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Quantity
1
Description
Highlights
Handcrafted in the mountain village of Sangsari, Pohang, from just three things — soybeans, sea salt, and water — and aged a thousand days. That slow brewing is what gives Jookjangyeon's soy sauce its deep, rounded umami and quie...
Reviews
5.0
3 ratings
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Special for a reason
Used it for sauce on meat dishes, vegetable bachan, on rice just because. Part of learning how to make and loving the process as a newcomer to Korean cooking. Your company was recommended in a popular Korean cookbook, and I have been the happy sampler ever since.