Meju, doenjang and gochujang form the foundation of the THERMAN table.
Each jang develops slowly through fermentation,
gaining its own depth, aroma and character over time.

VESSELS OF TIME

Jang matures within vessels shaped by earth, fire and the hands of their makers. Inside, air, temperature and the passing seasons quietly guide the fermentation.

The vessel does not simply contain the jang. It creates the environment in which flavour is allowed to deepen and change.

THREE EXPRESSIONS OF JANG

From the savoury depth of doenjang to the gentle heat of gochujang, each jang carries a distinct texture, aroma and rhythm of flavour.

Used with restraint, they bring complexity to a dish without overwhelming the natural character of its ingredients.

GUIDED BY HAND

Every stage is approached through observation and touch. Ingredients are carefully selected, prepared and tended by hand before time is allowed to complete the work.

Fermentation cannot be forced. It asks for patience, attention and an understanding of when to intervene—and when to wait.

FROM JAR TO TABLE

At THERMAN, jang is woven quietly through the meal—deepening a broth, balancing a sauce or bringing contrast to seasonal vegetables.

Its presence may be subtle, but it gives the table continuity: connecting each dish to Korean tradition while allowing it to feel distinctly of the present.