Gwangiwon is a traditional soy sauce and paste manufacturing company and a farm-to-table restaurant located in Yongmun-myeon, Yangpyeong-gun, Gyeonggi-do. Using domestic agricultural products as raw materials, it produces and distributes traditional doenjang (soybean paste), ganjang (soy sauce), and gochujang (red chili paste), while also providing food and beverage services and experience programs linked to local food culture. Based on traditional fermentation techniques accumulated over many years, it inherits the healthy and honest taste of our traditional sauces.

"Gwangiwon is operated by a doenjang master who has been researching traditional doenjang for over 20 years. Based on representative ingredients from Yangpyeong, it presents a healthy and sincere natural meal seasoned with traditional sauces and fermented extracts."

Business Areas

• Traditional sauce manufacturing and distribution: Based on domestic soybeans and agricultural products, we directly manufacture traditional doenjang, raw ganjang, gochujang, and cheonggukjang. By combining the latest hygienic processing equipment with long-standing fermentation know-how, we supply them safely through online and offline distribution networks.
• Farm-to-Table restaurant and Korean dining business: We present naturalistic Korean set menus using sauces aged for 2 to 10 years and local Yangpyeong ingredients. We operate table settings that bring out the deep umami of traditional sauces, such as the Bbokjakjang meal and Gwangisang.
• Traditional food culture experience program operation: We conduct fermentation experience programs where consumers can learn and experience the sauce-making process themselves. By linking agricultural harvesting and making local side dishes, we contribute to urban-rural exchange and food culture education.

Products

• Traditional Doenjang and Aged Raw Ganjang: This is traditional doenjang made from domestic white soybeans, fermented naturally for over 2 years, and raw ganjang fermented without boiling to keep microorganisms alive. Aged for a long time, it delivers a deep flavor and natural umami.
• Bbokjakjang and Cheonggukjang: These are stew-type Bbokjakjang developed based on Gwangiwon's unique recipe and Cheonggukjang made from domestic soybeans. You can easily enjoy the deep, traditional taste of stews at home.
• Farm-to-Table Meal Course: This is a natural meal course seasoned with homemade sauces and natural fermented extracts, including Gwangiwon Bbokjakjang & Cheongguk-Myeongran meal, Gwangisang, and Yongmun Keunsang. It offers healthy, non-stimulating local gourmet food.

Special Notes

• Know-how of a fermentation master continuing the family business: A traditional sauce researcher and a master chef are continuing the family legacy, preserving unique manufacturing techniques and the taste of the sauces. By adhering to long-term natural aging of at least 2-3 years, it boasts a uniform yet deep quality.
• Certified quality and hygiene: It has secured quality reliability by obtaining Traditional Food Quality Certification, 6th Industry Certification, and Gyeonggi Governor Certification (G-Mark). By introducing modern processing equipment into the traditional sauce manufacturing process, it realizes hygienic and systematic production management.
• Agriculture-linked 6th industry business model: In addition to promoting the consumption of domestic agricultural products, it is developing a convergence business that links sauce manufacturing (secondary industry) with food and experience services (tertiary industry). Based on mutual growth with local farms, it is creating high added value.

💡 A Word from JOBPLOY
Gwangiwon is a small business that operates a traditional sauce manufacturing and processing facility along with a farm-to-table restaurant. As the work is field-oriented, including selecting raw materials for sauces, processing meju, packaging, and assisting in the restaurant, it is important to strictly follow hygiene rules and be diligent in physical tasks. If you are interested in the traditional fermentation food process and communicate and cooperate well with colleagues, you can work stably while learning about Korean food culture.