AVING NEWS interviewed Gyeom Park at MOKDA’s booth during IFFE 2026. The founder introduced Salsa Coreana and K-PEÑO, which combines gochujang with jalapeño.
The October 21 feature highlighted two sauces: K-PEÑO for tacos, chicken, pizza and burgers, and ssamjang-based Para Carnes for grilled meat and barbecue.
Both can be served directly as a dip or topping. The article focused on adapting Korean fermented flavors to everyday Latin American meals.