Jang
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* Named...
* 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.
Published By Artisan
Format Hardback
Category
Number Of Pages 216
Publication Date 03/12/2024
ISBN 9781648291869
Dimensions 7.7 inches x 10.7 inches
“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.”
“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.”
“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.”
“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.”
“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.”
“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.”
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