good with short ribs, beef steak, and mushrooms.

2. Medium Spicy - soybean paste based, deep savory flavor with a hint of spiciness.åÊThis is the hidden gem of Korean BBQ. It is not as well known as the classic Korean BBQ typically seen in North America. This sauce has a deep umami flavor with a hint of spiciness and sweetness that can transform any dish into a gourmet one. It's a doenjang (aged soybean paste) based sauce, so it removes any gamey smell and flavor very effectively. Exceptionally good with pork, lamb, fish and tofu.

3. Spicy - known as chicken Dak Galbi marinade, gochujang (hot pepper paste) based.åÊDo you love everything spicy? This magical BBQ sauce will make what you love not only spicy but flavorful. Even those who are not too into spicy food love this sauce because of its depth of flavor. Exceptionally good with chicken, pork, cabbages, and broccoli.

Seriously Korean sauces are handcrafted using a traditional method by Artisan Uk Kang who has dedicated the past two decades of his life to the art of Korean jang-making. Artisan Uk Kang currently lives in the U.S. pursuing his passion to cultivate global appreciation for artisanal Korean jang and authentic Korean cuisine.

Want to cook authentic Korean food? Seriously Korean Gochujang is a must-have for proper Korean cooking. Seriously Korean gochujang gives rich and pure spiciness to any dish you cook. You cannot even compare it with common store bought gochujang, which is full of flavor enhancers and fillers.

Seriously Korean sauces are handcrafted using a traditional method by Artisan Uk Kang who has dedicated the past two decades of his life to the art of Korean jang-making. Artisan Uk Kang currently lives in the U.S. pursuing his passion to cultivate global appreciation for artisanal Korean jang and authentic Korean cuisine.

Want to cook authentic Korean food? Seriously Korean Gochujang is a must-have for proper Korean cooking. Seriously Korean gochujang gives rich and pure spiciness to any dish you cook. You cannot even compare it with common store bought gochujang, which is full of flavor enhancers and fillers.

Seriously Korean sauces are handcrafted using a traditional method by Artisan Uk Kang who has dedicated the past two decades of his life to the art of Korean jang-making. Artisan Uk Kang currently lives in the U.S. pursuing his passion to cultivate global appreciation for artisanal Korean jang and authentic Korean cuisine.

Want to cook authentic Korean food? Seriously Korean Gochujang is a must-have for proper Korean cooking. Seriously Korean gochujang gives rich and pure spiciness to any dish you cook. You cannot even compare it with common store bought gochujang, which is full of flavor enhancers and fillers.

Seriously Korean sauces are handcrafted using a traditional method by Artisan Uk Kang who has dedicated the past two decades of his life to the art of Korean jang-making. Artisan Uk Kang currently lives in the U.S. pursuing his passion to cultivate global appreciation for artisanal Korean jang and authentic Korean cuisine.

Red chili pepper flake ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food. 

Although the chili peppers used in Tae Kyung are not produced in Korea, Tae Kyung claims that the raw materials are carefully chosen and the production process is safe and clean.

Red chili pepper flake ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food.

How is our Organic Gochugaru made? First chili peppers are naturally grown using no pesticides or synthetic fertilizers. Then high quality chili peppers are selected and washed with clean spring water. Next, they are naturally sun-dried and ground. The ground chili peppers are thoroughly inspected and any impurities are removed. Sun-dried chili peppers (taeyangcho) are more vibrant in color and retain more nutrients and flavor than machine-dried chili peppers.

What can gochugaru be used for? It is perfect for all types of kimchi, spicy soups, stew & stir-fry or giving a spicy kick to any non-Korean food.

Red chili pepper flake ("Gochugaru" in Korean) is one of the key ingredients in Korean cooking. It cannot be replaced with chili flakes or sauces from other cultures when cooking authentic Korean food.

How is our Organic Gochugaru made? First chili peppers are naturally grown using no pesticides or synthetic fertilizers. Then high quality chili peppers are selected and washed with clean spring water. Next, they are naturally sun-dried and ground. The ground chili peppers are thoroughly inspected and any impurities are removed. Sun-dried chili peppers (taeyangcho) are more vibrant in color and retain more nutrients and flavor than machine-dried chili peppers.

What can gochugaru be used for? It is perfect for all types of kimchi, spicy soups, stew & stir-fry or giving a spicy kick to any non-Korean food.

The formula for Wholly Doenjang is simple: three wholesome ingredients and fermentation with love and care. Wholly Doenjang embodies a complex savory flavor without bitterness or overpowering saltiness. The deep pungent smell is a sign of well-fermented soybean paste made with a traditional fermentation method. If you are looking for real Korean doenjang, this is the product.

