Jang: The Soul of Korean Cooking

The Korea Society

March 13, 2024 - Like the foundational role of butter in French cooking or olive oil in Italian cuisine, jangs stand as the cornerstone of Korean cooking, infusing every dish with a symphony of flavors and complexity. Chef Mingoo Kang, often referred to as South Korea’s best chef, invites readers on a gastronomic journey in Jang: The Soul of Korean Cooking to discover the deceptively simple, yet utterly unique and complex Korean sauces that have been near secret ingredients until now.

Chef Kang is celebrated for his dedication to the exploration of jangs at his two-Michelin star restaurant, Mingles, in South Korea. In his new book, he demystifies the art of cooking with these soulful sauces through 60 home-cook-friendly recipes that showcase the versatility and depth of the umami-rich flavors in both Korean and Western preparations.

In addition to providing delicious preparations and flavor notes customized for home kitchens, Jang delves into the history and methods behind the three jangs—ganjang, doenjang, and gochujang. Jang is not merely a cookbook but a timeless addition to every culinary enthusiast's collection, bridging cultures through the universal language of exquisite flavor.

Chef Kang and his two co-authors, Joshua David Stein and Nadia Cho, discuss jang, Korean food, and their new cookbook with moderator Juliana Sohn.

For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1804-jang-the-soul-of-korean-cooking