"JANGIN means 'artisan' in Korean — and that's exactly who we built this for. We noticed American consumers wanted to cook with gochujang, but the traditional paste felt intimidating. So we became the first brand to split it into two sauces, a Cooking Sauce and a Finishing Sauce, each made for its own moment, so anyone could use it with confidence. I built this with Chef Mingoo Kang of Mingles, Korea's only three-Michelin-star restaurant —artisan-sourced, with no corn syrup and no shortcuts. Real heritage, made approachable."
