Established in Busan, 1945
Toward a Centennial Company by 2045
Founding of Bumil Jangyu Brewing
In times when food was scarce, founder Sun-Gwang Jung started a small artisan fermented paste workshop in Beomil-dong, Busan, with the mission of providing nutritious food to the community.
Gompyo Acquisition & Relocation
As industrialization progressed, mechanization and scale became essential. We acquired the beloved Gompyo Soy Sauce brand and successfully relocated to a larger facility in Geumjeong-gu, Busan.
Headquarters Expansion to Yangsan
Rapid economic growth accelerated the modernization of the food industry. We relocated to a site spanning approximately 8,600 m² in Yangsan's Sanmak Industrial Complex, seizing the shift from homemade to store-bought fermented pastes.
Opening of Yangsan Factory 2
In an era where food safety certifications like HACCP are standard, worker safety and smart factory operations have become even more important. To meet growing demand, we opened a second factory spanning approximately 5,950 m² in Sanmak-dong.
A Centennial Company by 2045
Korean fermented pastes — gochujang, doenjang, and more — are now recognized globally as "K-Sauce," no longer exclusive to Korean cuisine. By embracing diversifying domestic demand and growing international markets, and by focusing on R&D, we aim to become a world-renowned century-old company.