Jang — fermented soybean and chili pastes and sauces — is the base of Korean cooking. For importers it is an attractive category: shelf-stable, used in both retail and food service, and in growing demand as Korean recipes go mainstream.
The main products
| Product | What it is |
|---|---|
| Gochujang | Fermented chili paste made with red pepper powder, glutinous rice or wheat, and soybean powder. |
| Doenjang | Fermented soybean paste, similar in use to miso but stronger. |
| Ssamjang | Dipping paste blended from doenjang and gochujang. |
| Ganjang | Korean soy sauce — brewed for general use, or traditional soup soy sauce. |
Traditional vs. brewed
Traditional jang is made with meju and aged, often in earthenware jars; flavor varies batch to batch. Factory-brewed products are more consistent and are usually preferred by food service. Many producers offer both.
Questions to ask
- Is the base glutinous rice or wheat (relevant for gluten-free claims)?
- Where do the soybeans and chili come from?
- Sweetener type and sugar level.
- Formats: tubs, squeeze bottles, bulk pails for food service.
Browse jang manufacturers or request quotes.