Cho Jung-hyun of Sunchang Moon Okrye 조정현 - 순창문옥례 | Artisan

7 generations of 고추장 gochujang

We curated Sunchang Moon Okrye for their fiery passion.

Experience gochujang as it should be, made traditionally, similar to what the kings and queens of Joseon enjoyed.

Crafted by 1 of 83 recognised Korean Food Grand Masters (1 of just 2 for gochujang), 조정현 Cho Jung-hyun, with traditional methods passed down for 7 generations.

His mother, 문옥례 Moon Ok-rye, was also recognised as a Grand Master.

Made in the Sunchang region, amidst the unique terrain, climate, and famously pure water, using 100% Korean ingredients.

Their gochujang is the culmination of all this knowledge, time, and sincerity, creating a depth of flavour.

And now, we warmly share the heritage and experience with you.

Making process

The gochujang is fermented for over a year in jangdok (earthen pots), with the preparation starting in the 7th month of the lunar calendar.
Industrial, mass market gochujang is often aged for only a few months.

The meticulous and slow aging gives a balanced flavour profile that lingers - a light sweetness, long lasting, deep richness, and a gentle and warming heat.

Sought after in Korea by those who appreciate tradition, quality, natural ingredients, and can be found on the shelves of high quality grocers and department stores.

Unlike industrially made gochujang which is pasteurised, traditionally made gochujang is not pasteurised, and is better kept refrigerated.

Ingredients

Made with 100% Korean ingredients.

No added sugar, artificial preservatives or additives. 
Made purely as was traditionally.