2,000 years of Korean fermentation. Now in your kitchen.

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THE FOUNDERS

Made by people who have devoted their lives to this.

Nadia Cho

Nadia Cho is the CEO and co-founder of House of JANG and co-author of Jang: The Soul of Korean Cooking, a New York Times #1 Bestseller and James Beard Award winner. She started JANGIN because she believes Korean fermentation deserves a seat at every table in the world.

Chef Mingoo Kang

Chef Mingoo Kang is the Culinary Director and co-founder of House of JANG, and the chef and owner of Mingles, Korea's only three-Michelin-starred restaurant. He has spent a lifetime mastering the art of jang, and each JANGIN sauce carries that mastery in every drop.

장인 (Jang-in) · Korean for Artisan

EXPLORE THE JOURNAL

The Sauces

Two sauces. One tradition. Every kitchen.

JANGIN brings 2,000 years of Korean fermentation to your table in two ready-to-use, chef-crafted expressions.

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Two sauces. One tradition. Every kitchen.

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.

FIVE INGREDIENTS

Everything we need, found in nature.

EXPLORE RECIPES
  • Dried Chili

    Dried Chili

  • Soybean

    Soybean

  • Spring Water

    Spring Water

  • Rice

    Rice

  • Sea Salt

    Sea Salt

Be First

Join the first batch.

Pre-orders are open. First batch ships July 20th.
Duo Set is 10% off with free shipping, first batch only.

Thank you. We'll be in touch.

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