About artisan UK Kang and the art of jang-making:

Artisan Uk Kang dedicated the past two decades of his life to the art of fermentation. With the know-how he inherited from a jang expert in the 90's, Uk Kang created the foundation for Wholly Jang from traditional jang-making artistry honed for over 40 years. Uk Kang currently lives in the U.S. pursuing his passion to grow a global appreciation for artisanal Korean jang and authentic Korean cuisine. His dream is to propagate the traditional jang fermentation method into the next generation and beyond, since the traditional way is slowly disappearing with industrialization.

Wholly Jang is not completely shackled by strict tradition, though. From that classic foundation, Uk Kang is continuously developing new varieties of jang. Each creative twist captures the essence of traditional jang, while carving a leading edge in the evolving landscape of global food culture, and always maximizing health benefits.

He notes that the reason manufacturers shy away from the traditional jang-making method is that it requires much more attention, effort and fermentation time. Traditional jang is fermented with many strands of natural bacteria, whereas factory-made jang is fermented with artificially cultivated bacteria for faster production and easier quality control. So, factory-made jang may have a consistent taste, but it does not embody the deep complex flavors of the traditional jang. Traditional jang, however, must be made in a clean environment and with consistent monitoring, to ensure good quality and taste. Experienced jang artisans like Uk Kang are able to distinguish beneficial bacteria from unwanted microorganisms, which cause unpleasant flavors and smell. They know how to take care of jang even with changes in climate and surroundings. A genuine love and passion for jang, along with years of hard work and patience, are necessary to achieve the kind of artisan expertise which created Wholly Jang.

The formula for Wholly Doenjang is simple: three wholesome ingredients and fermentation with love and care. Wholly Doenjang embodies a complex savory flavor without bitterness or overpowering saltiness. The deep pungent smell is a sign of well-fermented soybean paste made with a traditional fermentation method. If you are looking for real Korean doenjang, this is the product.

The formula foråÊWholly DoenjangåÊis simple: three wholesome ingredients and fermentation with love and care.åÊWholly DoenjangåÊembodies a complex savory flavor without bitterness or overpowering saltiness. The deep pungent smell is a sign of well-fermented soybean paste made with a traditional fermentation method. If you are looking for real KoreanåÊdoenjang, this is the product.

About artisan UK Kang and the art of jang-making:

Artisan Uk Kang dedicated the past two decades of his life to the art of fermentation. With the know-how he inherited from a jang expert in the 90's, Uk Kang created the foundation for Wholly Jang from traditional jang-making artistry honed for over 40 years. Uk Kang currently lives in the U.S. pursuing his passion to grow a global appreciation for artisanal Korean jang and authentic Korean cuisine. His dream is to propagate the traditional jang fermentation method into the next generation and beyond, since the traditional way is slowly disappearing with industrialization.

Wholly Jang is not completely shackled by strict tradition, though. From that classic foundation, Uk Kang is continuously developing new varieties of jang. Each creative twist captures the essence of traditional jang, while carving a leading edge in the evolving landscape of global food culture, and always maximizing health benefits.

He notes that the reason manufacturers shy away from the traditional jang-making method is that it requires much more attention, effort and fermentation time. Traditional jang is fermented with many strands of natural bacteria, whereas factory-made jang is fermented with artificially cultivated bacteria for faster production and easier quality control. So, factory-made jang may have a consistent taste, but it does not embody the deep complex flavors of the traditional jang. Traditional jang, however, must be made in a clean environment and with consistent monitoring, to ensure good quality and taste. Experienced jang artisans like Uk Kang are able to distinguish beneficial bacteria from unwanted microorganisms, which cause unpleasant flavors and smell. They know how to take care of jang even with changes in climate and surroundings. A genuine love and passion for jang, along with years of hard work and patience, are necessary to achieve the kind of artisan expertise which created Wholly Jang.

The formula for Wholly Doenjang is simple: three wholesome ingredients and fermentation with love and care. Wholly Doenjang embodies a complex savory flavor without bitterness or overpowering saltiness. The deep pungent smell is a sign of well-fermented soybean paste made with a traditional fermentation method. If you are looking for real Korean doenjang, this is the product.

Wholly Ganjang is made with three wholesome ingredients and fermented with love and care. Many soy sauces in the market are full of corn syrup, MSG and contain wheat. Wholly Ganjang, on the other hand, embodies a deep, profound flavor that results from natural fermentation, without the sharpness that most common soy sauces have. Wholly Ganjang is a traditional Korean soy sauce which is richer and saltier than common soy sauces on the market. So, smaller amounts should be used to season food.