Earth  ·  Time  ·  Flavor

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MODERN KOREAN CUISINE

The New Korean Kitchen.
Old-world craftsmanship.
New-world flavor.

EARTH 흙

One country. One soil.

Chilies, soybeans, rice, salt, spring water, grown in Korea, where they belong.

FIVE INGREDIENTS

Everything we need,
found in nature.

  • Dried Chili

    Dried Chili

  • Soybean

    Soybean

  • Spring Water

    Spring Water

  • Rice

    Rice

  • Sea Salt

    Sea Salt

TIME 시간

Slow fermentation in onggi.

The porous clay vessels that let the Jang breathe and deepen. Patience is at the heart of Korean Cuisine.

FLAVOR 맛

Meet the Two Sauces

One finishing sauce. One cooking sauce. Crafted for all styles of cooking.

TWO SAUCES

The collection.

Two bottles of Jangin sauce

GOCHUJANG COOKING SAUCE

For the Pan

Deep, fermented heat that builds from the bottom up. Stews, glazes, marinades. It belongs there.

GOCHUJANG FINISHING SAUCE

For the Plate

Bright, punchy jang that lifts everything it touches. Drizzle it, dollop it, done.

PRE-LAUNCH LIST

Be the first to taste.

When the first batch is ready,
you'll be the first to know.

Thank you. We'll be in touch.

THE FOUNDERS

Chef Mingoo Kang is the Chef-Owner of Mingles, the three-Michelin-starred restaurant in Seoul, and the author of Jang: The Soul of Korean Cooking. He developed both JANGIN sauces from recipes in that book. Nadia Cho produced Chef's Table episode on Jeong Kwan on Netflix, co-authored Jang, and has spent years telling the story of Korean cuisine to the world.