Parallel FoodsKorean Flavor, Fluent in Your Pantry
Parallel Foods translates the foundations of Korean cooking into premium dry seasonings made for the American kitchen. Authentic flavor—without building a specialized pantry first.
Signature Blends
The Pantry
The one that started it all.
Sweet, savory, and deeply layered, Bulgogi captures the logic of a soy-and-sesame marinade in dry form. Expect caramelized richness, aromatic depth, and the unmistakable flavor of Korean barbecue.
For the ones who order off the regular menu.
Gochujang-forward with bold heat, fermented depth, and savory richness. Built for pork, but ready to bring its spicy, full-bodied character to vegetables, rice, noodles, and more.
It arrives sizzling. It leaves a mark.
Inspired by Chuncheon dakgalbi, this heat-forward blend is fully seasoned—not simply spicy. Chile warmth, savory complexity, and layered depth build a flavor that stays with you.
Korean cooking shouldn't require a pantry translator.
Korean cuisine is built on jang—fermented foundations like doenjang, gochujang, and ganjang that create layers of salt, sweetness, heat, and umami. They are powerful ingredients, but learning how to balance them can make cooking Korean food at home feel complicated before you even turn on the stove.
Western home cooks already understand dry seasoning. Parallel Foods bridges the divide by translating Korean culinary grammar into a format that feels natural: open, season, cook.
“Format is something we can work with.”
From the inside — as cooks.
NJ was born in Jeollabuk-do, South Korea, where food knowledge is passed down through generations—not written as shortcuts. He brought an understanding of Korean cuisine from the inside: its foundations, its balance, and the traditions behind every layer of flavor.
Matt brought the tools to translate that knowledge without flattening it. A Culinary Institute of America–trained chef and professional food scientist shaped by kitchens in Boston and New Orleans, he turned Korean culinary theory into precise, intuitive seasonings. NJ brought the tradition. Matt brought the science. Together, they built Parallel Foods to help more people cook Korean food with confidence.
Bring Korean flavor home tonight.
You do not need a shelf of unfamiliar ingredients to make food that tastes layered, intentional, and deeply Korean. Start with the format you already know—and discover the culinary tradition inside it.
Stock Your Korean Pantry