Step1 Ground up fermented soybeans
(100% harvested in Korea),
then sift the powder using a sifter.

Step2 Prepare a 1:1 mixture of sticky rice powder
(100% harvested in Korea)
and barley malt (100% produced in Korea)

Step3 Ripen red peppers (100% harvested in Korea)
for one day, dry them in the sun, remove the stems,
wipe them clean of any contaminants,
then ground them into a fine powder.

Step4 Mix the red pepper powder
with the sticky rice powder,
and the filtered plum concentrate,
including the ground up meat of the plum fruit.

Step5 Filter plum concentrate produced
during last year’s summer season
through a cotton cloth, then ground up
the remaining meat of the fruit.

Step6 Mix all ingredients thoroughly,
insert the entire mix into a ceramic pot made
at the Gangjin Kiln, then leave the pot
to let the ingredients ferment
under the sun and in the wind.

Step1 Harvest well-ripened soybeans 100% from Korea,
then screen to remove any rotten soybeans.

Step2 Following a traditional recipe,
mix steamed soybeans with water (twice the volume of the soybeans)
in an iron cauldron, then cook slowly.
Stir the cauldron to prevent soybeans sticking to the bottom.

Step3 Once the soybeans are sufficiently steamed,
scoop them up and mash the beans roughly into a paste.
Use a mold to make the paste into lumps.
Then, place the lumps in a well-ventilated spot,
and leave them to dry at room temperature.

Step4 Once the soybean lumps become dry enough,
tie them together with straws,
then hang the lumps for fermentation
in a fermenting room. Here, the temperature
and humidity must be kept
around 40Co and 30% respectively.

Step5 Add sun-dried salt from Sinan
to pristine water from Jangheung
to prepare an 18% brine solution
that does not require the removal
of any bittern.
Soak the evenly fermented soybean lumps
in the brine solution.
Place the soybean lumps and brine solution in a ceramic pot,
and anchor the lumps down to prevent them from rising up to the surface.
Finally, add charcoal.
Take extra care for 60~70 days to make sure no contaminants get mixed into the pot.
Leave the ingredients to mature
and ferment under the bright sunshine and clean winds of Jangheung.

Step6 Once the fermenting period is over,
take out the fermented soybean lumps soaked
in the brine solution.
Then, mash them into a paste again by hand.
Here, add brine to adjust the density of the paste.

Step7 Prepare a sterile pot, insert the paste
(texture must be somewhat thick).
Pack the pot tight to remove any air bubbles
or air pockets inside, sprinkle some Sinan sun-dried salt
and add kelp to further ferment the paste.

Step1 Select plums with small seeds, solid flesh,
and without any scarring on the surface.
Remove the stems, clean the fruits with baking soda
and running water, then dry.

Step2 Prepare a sterile pot, insert the green plums
and brown sugar (60:40),
and distribute the ingredients evenly.

Step3 Cover the lid of the pot with a hemp cloth,
tie the cloth tight, then place the pot under direct sunlight
for three~four hours a day for a period of three months.

Step4 Once this primary maturing process is complete,
remove the plums, pour the plum concentrate into a separate pot,
then ferment it for at least one more year (secondary maturing process).

Step1 Ground up fermented soybeans
(100% harvested in Korea),
then sift the powder using a sifter.

Step2 Mix the red pepper powder
with the sticky rice powder,
and the filtered plum concentrate,
including the ground up meat of the plum fruit.

Step3 Prepare a 1:1 mixture of sticky rice powder
(100% harvested in Korea)
and barley malt (100% produced in Korea)

Step4 Mix all ingredients thoroughly,
insert the entire mix into a ceramic pot
made at the Gangjin Kiln,
then leave the pot to let the ingredients ferment
under the sun and in the wind.

Step5 Ripen red peppers (100% harvested in Korea)
for one day, dry them in the sun, remove the stems,
wipe them clean of any contaminants,
then ground them into a fine powder.

Step6 Mince the carefully selected
ingredients and stir fry.

Step7 Filter plum concentrate produced
during last year’s summer season through
a cotton cloth, then ground up
the remaining meat of the fruit.

Step8 Create a broth with kelp from Wando Island,
beef (Korean beef), and fish stock
(dried pollack, anchovies, dried yellow croaker, etc.).

Step9 Mix the matured Gochujang, the broth,
and other stir fried ingredients,
then stir fry them once again to add a savory flavor.
Put the final touches on the tasty stir fried Gochujang
by adding some perilla and sesame seed oil.

Step1 Select good-quality fruit, clean them,
and remove any residual moisture.

Step2 Marinate the good-quality fruit
in organic sugar
and allow the fruit to mature
for approximately a month.

Step3 Meanwhile, slice the fruit into small pieces,
then dry them in a heater at 60oC
to minimize the loss of nutrients
while maintaining the chewy texture of the fruit.

Step4 Take out the fruit from the sugar,
then add oligosaccharide as well as
the dried fruit and simmer the mixture.
Here, stir the ingredients to make sure
they do not stick to the bottom.