The conventional fermentation period for doenjang is at least 6 weeks, though the doenjang from Kisoondo takes at least a year to produce. The result is a complex, layered flavor you won't find in factory-made doenjang. The addition of barley and brown rice balances out the flavor of the otherwise punchy doenjang, while the chili seeds add just enough subtle heat to make this perfect for a variety of uses.
We recommend playing around with gochujang. Though you can eat gochujang on its own, the versatility of this sauce will pleasantly surprise you. Add a little sesame oil for a quick bibimbap sauce; mix in sugar and soy sauce for a delicious marinade; or simply add a spoonful into stews for a deeper flavor.