“A healthy table is the foundation of a healthy family.”
We hope that when people think of Hanbanjang, they think of delicious doenjang and healthy food.
As people reach middle age, the risk of chronic diseases increases, and interest in healthy foods grows.
Hanbanjang was founded on the belief that a healthy table leads to a healthy family, with the hope of protecting health through the steady consumption of wholesome ingredients.
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When the table becomes healthier, the family becomes healthier.In today’s busy lives, more people are replacing meals with convenient foods such as fast food and instant meals. As a result, the rate of chronic diseasescontinues to rise in middle age, even among those without a family history.
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Healthy food made simply at home.Doenjang is Korea’s traditional fermented food, but many people believe it is difficult to make. That is why we developed a way for anyone to make it easily at home.
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01 Fermented foods valued for gtheir wellness benefitsHanbanjang crafts its doenjang using premium anchovy fish sauce from Baengnyeongdo and Al-meju fermented with yellow koji culture.
When making doenjang, adding a small amount of anchovy fish sauce helps promote fermentation through its rich amino acids and enzymes, allowing the aging process to develop more smoothly and creating a deeper umami flavor. Although the aroma may seem strong at first, it gradually matures into a rich and savory taste over time.
When preparing Al-meju, the use of yellow koji culture helps ensure stable fermentation while actively breaking down proteins and starches, resulting in a richer umami flavor and natural sweetness. It also helps suppress the growth of unwanted microorganisms, supporting a cleaner and more hygienic fermentation environment while reducing variations in quality through consistent fermentation.
Traditional meju can sometimes be affected by aflatoxin-producing molds that may develop during long drying periods. For this reason, Hanbanjang uses Al-meju fermented with yellow koji culture. The combination of soybean protein and the amino acids from fish sauce enhances both flavor and nutrition, creating a deeper umami taste that enriches the flavor of both doenjang and soy sauce.
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02 Unboiled Raw Soy SauceA soy sauce that overcomes the shortcomings of traditional soy sauce, which can develop an astringent taste over time. As it ages, its color deepens along with its rich umami flavor.
For soy sauce, many commercially available products are acid- hydrolyzed soy sauces commonly sold in supermarkets. One reason is that traditional soy sauce tends to darken over time and can develop an astringent taste, which may limit its use in cooking.
Hanbanjang soy sauce is made from the natural extracts of salted seafood, soybeans, kelp, and dried pollock developed through a 70-day aging process. This allows it to overcome the typical drawbacks of traditional soy sauce. Even as the color deepens over time, it does not develop an astringent taste and instead gains a rich, layered umami flavor.
While soy sauce is commonly heat- treated before use, Hanbanjang’s soy sauce is an unboiled raw soy sauce, preserving a fuller and more distinctive flavor.
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03 Salt-Free Cheonggukjang
Loved by EveryoneMade with Bacillus subtilis, a beneficial bacteria known for its resistance to heat and stomach acid.
Hanbanjang’s cheonggukjang is a salt -free fermented soybean product made without added salt, carefully crafted to preserve both the natural flavor of the ingredients and their nutritional value. By minimizing unnecessary additives and maintaining a natural fermentation process, it is made so that anyone can enjoy it comfortably. Its clean taste and deep, rich flavor are among its defining characteristics.
Like Japanese natto, Korean cheonggukjang is fermented using Bacillus subtilis. This beneficial bacteria is known for its strong resistance to high temperatures and stomach acid, and it has long been associated with supporting digestive health and overall wellness. In addition, nattokinase, a compound produced during fermentation, has attracted attention for its potential benefits related to circulatory health.
Hanbanjang produces cheonggukjang without salt because Bacillus subtilis, the key microorganism responsible for fermentation, is sensitive to salinity. Adding salt can reduce the activity of the bacteria or inhibit fermentation altogether, which is why the salt-free method is maintained. Cheonggukjang fermented in this way also develops far less of the strong odor traditionally associated with it, resulting in a milder and more approachable flavor.