In Damyang county, South Korea, Ki Soon-do, the countryâs sole grand master of traditional aged soy sauce, embodies the art of patience in fermentation. With 1,200 clay pots, she carefully crafts soy sauce using only soybeans, water, and salt, emphasizing that time is key to flavor development. Ki, aged 75, is a 10th-generation jang maker charged with preserving family traditions that have lasted 370 years. For her, jang is the essence of Korean cuisine, foundational to its flavor and identity, representing a deeply rooted cultural legacy that she aims to share with future generations.
In modern life, everyone is rushing. But some things cannot be rushed. Master Ki carefully breaks down lumps in doenjang (fermented soybean paste), ensuring consistent texture before the next stage of ageing.
Korean traditional soy sauce needs three things: soybeans, water and salt, Ki explains. And care and time. Without time, there is no flavour.
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