The steeping is unchanged. We only added the stop
Selecting the raw material, simmering the soy sauce, pouring it over, holding it cold — the order is no different from the Joseon cookbooks. What we added is deciding when to stop, and a way to actually stop it.
- 4 traditional craft steps
- 12–72 hour maturation
- In-package pressurization
- Penetration stopped
How soy-marinated seafood is steeped
Select, simmer the soy sauce, cool it and pour, then hold it cold. The order is not far from the Joseon cookbooks. Each step also carries something the traditional method cannot handle.
- 01
Selecting the raw material
We take only live animals — crabs that still work their claws, abalone whose foot still grips. Nothing can be hidden by cooking, so half the result is decided at this step.
If the producing region and the season are wrong, no later step can make up for it.
- 02
Simmering the soy sauce
Dashi ingredients go into the soy sauce, it is boiled and then cooled completely. Poured hot, it cooks the surface of the flesh and turns a marinade into a braise.
Keeping quality rests on soy sauce concentration alone — and the stronger it is, the more it covers the taste of the raw material.
- 03
Steeping and re-pouring
Pour the cooled soy sauce over, draw it off days later, boil it and pour it back. Repeating this brings the seasoning all the way to the center.
How often and when to re-pour rests on the experience of the person doing it.
- 04
Cold maturation
Held at 0–4°C until the seasoning reaches the center. Where you place that moment decides how the marinade tastes.
The seasoning keeps going in after it is lifted out, so the product turns salty and soft in distribution.
* What the traditional method cannot handle
Every raw material runs its own clock
Where jeotgal speaks in months and up to three years, soy-marinated seafood speaks in half days and three days. Short does not mean simple — it is because the window is short that the moment has to be exact.
- Saeu-jang12–24h
One night — the shell holds the salt back
- Jeonbok-jang24h
One day — the meat is firm, so the seasoning goes in slowly
- Muneo-jang24–36h
A day and a half — the time it takes to reach the center of a thick leg
- Ganjang gejang48–72h
Right up to the point the roe sets — past three days the meat turns salty
* The times shown are development targets at 0–4°C.
The four steps behind one pack
The first three come from tradition and only the last one is ours. Yet without that one, the first three cannot be kept.
- 01
We accept live raw material only
With soy-marinated seafood, the condition of the raw material is the result. Nothing can be hidden by cooking, so intake is fixed at live seafood.
LIVE-ONLY SOURCING
Live
Intake standard
- 02
Every raw material gets its own soy sauce blend
Shrimp steeped in the shell and abalone steeped with its viscera cannot take the same concentration. Four items, four blends.
PER-ITEM SOY BLEND
4 items
Blend per item
- 03
From half a day to three days
Longer maturation is not better; each raw material has one exact moment. Past it, the product turns salty and soft.
PRECISION CURING WINDOW
12–72h
Maturation per item
- 04
Pressure is applied after packaging
We pack at the best moment and apply high pressure in that state to stop penetration. This is the final step tradition never had.
IN-PACK HIGH PRESSURE
600 MPa
Non-thermal pasteurization
Four things every item keeps
01 · RAW
Raw flesh
Never cooked, so the grain and spring of the flesh are untouched. This is the reason people eat this category at all.
02 · AROMA
Aroma
The aroma of soy sauce is the first thing heat drives off. We never raise the temperature, so the aroma stays as it was when steeped.
03 · SAFETY
Safety
Pressure applied after packaging lowers the risk that comes with eating raw seafood. Nothing touches the product after pasteurization.
04 · CLEAN
No additives
No preservatives or sanitizers are used. Nor do we rely on heavy salting for shelf stability.