Go to Hachette Book Group home

Search

Site Preferences

Show prices in:

Promotion

Sign up for our newsletter to get 20% off sitewide!

By clicking “Accept,” you agree to the use of cookies and similar technologies on your device as set forth in our Cookie Policy and our Privacy Policy. Please note that certain cookies are essential for this website to function properly and do not require user consent to be deployed.

Jang

The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)

 Open the full-size image

Contributors

By Mingoo Kang

With Joshua David Stein

With Nadia Cho

Formats and Prices

Price

$35.00

Price

$45.00 CAD

Format

Format:

  1. Hardcover $35.00 $45.00 CAD
  2. ebook $16.99 $21.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around March 12, 2024. This date is subject to change due to shipping delays beyond our control.

Also available from:

Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea’s award-winning top chef, Mingoo Kang, Jang demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. 
 
* Named a Best New Cookbook of Spring 2024 by Eater and Epicurious *

Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami sauces—gochujang, doenjang, ganjang—are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. 
 
Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, 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. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world’s best-hidden secrets.

Genre:

  • “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
  • “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
  • “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
  • “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
  • “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
  • “I have plenty of Korean cookbooks, but none as deeply focused on a singular topic as this. . . . As much as this is a work of food history, it is also a master class on fermenting and cooking with umami.”
    David Zilber, coauthor of The Noma Guide to Fermentation

On Sale
Mar 12, 2024
Page Count
216 pages
Publisher
Artisan
ISBN-13
9781648291869

You May Also Like

Burma
Burma $35.00 $44.00 CAD
Beyond the Great Wall
Beyond the Great Wall $18.99 $24.99 CAD
Hot Sour Salty Sweet
Hot Sour Salty Sweet $75.00
Chinese Enough
Chinese Enough $35.00 $45.00 CAD
Bayou
Bayou $35.00 $45.00 CAD
LEARN MORE

Mingoo Kang

About the Author

Mingoo Kang is the chef and owner of Mingles, located in Seoul, which has been named one of Asia’s 50 Best Restaurants and holds two Michelin stars. Kang’s approach at Mingles of presenting innovative hansik has earned him both domestic and international acclaim, and he frequently collaborates with chefs around the world. Most recently, in 2021, he was awarded the Inedit Damm Chefs’ Choice Award—the only accolade voted for by the other chefs on the Asia’s 50 Best Restaurants list. In addition to Mingles, Chef Kang runs a retail market in Seoul called MamaLee Market; Hansik Goo, which offers creative Korean cuisine in Hong Kong; and the popular fried chicken brand Hyodo Chicken.

Joshua David Stein is a writer based in New York City. He is the author of Cooking for Your Kids: At Home with the World’s Greatest Chefs and the coauthor of Notes from a Young Black Chef and My America: Recipes from a Young Black Chef, both with Kwame Onwuachi; The Nom Wah Cookbook, with Wilson Tang; Il Buco: Stories and Recipes, with Donna Lennard; Vino: An Essential Guide to Real Italian Wine, with Joe Campanale; and Food & Beer, with Jeppe Jarnit-Bjergsø and Daniel Burns. He is also the author of To Me He Was Just Dad: Stories of Growing Up with Famous Fathers and a number of award-winning children’s books, including Can I Eat That?, What’s Cooking?, and Solitary Animals.

Nadia Cho is the founder of Jeong Culture and Communication, which is dedicated to promoting Korean food in the United States. She has been a liaison for chefs and journalists to Korean food and has worked with Bon Appétit, Condé Nast Traveler, Food & Wine, and the New York Times and T Magazine to bring chefs and journalists to Korea. She was the producer of the “Jeong Kwan” episode of Chef’s Table and helped produce episodes for Anthony Bourdain: Parts Unknown and other shows on the Cooking Channel, NBC, ABC, and many others. She has produced and directed Korean food content on Eater.com.

Learn more about this author

Joshua David Stein

About the Author

Joshua David Stein is the editor at large at Fatherly, and the host of The Fatherly Podcast. He is also a coauthor of Notes from a Young Black Chef, Food & Beer, the upcoming Nom Wah cookbook, and the Il Buco cookbook and the author of the children’s books Can I Eat That?, What’s Cooking?, Brick: Who Found Herself in Architecture, Can You Eat?, and The Ball Book. The father of two sons, he lives in Brooklyn, New York.
 
Fatherly is the leading digital media brand for dads, with more than 7.5 million monthly readers and 800,000 newsletter subscribers. Its mission is to empower men to raise great kids and lead more fulfilling adult lives through expert parenting advice, original video series, podcasts, events, and more.

Learn more about this author

Nadia Cho

About the Author

Nadia Cho is the founder of Jeong Culture and Communication, which is dedicated to promoting Korean food in the United States. She has been a liaison for chefs and journalists to Korean food and has worked with Bon Appétit, Condé Nast Traveler, Food & Wine, and the New York Times and T Magazine to bring chefs and journalists to Korea. She was the producer of the “Jeong Kwan” episode of Chef’s Table and helped produce episodes for Anthony Bourdain: Parts Unknown and other shows on the Cooking Channel, NBC, ABC, and many others. She has produced and directed Korean food content on Eater.com.

Learn more about this author