Sunchang Moon Okrye Traditional Gochujang in Onggi 순창문옥례 전통 고추장 옹기

An artisanal, traditional 고추장 gochujang (red chili paste) from Sunchang, a region famous for its fermented sauces.

The gochujang is fermented for over a year in 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.

Onggi

Specially presented in traditional 옹기 onggi, a smaller version of the earthen pots in which gochujang, and other jang, are fermented.
This special edition brings a piece of traditional Korean storageware and tableware to your very home.

400g

Ingredients

Made with 100% Korean ingredients: 
Gochugaru (chili powder) 23%, glutinous rice, fermented soybean powder, barley malt, salt, soy sauce (soybean, salt), sea salt, purified water

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

Storage instructions

This gochujang is still alive - its probiotics continue to ferment, unlike industrially made gochujang which are pasteurised, killing the beneficial cultures.
Please refrigerate to stop continuing fermentation, and for best experience.

Artisan's story

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.