Jang

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 flavour from their environment and slowly blossoming into intensely flavoured 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 Brûlée and Ssamjang Cacio e Pepe reinvent favourite meals.

Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world's best-hidden secrets.