Manufacturing Process
Soybean paste & Soy sauce Manufacturing Process
01
Farming
We harvest beans grown in Andong either by us or by contractors.
02
Cleaning
Beans are washed several times to get them clean.
03
Culling
Following the washing, only good beans are culled to make excellent soy sauce.
04
Boiling
Beans are boiled in a traditional Korean caldron on wood fire.
05
Making fermented soybean lumps
Boiled beans are shaped into lumps, which are dried.
06
Soy sauce making
Soy sauce is made on an auspicious day picked out of the lunar first month of the year.
07
Separation
Soybean paste is separated from soy sauce 60 to 70 days later.
08
Ripening
Soybean paste and soy sauce are fermented and ripened for over a year and a half.
09
Packaging
Well-ripened soybean paste and soy sauce are packaged and sent to customers.
Glutinous Rice Red Pepper Sauce Manufacturing Process
01
Washing
Glutinous rice is washed clean, bloated, and then steamed.
02
Squeezing
Malt is put into a cloth wrapper, which is steeped into water. Malt is squeezed by wringing the wrapper.
03
Fermentation
Put steamed glutinous rice into liquid malt and let it ferment soundly.
04
Brewing
Add grain syrup, and let the preparation brew for 2 or 3 hours.
05
Blending
Let the brewed solution cool down and then, mix it with red pepper powder, crumbs of fermented soybean paste, and bay salt.
06
Ripening
Put red pepper sauce into a jar and let it ripen for over six months.