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Jang
Jang
Chamhansol Traditional Soy Sauce
Hansik ganjang (Korean traditional soy sauce) from house-made meju, aged in onggi jars.
Net weight900 mL
Shelf lifeSee package
StorageSee package
Send an inquirySpecifications, MOQ and export pricing on request.
Highlights
- 01Meju fermented in-house from Korean soybeans
- 02Korean sea salt (cheonilyeom)
- 03Bedrock groundwater drawn from 120 m below ground
- 04Naturally aged in traditional onggi jars
- 05No preservatives
Specifications
| Net weight | 900 mL |
|---|---|
| Ingredients | Korean soybeans 32%, Korean sea salt 20%, purified water (contains soybean) |
| Food type | Hansik ganjang (Korean-style soy sauce) |
| Allergens | Soybean |
| Certifications | Suncheon Mayor's Quality Certification (trademark licence, valid 2024.1.1–2026.12.31), Jeollanam-do Governor's Quality Certification (provincial joint trademark licence no. 08-3-11-2, valid 2024.1.1–2026.12.31) |
Nutrition Facts
| Basis | per 100 g (900 mL pack) |
|---|---|
| Energy | 16.6 kcal |
| Sodium | 7463.6 mg (373% DV) |
| Carbohydrate | 0.3 g |
| Sugars | not detected |
| Fat | 0.2 g |
| Saturated fat | not detected |
| Trans fat | not detected |
| Cholesterol | not detected |
| Protein | 3.4 g (6% DV) |
| Moisture | 74.1 g |
| Ash | 22.0 g |
How to Enjoy
- Seasoning soups and stews
- Dressing blanched greens
- Braising fish, tofu or vegetables
- Stir-fries
- Dipping and seasoning sauces
- All-purpose seasoning for Korean dishes
- Fine sediment at the bottom is natural meju residue typical of traditionally brewed soy sauce
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