Wholly Jang

Wholly Gochujang is created with wholesome ingredients expertly blended to near perfection. Premium quality gochugaru (chili pepper powder) is used in the gochujang, creating a profound spicy flavor without bitterness. The deep, rich flavor comes from naturally fermented soybeans. 100% brown rice syrup adds a hint of sweetness and natural shine. The finishing taste is pure and clean unlike common gochujangs, which are filled with flavor enhancers and corn syrup. Wholly Gochujang is also low in sodium. So enjoy the spicy goodness without worries!

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.

Wholly Gochujang is created with wholesome ingredients expertly blended to near perfection. Premium quality gochugaru (chili pepper powder) is used in the gochujang, creating a profound spicy flavor without bitterness. The deep, rich flavor comes from naturally fermented soybeans. 100% brown rice syrup adds a hint of sweetness and natural shine. The finishing taste is pure and clean unlike common gochujangs, which are filled with flavor enhancers and corn syrup. Wholly Gochujang is also low in sodium. So enjoy the spicy goodness without worries!

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.

Wholly Gochujang is created with wholesome ingredients expertly blended to near perfection. Premium quality gochugaru (chili pepper powder) is used in the gochujang, creating a profound spicy flavor without bitterness. The deep, rich flavor comes from naturally fermented soybeans. 100% brown rice syrup adds a hint of sweetness and natural shine. The finishing taste is pure and clean unlike common gochujangs, which are filled with flavor enhancers and corn syrup. Wholly Gochujang is also low in sodium. So enjoy the spicy goodness without worries!

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.

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.

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. åÊWholly 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.

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.

Wholly Gochujang is created with wholesome ingredients expertly blended to near perfection. Premium quality gochugaru (chili pepper powder) is used in the gochujang, creating a profound spicy flavor without bitterness. The deep, rich flavor comes from naturally fermented soybeans. 100% brown rice syrup adds a hint of sweetness and natural shine. The finishing taste is pure and clean unlike common gochujangs, which are filled with flavor enhancers and corn syrup. Wholly Gochujang is also low in sodium. So enjoy the spicy goodness without worries!

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.

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.

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. åÊWholly 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.

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.

Wholly Gochujang is created with wholesome ingredients expertly blended to near perfection. Premium quality gochugaru (chili pepper powder) is used in the gochujang, creating a profound spicy flavor without bitterness. The deep, rich flavor comes from naturally fermented soybeans. 100% brown rice syrup adds a hint of sweetness and natural shine. The finishing taste is pure and clean unlike common gochujangs, which are filled with flavor enhancers and corn syrup. Wholly Gochujang is also low in sodium. So enjoy the spicy goodness without worries!

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.

Wholly Gochujang is created with wholesome ingredients expertly blended to near perfection. Premium quality gochugaru (chili pepper powder) is used in the gochujang, creating a profound spicy flavor without bitterness. The deep, rich flavor comes from naturally fermented soybeans. 100% brown rice syrup adds a hint of sweetness and natural shine. The finishing taste is pure and clean unlike common gochujangs, which are filled with flavor enhancers and corn syrup. Wholly Gochujang is also low in sodium. So enjoy the spicy goodness without worries!

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 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.

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.

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. åÊWholly 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.

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.

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. åÊWholly 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.

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.

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. åÊWholly 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.

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.