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About Makjang

Jangmaeul Makjang is a highly nutritious, fermented Korean traditional food that can be made faster and eaten sooner than doenjang

Unlike ordinary miso remaining in soy sauce (soy sauce), you can eat quickly after soaking.
Depending on the area, it is said that it has been dipped into the meju and dipped in the flour.
After 10 days of soaking, you can eat a lot of it in Gyeongsang and Gangwon.

Characteristics of Makjang

It is said that it can be eaten just because it is soaked.
Traditional miso soup is generally made as a by-product after souring soy sauce, but its surface is excellent in taste and nutrition because it is soaked with meju powder. Unlike conventional miso, the reason why you do not need to mature for a long time is that it does not squeeze meju in soybeans from the beginning, but mixes the starch and uses meju for sushi. When starch such as wheat, rice, and barley is added, the sugar is decomposed and fermentation is quick and the sweetness is also high.
Changmyeong Chosun is a Korean bean, which is made from yellow clay. It is made of meju and wheat and barley with high quality red pepper powder. If it tastes refreshing, miso flavor, it is not so much, and if you want to be sweet, it is a masterpiece that boasts of miso soup in the rainy season.

Joseon Makjang

Our traditional Makjang is made with our own know-hows.

In the rainy season, Chosun is used as a bean, and the bean is roasted in the Hwangtobang.
Wheat and barley with a good red pepper powder, natural matured in the sunshine of the traditional confectionery
The taste is different from the sesame seeds, and the aftertaste is neat and fresh
If you want to be sweet and not miso
It is a gem that boasts of miso miso.

Jang Maeul’s Jangs are delicious because:

- Doenjnag made with 100% soybeans, without any added preservatives or coloring
- Compared with other brands, our Doenjang contains more than 10 times of Amino acids, which is known to decide the overall taste of Jang.
- Meticulous control on the conditions including temperature, humidity and time of fermentation.
- Clear water from Milyang region, known for its clean environment
- Traditional way of Ongi-fermenting (fermentation done in ceramic jars) -preservative-free, environmental hormone-free

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CEO : Kyumin Park | T. +82-10-6511-4021 F. +82-55-391-1066 E. jangmaeul@naver.com
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