Crafted with blue-backed fish caught off the coast of Jeju, combined with sun-dried sea salt, kelp, dried radish, and tangerines, this traditional Korean sauce is slowly aged in earthenware jars over time.
Unlike typical fish sauce, which is often made from just fish and salt in a single fermentation, Eoganjang follows a more refined, traditional process. After the first fermentation, it undergoes a second fermentation with carefully selected natural ingredients, resulting in a deeper, more balanced flavor.
This is not just another fish sauce — it’s a true fermented delicacy, rooted in heritage and crafted with time, care, and tradition.