Jang

“Why this is a great book: gorgeous photographs, tantalizing recipes, and clear information on the family of jangs (rhymes with songs), the fermented soy ingredient at the heart of Korean cuisine’s increasingly global popularity.”—Albany Times-Union, Best Cookbooks of 2024

“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