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“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.”―Rene 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 Alleno

Foreword by Eric Ripert
Introduction
The History of Jang
How Jang Is Made
How to Use This Book
The Korean Pantry
Jang Variations

Ganjang
Jangajji (Preserved Vegetables in Jang)
Angelica Namul
Steamed Zucchini
Dubu Endive Salad with Sesame Ganjang Dressing
Kong Guksu (Chilled Soybean Noodle Soup)
Miyeok Guk (Seaweed Soup)
Mandu Jeongol (Dumpling Hotpot)
Asparagus Bibimbap
Stir-Fried Tteokbokki with Mushrooms
Japchae
Ganjang Ragu
Fish Mandu
Seafood Scallion Pancake with Pickled Onions
Ganjang-Marinated Shrimp
Mackerel Jorim
Galbijjim
LA-Style Charcoal-Grilled Short Ribs
Tteokgalbi (Short Rib Burgers)
Yakbap
Ganjang Granola Yogurt
Artisan Profile: Amisan Sookti
Doenjang
Green Bean Namul
Root Vegetable Salad
Greek Barley Salad with Doenjang Vinaigrette
Doenjang Hummus
Cabbage and Beef Doenjang Jeongol
Mussel Doenjang Soup
Gang Doenjang Bibimbap
Doenjang Jjajangmyeon
Ssamjang Cacio e Pepe
Steamed Fish with Doenjang Bearnaise
Dover Sole with Doenjang Caper Sauce
BBQ-Glazed Chicken with Doenjang Risotto
Pork Belly with Quick Radish Kimchi
Doenjang BBQ Lamb with Couscous
Almond Doenjang Croissant
Doenjang Vanilla Creme Brulee
Brie with Doenjang Compote
Artisan Profile: Mcgguroom
Gochujang
Cucumber Muchim
Stir-Fried Dried Anchovies
Crudite with Korean Ranch Dressing
Gochujang Jjigae (Gochujang Stew)
Dakbokkeumtang (Spicy Chicken Stew)
Beef Tartare Bibimbap
Kimchi Fried Rice with Coleslaw
Kimchi Bibim Guksu (Kimchi Noodle Soup)
Seafood Platter with Jang Accoutrements
Snapper Crudo with Chogochujang Dressing
Seared Scallop with Spicy Spinach Salad
Korean Fried Chicken
Gochujang BBQ Cookout
Gochujang-Marinated Stir-Fried Pork
Gochujang Pulled Pork Sandwich
Gochujang Chocolate Mousse
Artisan Profile: Jangbonga

Resources
Acknowledgments
Index

In the first book on the subject in English, South Korea’s best chef shows readers how to cook with jangs―the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.

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 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 the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces’ traditional Korean roots, while Western-inspired recipes like Doenjang Creme Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one of the culinary world’s best-hidden secrets.