Essential Sauces.
This is a delightful cookbook offering more than 60 recipes featuring Gochujang, Doenjang, and Ganjang. These are Korea’s essential sauces, and Jang: The Soul of Korean Cooking showcases these in delicious fashion.
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 foundation of all Korean dishes. 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.
Jangs are indeed 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.
Korean restaurants have become popular and now there are plenty of Korean supermarkets filled with these striking sauces. Jang: The Soul of Korean Cooking presents traditional dishes along with Western fusions. Buy these sauces, taste them and develop your own family favourites. Add a little to your standard casserole to add an exotic richness.
Jang: The Soul of Korean Cooking
Authors: Mingoo Kang, Joshua David Stein, Nadia Cho
Published by: Artisan
Price £30.00
ISBN-13: 978-1648291869