Ki Soon-do of Kisoondo 기순도 - 기순도

380 years of 간장 ganjang 

We curated Kisoondo for their legacy which has survived an incredible test of time.

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

Grand Master 기순도 Ki Soon-do preserves 양진재 Yang Jin-jae family’s 380 year legacy. That legacy is symbolised by the more than 1,000 장독 jangdok (earthen pots), in which the jang age, surrounding the family house.

She preserves the 380 year old seed soy sauce, used only for the most special of occasions. It was served at the banquet  for the US presidential state visit of Korea, with the president dining on soy sauce older than the US itself.

Her 간장 ganjang (soy sauce) is crafted from only 3 ingredients: non-GMO soybeans, bamboo salt, and purified water drawn from 160m underground; all 100% Korean.And now, we warmly share the heritage and experience with you.

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

Making process

Korean Food Grand Master Ki Soon-do's flagship 진장 jinjang (deep soy sauce), for which she was recognised as a Grand Master, aged for over 5 years, embodying the time and dedication taken to produce a depth of complex, long lasting flavours.

Sought after in Korea by those looking for a very special ganjang to upgrade the flavour of their cooking, and can be found on the shelves of high quality grocers and department stores.

In autumn, they soak then cook freshly harvested soybeans, which are non-GMO, then shape them into meju blocks. They are then air-dried in traditional ochre chambers for a month, during which time bacteria naturally develop.

In November, the meju blocks are placed in a solution of mineral water drawn from 160m underground, and salt that has been roasted in bamboo, then placed in jangdok.

After around 8 to 10 weeks, the meju is separated, leaving the liquid ganjang, which is then aged further to continue developing depth of flavour.

The ganjang is matured for 1 to 2 years.

Jinjang for over 5 years, and aged further in special pots.
What makes jinjang truly special, is that a little of the 380 year old ssiganjang is added.
When you use jinjang, you are physically connecting with that which existed in the 17th century.

Flavours and usage

Ganjang has a deep, bold flavour.
Jinjang has an even deeper, earthier flavour, with notes of caramel, and a thicker texture.

If using ganjang instead of jinjang, please use 50% more than the recipe calls for.
If using jinjang instead of ganjang, please use 33% less.