CJ CheilJedang announced Thursday the launch of Haechandle Yetjang, a new premium lineup under its Haechandle brand.
The new products — Haechandle Yetjang doenjang and Haechandle Yetjang gochujang — are positioned as "authentic pastes that bring the wisdom of traditional flavor to life through modern technology." Both deliver rich taste without additional seasoning.
CJ CheilJedang developed the products by combining traditional fermented paste manufacturing methods with its proprietary fermentation technology to recreate the deep umami and complex flavor of old-style Korean pastes. The pastes are made by fermenting square-shaped meju — pressed soybean blocks cultivated directly from the company's own microbial strains. A "double fermentation" process is then applied, blending fermented square meju with whole-bean meju and aging the mixture a second time, achieving a maturation level two to three times higher than existing products.
The gochujang features a patented technology that ferments rice and soybeans simultaneously to enhance umami. It is formulated with sun-dried red pepper powder and rice malt syrup to balance heat and sweetness, with soy sauce and doenjang added to further deepen the savory flavor.
"Fermented pastes are a product category where taste varies significantly depending on the fermentation process, ingredients and aging method," a CJ CheilJedang official said. "With these new products, we aim to strengthen CJ CheilJedang's fermentation technology competitiveness in the paste market."
korean@heraldcorp.com
