Cho Jung-sook of Danong Food 조정숙 - 다농식품

3 generations of 된장 doenjang

We curated Danong for their respectful honouring of nature's ways.

Experience doenjang as it should be, made traditionally, aged for over 2 years.

Crafted by 1 of 83 recognised Korean Food Grand Masters 조정숙 Cho Jung-sook, with traditional methods passed down for 3 generations.

Artisan's story 

Cho Jung-sook married into the Chogye Byeon clan and absorbed the jang making methods beside her mother-in-law, learning to feel the condition of beans, the smell of fermenting meju, the state of the brine.

Learning jang making meant inheriting not just technique but the household's whole way of life and spirit, the jangdok, meju, the smell of doenjang "simply part of everyday life, not anything special".

"The flavour of jang does not stem from mere measurements of ingredients and products. To learn the art takes feeling and recognising the scent of jang" - Cho Jung-sook

Made in Chojeong, Cheongju, a region historically known for its water, using pesticide-free Korean soybeans, and sun-dried sea salt from Imja-do.

Over 1,000 onggi now stand on their terrace, each holding jang that ages through the seasons.

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

Making philosophy and process

Meju is dried and fermented slowly over roughly two months, in the traditional method of rooms lined with rice straw, a setting recreated today under careful hygiene management.
The right conditions are afforded to the meju to ferment naturally, rather than reducing the time through shortcuts.

The meju is submersed in the purified water and sea salt, along with charcoal, chilli peppers, and daechu (red dates). This blossoms into doenjang and ganjang, like twins, before being separated. Doenjang then continues aging in the onggi for a minimum of two years.

Jang making traditionally begins between winter and early spring, often timed to the first lunar month. This allows the fermentation to start slowly and stably before warming weather brings the jars to life. It is, in the maker's words, a method that uses a full year's seasons, not a production line.

The family maintains the traditional process, largely unchanged, even as demand and scale grows.

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

There is not one secret technique, but a whole process sustained over a long time.

Ingredients

Made with 100% Korean ingredients.

Pesticide-free soybeans.
Sun-dried sea salt from Imja-do, Sinan.
Water from Chojeong.

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