KOREA'S #1 CONDIMENT
GOCHUJANG

KOREA'S #1 CONDIMENT
GOCHUJANG

MIX IT. DIP IT. MARINATE IT.

Gochujang is a chile paste with unique umami flavors, thanks to the fermentation process, and a medium spicy finish that lingers on the palate. Koreans consume so much gochujang that it is often coined as Korea’s ketchup. Try dipping your fresh veggies straight into a jar - you won't regret it! Add an elevated flavor to your dishes with this staple Korean condiment.

MIX IT. DIP IT. MARINATE IT.

Gochujang is a chile paste with unique umami flavors, thanks to the fermentation process, and a medium spicy finish that lingers on the palate. Koreans consume so much gochujang that it is often coined as Korea’s ketchup. Try dipping your fresh veggies straight into a jar - you won't regret it! Add an elevated flavor to your dishes with this staple Korean condiment.

SHOP

GOCHUJANG


ORIGINAL

Gochujang Paste

Set of Four - $38.00

SESAME

Bibimbap Sauce

Set of Four - $34.00

GARLIC

Gochujang Sauce

Set of Four - $34.00

TANGY

Gochujang Sauce

Set of Four - $34.00

EXTRA SPICY

Gochujang Paste

Set of Four - $38.00

Set of Three - $24.00

GOCHUJANG

COLLECTION

1 Tangy + 1 Sesame + 1 Garlic + 1 Paste

Set of Four - $35.00

KITCHEN

CLASSICS

2 Garlic + 2 Paste

Set of Four - $36.00

THE KOREAN KETCHUP

GOCHUJANG


 

OUR FAVORITE WAYS TO USE

GOCHUJANG


HOW IT'S MADE

GOCHUJANG


1. Add sweet rice flour and rice syrup.

2. Mix Meiju (fermented soybean powder), chile flakes powder and sea salt together.

3. Allow to ferment.

4. Our Gochujang is packed so that natural fermented flavors continue developing within the jar.

MEET OUR

KIMCHI QUEEN


Mother-in-Law’s is a testament to my Korean heritage and my love for food. Before starting Mother-in-Law’s Kimchi, I worked all over Europe harvesting grapes and learning about the beauty of wine-making. As tastings editor for a national wine magazine, I fell in love with wines which formed a deep appreciation for all handcrafted fermented foods that reflect a place, culture and its people.

It was not until 2009, now living in New York City, that it occurred to me that there wasn’t anyone out there offering a quality kimchi on the market. Inspired by my mother’s restaurant in Garden Grove, CA (Jang Mo Jip, aka “Mother-in-Law’s House”) and her original kimchi recipe, as well as handcrafted fermentation traditions of wine and cheese-making I learned to love in Europe, Mother-in-Law’s Kimchi was born.

I’m delighted to bring authentic, traditional fermented Korean flavors that represent a place and culture to your table

Lauryn Chun

Founder, Mother-in-Law's Kimchi