Ritual
How to use it.
As a finish
Drizzle over grilled meats, eggs, and steamed rice for an immediate lift.
Cold dipping
Serve alongside steamed vegetables, dumplings, or Korean pancakes.
Flavor base
Stir into dressings, marinades, and broths as a foundation layer.
Sunday staples
Bibimbap, bulgogi, samgyeopsal. A spoonful earns its place at the center.
JANGIN Signed Cookbook
JANGIN Signed Cookbook
Signed by Chef Mingoo Kang, the book is built around the same principles that defines the JANGIN sauces. An approach to Korean cooking from the pantry up, through the daily dishes, toward the ones worth slowing down for.
Use it at the counter, open, stained, folded back on itself. Weeknight bibimbap. Sunday braises. A primer on gochujang as a technique, not an ingredient.
What Mingoo Kang cooks at home, written to be cooked.
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Free shipping
On orders $40 and up
First batch
Ships July 20th.
JANGIN Signed Cookbook
JOURNAL
From the Journal.
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May 4, 2026
Welcome to the Journal
The story of JANGIN that doesn't fit on a label: the chefs, the fermentation, the dishes we keep coming back to.
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May 14, 2026
Why we ferment in onggi
Clay breathes. That single property, more than any spice or grain, defines the way a jang ages, and the way ours tastes.
