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Jang
The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)
Contributors
By Mingoo Kang
With Joshua David Stein
With Nadia Cho
Formats and Prices
Price
$35.00Price
$45.00 CADFormat
Format:
- Hardcover $35.00 $45.00 CAD
- ebook $16.99 $21.99 CAD
Also available from:
Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs—gochujang, doenjang, or ganjang—is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs’ history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces’ traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world’s best-hidden secrets.
Genre:
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“Mingoo Kang, a luminary of cooking, knows that to truly harness flavor, we must honor the past and let the art of fermentation shape our future.”René Redzepi
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“It’s crazy to me that there hasn’t been a book like this before. Jangs, and not just gochujang, should be in every kitchen in America.”David Chang
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“Jang introduces a Western audience to the wonders of gochujang, doenjang, and ganjang. These ‘mother sauces’ should be just as useful in any cuisine’s dishes as they are in hansik. Mingoo Kang shows you how to expand your cooking by understanding jang.”Nobu Matsuhisa
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“This book serves as a necessary guide to improving the understanding of traditional Korean food and applying it in a modern way. Jang will help readers forge deeper relationships with many people through Korean food.”Jeong Kwan
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“Throughout the ages, Korean cuisine has employed fermentation techniques that we are rediscovering. Jang is an integral part of this food, with variations that define its DNA. Chef Mingoo Kang is a brilliant creator who shares with us his vision of a unique and inspiring cuisine.”Yannick Alléno
- On Sale
- Mar 12, 2024
- Page Count
- 216 pages
- Publisher
- Artisan
- ISBN-13
- 9781648291869
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