Wonkyung Foods manufactures products in an eco-friendly way in Sangwol-myeon, Nonsan-si, Chungcheongnam-do, where the air is clean and the water is clean.

We only use domestically harvested soybeans as our main ingredient. In addition, the sea salt, directly airlifted from the west coast, is aged for more than 3 years and the bittern is removed before use. Soybeans are boiled for five hours in a cast iron cauldron as in the traditional method, and after fermenting and drying soybeans, they are floated in an ocher room lined with rice straw and aged. When time passes and the maturation is finished, soybeans rich in Bacillus subtilis and free from various germs are selected and marinated on the first day of the first month of the lunar calendar.

Wonkyung Food’s traditional source goes through a fermentation and aging process that overcomes the four seasons twice: spring when sprouts shot up, summer when it is hot enough to burn if you touch the jar, autumn when the fields and mountains are dyed red and yellow, and winter when snow is piled up on the jar. In addition, the jar lid must be added to the sincerity of opening and closing every day to create a true unique taste.

Making traditional source. It is a slow, cumbersome, and arduous task. However, because there are customers who are looking for the taste of traditional sauce, nd because there is valuable support from each customer, we make the sauce every day with a sense of reward.

Wonkyung Foods maintains the traditional taste, and is also developing new products that will give customers the taste they want today. We confidently recommend it to everyone who wants a healthy meal for all generations. Wonkyung Food always strives for healthy food.