Doenjang

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

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 lumps.
Then, place the lumps in a well-ventilated spot,
and leave them to dry at room temperature.

Step 03

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 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 lumps in the brine solution.
Place the soybean lumps and brine solution in a ceramic pot,
and anchor the lumps 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 bright 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

Prepare a sterile pot, insert the paste
(texture must be somewhat thick).
Pack the pot tight to remove any air
bubbles
or air pockets inside, sprinkle some Sinan sun-dried salt
and add kelp to further ferment the paste.

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

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 lumps. Then, place the lumps in a well-ventilated spot, and leave them to dry at room temperature.

Step 03

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 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

Prepare a sterile pot, insert the paste (texture must be somewhat thick). Pack the pot tight to remove any air bubbles or air pockets inside, sprinkle some Sinan sun-dried salt and add kelp to further ferment the paste.

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.

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

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 lumps.
Then, place the lumps 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 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.

Prepare a sterile pot, insert the paste
(texture must be somewhat thick).
Pack the pot tight to remove any air
bubbles
or air pockets inside, sprinkle some Sinan sun-dried salt
and add kelp to further ferment the paste.