Freakin´ good Korean ferments
존맛:JOHN MATT [dʒɔnmat] means
“Freakin´ good" in Korean slang
MEJU
cooked and mashed soybeans are made into brick or donuts shape. Once they are fermented in 35 degrees with straws, usually hanged outside until they get dried perfectly. Meju is used in Korean cuisine to make essential condiments such as Ganjang (soy sauce), Doenjang (soybean paste) and Gochujang (chilli paste)
MALT
gives a natural sweetness. we do not use sugar.
GOCHUKARU
we use gochukaru 100% from Korea. Since all the gochukaru you can possibly find from Asian markets are from China, only processed in Korea, this mission ain`t easy. But we are dedicated to our gochukaru that grew up with Korean soil and clean air.
Fermented with traditional method,
hand-crafted in Berlin
Vegan
NO MSG
NO GLUTEN
NO ADDITIVES
Premium Gochujang
Ssamjang
Ssamjang Hummus
Kkakdugi Kimchi
Jangajji Pickles
DO WE SHIP?
Yes, we do! Free shipping within Germany from 50 €
We deliver for a flat rate of € 7,50 in Germany, check the rate for EU countries.
Our Story
Since 2014, Yurim started catering business in Berlin. One day when she was preparing a breakfast catering, she was not so satisfied with her hummus, but then this idea came up within a minute.
“What about mix with Ssamjang?”
The result was phenomenal. Clients´ reaction was remarkable. Because it was hummus with deep and rich flavour which is nutty yet tangy note. The taste was something familiar but never had before. The best part was that it is very addictive, ended up made people to eat more vegetables.
That is how Ssamjang Hummus was born.
During the pandemic, when everything was unable and restricted. She saw the vision of Ssamjang Hummus, and incubated ideas of John Matt.
TBH I can not promise email you regularly but will try to keep you up-to-date on the latest releases, promos and workshops time to time.
