MIL Kimchi Gochujang and Gochugaru

FERMENTED
GOCHUJANG CHILE PASTE
ORIGINAL

Our signature paste is crafted using a time-honored traditional method and clean ingredients, setting us apart from others. Unlike a hot sauce, there is a balanced heat and a lingering spice unique to fermentation. The depth of flavor and thick consistency come from finely milled sweet rice flour and ground gochugaru chile.

FERMENTED
GOCHUJANG CHILE SAUCE
GARLIC

This classic sauce marries garlic, ginger, and gochujang paste, creating the perfect flavors your tastebuds will praise. Traditionally, it is used for marinades and dips, but we say go ahead and slather it on everything.

GOCHUGARU FLAKES

Gochugaru flakes are essential for delicious kimchi-making and a perfect addition to season all dishes. The flavor is a complex combination of earthy and fruity, with just a hint of spice. As a symbol of quality, our gochugaru flakes contain almost no seeds so that the full fruity flavor of the chile flesh shines through.

WHAT SETS US APART

GOCHU (go-chu) = “chile”

JANG (rhymes with “tang”) = “fermented”

LONG-FERMENT TECHNIQUE: Gochujang is a chile paste with savory, umami depth and lingering back-end heat thanks to an extended fermentation and maturation process.
GOCHUJANG PASTE: The unique, thick consistency comes from finely milled sweet rice flour and ground gochugaru chile, which blend together seamlessly in a surprising balance of spicy, sweet, and savory.
GOCHUJANG SAUCE: This classic sauce layers fresh garlic and a touch of ginger atop already complex fermented chile taste. Its thick texture clings to your grilled and roasted goods, creating a perfect glaze of Korean flavors.
GOCHUGARU: Gochujang is a key ingredient in kimchi making yet also a perfect seasoning for meals or snacks. Contrary to popular belief, Korean chili peppers are less spicy than most. With medium heat, their earthy, fruity undertones make up an important flavor profile for Kimchi that cannot be replicated.