"Make Jang at Home with Traditional Meju Made from Domestic Soybeans"

Nonghyup Distribution to Sell Related Products Including Mejut Powder, Cheonil Salt, and Hangari Until the 14th of Next Month

On the 18th, fermented soybean blocks made from domestic Korean soybeans are being showcased at the Nonghyup Hanaro Mart Yangjae branch in Seocho-gu, Seoul.

[Asia Economy Reporter Jo In-kyung] Nonghyup Distribution, which operates Hanaro Mart, announced on the 20th that it will offer discounts on various local products, including traditional meju made from Korean agricultural products, meju powder, almeju, sun-dried salt, and jangdoks, until the 14th of next month.

Traditionally, meju is usually made in November, and jang (fermented soybean paste) is prepared between the first lunar month and around March. Accordingly, Nonghyup Distribution's Yangjae branch is holding a 'Traditional Jang Making Event' where customers can prepare enough jang to last a year.

Until March 14, traditional meju from Namandong, Jipyeong, Yeongwol, and Hamyang Nonghyup will be sold by weight at 31,200 KRW (1.3 kg), 64,800 KRW (2.4 kg), and 128,000 KRW (5.2 kg), respectively. Essential materials for jang making, such as 13,500 KRW (10 kg) sun-dried salt and 85,000 KRW (14ℓ) cultural heritage earthenware jars, will also be available.

A Nonghyup Distribution official stated, "We have prepared ingredients made from Korean agricultural products so that customers can easily make jang at home and consume it safely."

This content was produced with the assistance of AI translation services.