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
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