Mother-in-Law's

As an avid food and wine lover, founder, Lauryn Chun was inspired by the beauty of Korea's handcrafted tradition of kimchi as a cherished food that belongs in the ranks of fine fermented foods like wine, cheese and beer traditions. Our first kimchi launched in 2009 with original "House," based on a loved family recipe from her mother's family restaurant Mother-in-Law's House (Jang Mo Jip) founded in 1989 in Garden Grove, California. It is still our best seller! In 2012, Lauryn authored The Kimchi Cookbook: 60 Modern and Traditional Ways to Make and Cook Kimchi to share the history of kimchi making tradition with modern recipes and share its versatility to more home cooks. Mother-in-Law's Gochujang launched in 2014, the most popular fermented chile paste and sauce that captures authentic flavors of the Korean pantry. The unique taste of gochujang's flavor profile comes from fermentation that brings out the taste of umami and moderate heat from the chile spice. Ours is loved by many because it contains clean ingredients with no msg or corn syrup. No pantry is complete without Gochugaru, Korean chile flakes that add a depth of earthy, warm flavors with medium heat and can be used in every day dishes, not just for kimchi making. As a symbol of quality, Mother-in-Law's gochugaru flakes do not contain seeds so that the full fruity flavor of the chile flesh shines through. ​