Jang is the foundation of the taste of Korean food – Korean ancestors have made and used various types of Jang to season foods and broth. Types of Jang include Ganjang (soy sauce), Doenjang (brown bean paste), Gochujang (red pepper paste) and Ssamjang (mixed Gochujang and Doenjang); they are widely used in all kinds of foods – Kimchi, Jangajji, Jorim (food boiled down in soy sauce or other seasonings). The taste of Jang is delicate, deep and to savor, and remains the taste of the hometown. In particular, Korea’s Jang, is made of the fermented soybean lump, in other words, its mixed fermented ingredients are considered to be a sole characteristic. All types of Jang contain live enzyme, “currently on-going” food. In addition, it is truly a well-known fact that – the rich fibers and lactic acid bacteria that is contained and work together in Kimchi make it a very healthy food for containing the physiological functions in the body. 

About SINGSONG Corp.

Founded in 1976, Singsong has been contributing to the world food industry only focusing on Food. We introduced the world's first preservative-free Korean Jang(fermented sauces) in 1991 developing our specialty in Korean Jang field.

Our special products are the world’s lowest-contained sauces(Hot pepper paste, Soybean paste and Seasoned soybean paste) which will make you healthier, along with consistantly improving our techniques.

Gochjang(Fermented Red Pepper Paste) is a tradional korean sauce. It is sweet, spicy, and a savory fermented condiment popular in korean food.