Secrets behind our sauce

Korea's 45th Cuisine Artisan, Seong Myeong Lye, produces the fermented soybean paste with her expertise reflecting the best timing, temperature, and humidity, minimizing the pungent smell of fermented soybean and maximizing the umami flavor. Using raw ingredients grown surrounded by fresh water and clean air at the foot of Mt. Juwang in Gyeongsangbuk-do, traditional fermentation techniques are applied for 12 months of aging to produce the best products.

Recipe for crab stew with Golden Mac Soybean Paste

Ingredients

Soybean paste, water, blue crab, short-necked clam, radish, zucchini, onion, scallion, tofu, red pepper flake, kelp, soy sauce, salt

Recipe

1. Add kelp to water to make into a broth.

2. While the broth is boiling, chop the other ingredients.

3. Take out the kelp and add the soybean paste and red pepper flakes.

4. Add the blue crab and boil , then add all the other ingredients and cook

5. Season with salt and soy sauce.

Mackurum's representative line of soybean paste, made using a layering method

Korea Mackurum's representative golden line soybean product is aged for more than 16 months in aged pots and delivers deep flavors created by applying a layering method which consists of extracting the soy sauce from the first initially matured sauce and adding meju to the sauce once again for a second round of ripening.