Process

Hopes to bring simple, comforting flavors to the table through pure ingredients and heartfelt care.

Production Process

From carefully selected ingredients to time-honored fermentation, every step is guided by patience, precision, and a commitment to authentic flavor.
Each process is carried out with meticulous care to ensure consistent quality and deep, rich taste.

Step 01

Harvest well-ripened soybeans 100% from Korea, then screen to remove any rotten soybeans.

Step 02

Following a traditional recipe, mix steamed soybeans with water
(twice the volume of the soybeans) in an iron cauldron, then cook slowly.
Stir the cauldron to prevent soybeans sticking to the bottom.

Step 03

Once the soybeans are sufficiently steamed,
scoop them up and mash
the beans roughly into a paste.
Use a mold to make the paste into blocks.
Then, place the blocks in a well-ventilated spot,
and leave them to dry at room temperature.

Step 04

Once the soybean lumps become dry enough,
tie them together with straws, then hang the lumps for
fermentation in a fermenting room.
Here, the temperature and humidity
must be kept around 40Co and 30% respectively.

Step 05

Add sun-dried salt from Sinan to pristine water
from Jangheung to prepare an 18% brine solution
that does not require the removal of any bittern.
Soak the evenly fermented soybean blocks in the brine solution.
Place the soybean blocks and brine solution in a ceramic pot,
and anchor the blocks down to prevent them
from rising up to the surface.
Finally, add charcoal. Take extra care for 60~70 days
to make sure no contaminants get mixed into the pot.
Leave the ingredients to mature and ferment
under the clear sunshine and clean winds of Jangheung.

Step 06

Once the fermenting period is over,
take out the fermented soybean lumps soaked
in the brine solution.
Then, mash them into a paste again by hand.
Here, add brine to adjust the density of the paste.

Step 07

Add kelp from Wando Island,
black beans produced in Korea,
and shitake mushrooms from Jangheung
to the brine solution,
then simmer for a full day.

Step 08

Once the Ganjang has simmered for a full day,
filter with a cloth, pour the Ganjang into a ceramic pot
produced at Gangjin Kiln
(a kiln used to produce Goryeo Celadon),
then leave it under the sun and wind for 720 days.

What we offer

Fromwell is dedicated to produce foods that provide health benefits in each and every spoon to each of our customers.

This is our promise to offer products produced with great care from the producer,
products that can provide healthy benefits with each and every spoon to our customers.

Fromwell is dedicated to produce foods that provide health benefits in each and every spoon to each of our customers.

Get In Touch

Process

Hopes to bring simple, comforting flavors to the table through pure ingredients and heartfelt care.

Production Process

From carefully selected ingredients to time-honored fermentation, every step is guided by patience, precision, and a commitment to authentic flavor. Each process is carried out with meticulous care to ensure consistent quality and deep, rich taste.

Ganjang

Gochujang

Doenjang

Green Plum Syrup

Stir Fried Gochujang

Gourmet Jam

Step 01

Harvest well-ripened soybeans 100% from Korea, then screen to remove any rotten soybeans.

Step 02

Following a traditional recipe, mix steamed soybeans with water (twice the volume of the soybeans) in an iron cauldron, then cook slowly. Stir the cauldron to prevent soybeans sticking to the bottom.

Step 03

Once the soybeans are sufficiently steamed, scoop them up and mash the beans roughly into a paste. Use a mold to make the paste into blocks. Then, place the blocks in a well-ventilated spot, and leave them to dry at room temperature.

Step 04

Once the soybean lumps become dry enough, tie them together with straws, then hang the lumps for fermentation in a fermenting room. Here, the temperature and humidity must be kept around 40Co and 30% respectively.

Step 05

Step 06

Once the fermenting period is over, take out the fermented soybean lumps soaked in the brine solution. Then, mash them into a paste again by hand. Here, add brine to adjust the density of the paste.

Step 07

Add kelp from Wando Island, black beans produced in Korea, and shitake mushrooms from Jangheung to the brine solution, then simmer for a full day.

Step 08

Once the Ganjang has simmered for a full day, filter with a cloth, pour the Ganjang into a ceramic pot produced at Gangjin Kiln (a kiln used to produce Goryeo Celadon), then leave it under the sun and wind for 720 days.

What we offer

Fromwell is dedicated to produce foods that provide health benefits in each and every spoon to each of our customers.

Get In Touch

From carefully selected ingredients to time-honored fermentation, every step is guided by patience, precision, and a commitment to authentic flavor.
Each process is carried out with meticulous care to ensure consistent quality and deep, rich taste.

Following a traditional recipe, mix steamed soybeans with water
(twice the volume of the soybeans) in an iron cauldron, then cook slowly.
Stir the cauldron to prevent soybeans sticking to the bottom.

Once the soybeans are sufficiently steamed,
scoop them up and mash
the beans roughly into a paste.
Use a mold to make the paste into blocks.
Then, place the blocks in a well-ventilated spot,
and leave them to dry at room temperature.

Once the soybean lumps become dry enough,
tie them together with straws, then hang the lumps for
fermentation in a fermenting room.
Here, the temperature and humidity
must be kept around 40Co and 30% respectively.

Once the fermenting period is over,
take out the fermented soybean lumps soaked
in the brine solution.
Then, mash them into a paste again by hand.
Here, add brine to adjust the density of the paste.

Add kelp from Wando Island,
black beans produced in Korea,
and shitake mushrooms from Jangheung
to the brine solution,
then simmer for a full day.

Once the Ganjang has simmered for a full day,
filter with a cloth, pour the Ganjang into a ceramic pot
produced at Gangjin Kiln
(a kiln used to produce Goryeo Celadon),
then leave it under the sun and wind for 720 days.