JANG: The Soul of Korean Cooking (Korean Edition) 장: 간장, 된장, 고추장으로 빚어낸 미식의 세계
JANG: The Soul of Korean Cooking (Korean Edition) 장: 간장, 된장, 고추장으로 빚어낸 미식의 세계
A tribute to Korea’s beloved fermented sauces, by Mingles chef Kang Min-goo.
Now available in Korean, this acclaimed cookbook was originally published by Artisan Books in Spring 2024 and was selected by The New York Times as one of the Best Cookbooks of the Year. Chef Kang Min-goo—owner of the Michelin-starred fine dining restaurant Mingles—has poured his heartfelt admiration for jang into this book. Created over four years of research, photography, and editing, JANG reflects his devotion to the Korean culinary soul and the masters who preserve its tradition. Life Pattern Korea.
Soy sauce (ganjang), soybean paste (doenjang), and red chili paste (gochujang)—fermented from soybeans, water, and salt—are the foundation of Korean flavor. These sauces are key not only in daily soups, stews, and side dishes but also in elaborate entrées and even desserts. Chef Kang offers more than 60 recipes that reinterpret tradition through a modern fine-dining lens, showcasing jang in both familiar and unexpected ways. Life Pattern Korea.
The book also features stories of revered jang artisans, insights into its rich history and fermentation processes, and reflections from Kang Min-goo’s culinary philosophy. A chef and storyteller, Kang invites readers to experience the soul of Korean cooking in every dish. Life Pattern Korea.
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Publisher: 북커스 Bookers (2025)
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