Jang : the soul of Korean cooking

Jang The soul of Korean cooking

Mingoo Kang

Book - 2024

"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, and 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 th...e 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 the culinary world's best-hidden secrets"--

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641.59519/Kang
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Location Call Number   Status
2nd Floor New Shelf 641.59519/Kang (NEW SHELF) Due Dec 16, 2024
Subjects
Cooking, Korean.
Hot pepper sauces > Korea.
Fermented soyfoods > Korea.
Cooking (Fermented foods)
COOKING / Individual Chefs & Restaurants.
COOKING / Methods / General.
COOKING / Regional & Ethnic / Asian.
Cooking, Korean
Fermented soyfoods
Hot pepper sauces
Korea
Cookbooks
Cookbooks.
Genres
Cookbooks
Published
New York, NY : Artisan, a division of Workman Publishing [2024]
Language
English
Main Author
Mingoo Kang (author)
Other Authors
Joshua David Stein (author), Nadia Cho (photographer), Eric Ripert (writer of foreword)
Item Description
Includes index.
"More than 60 recipes featuring gochujang, doenjang, and ganjang"--Cover
Physical Description
215 pages : color illustrations ; 28 cm
ISBN
9781648291869
  • Foreword
  • Introduction
  • The History of Jang
  • How Jang Is Made
  • How to Use This Book
  • The Korean Pantry
  • Building a Jang Pantry
  • Ganjang
  • Doenjang
  • Gochujang
  • Resources
  • Acknowledgments
  • Index
  • About the Authors
Review by Booklist Review

Seoul chef Mingoo Kang has gained celebrity for his restaurant, Mingles, a Michelin-starred must-visit for all serious diners in the South Korean capital. His passion for Korean cooking makes him an eager ambassador to those unfamiliar with dishes beyond bulgogi, kalbi, and kimchi. Kang explains the three basic types of jang, which in Korean simply denotes fermented soybean paste. These include spicy gochujang, doenjang (much like miso), and ganjang (akin to Japanese soy sauce). He introduces artisans devoted to creating these condiments and shows how each jang is used to make Korean cuisine distinctive. Then he transcends classics to employ jangs in fusion dishes of all sorts, spanning almond doenjang croissants, gochujang pulled pork sandwiches, ssamjang cacio e pepe, and gochujang chocolate mousse. Thanks to the ready availability of gochujang and such in grocery stores and on the internet, U.S. cooks can recreate this astonishing and delightful cuisine in their home kitchens. Color photographs make Kang's innovative cooking vividly attractive.

From Booklist, Copyright (c) American Library Association. Used with permission.

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