{"product_id":"jang-the-soul-of-korean-cooking-more-than-60-recipes-featuring-gochujang-doenjang-and-ganjang","title":"Jang: The Soul of Korean Cooking (More Than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tForeword by Eric Ripert \n\u003cbr\u003e Introduction \n\u003cbr\u003e The History of Jang \n\u003cbr\u003e How Jang Is Made \n\u003cbr\u003e How to Use This Book \n\u003cbr\u003e The Korean Pantry \n\u003cbr\u003e Jang Variations \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eGanjang\u003c\/b\u003e\n\u003cbr\u003e Jangajji (Preserved Vegetables in Jang) \n\u003cbr\u003e Angelica Namul \n\u003cbr\u003e Steamed Zucchini \n\u003cbr\u003e Dubu Endive Salad with Sesame Ganjang Dressing \n\u003cbr\u003e Kong Guksu (Chilled Soybean Noodle Soup) \n\u003cbr\u003e Miyeok Guk (Seaweed Soup) \n\u003cbr\u003e Mandu Jeongol (Dumpling Hotpot) \n\u003cbr\u003e Asparagus Bibimbap \n\u003cbr\u003e Stir-Fried Tteokbokki with Mushrooms \n\u003cbr\u003e Japchae \n\u003cbr\u003e Ganjang Ragù \n\u003cbr\u003e Fish Mandu \n\u003cbr\u003e Seafood Scallion Pancake with Pickled Onions \n\u003cbr\u003e Ganjang-Marinated Shrimp \n\u003cbr\u003e Mackerel Jorim \n\u003cbr\u003e Galbijjim \n\u003cbr\u003e LA-Style Charcoal-Grilled Short Ribs \n\u003cbr\u003e Tteokgalbi (Short Rib Burgers) \n\u003cbr\u003e Yakbap \n\u003cbr\u003e Ganjang Granola Yogurt \n\u003cbr\u003e\n\u003cb\u003eArtisan Profile: Amisan Sookti \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eDoenjang\u003c\/b\u003e\n\u003cbr\u003e Green Bean Namul \n\u003cbr\u003e Root Vegetable Salad \n\u003cbr\u003e Greek Barley Salad with Doenjang Vinaigrette \n\u003cbr\u003e Doenjang Hummus \n\u003cbr\u003e Cabbage and Beef Doenjang Jeongol \n\u003cbr\u003e Mussel Doenjang Soup \n\u003cbr\u003e Gang Doenjang Bibimbap \n\u003cbr\u003e Doenjang Jjajangmyeon \n\u003cbr\u003e Ssamjang Cacio e Pepe \n\u003cbr\u003e Steamed Fish with Doenjang Béarnaise \n\u003cbr\u003e Dover Sole with Doenjang Caper Sauce \n\u003cbr\u003e BBQ-Glazed Chicken with Doenjang Risotto \n\u003cbr\u003e Pork Belly with Quick Radish Kimchi \n\u003cbr\u003e Doenjang BBQ Lamb with Couscous \n\u003cbr\u003e Almond Doenjang Croissant \n\u003cbr\u003e Doenjang Vanilla Crème Brûlée \n\u003cbr\u003e Brie with Doenjang Compote \n\u003cbr\u003e\n\u003cb\u003eArtisan Profile: Mcgguroom\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eGochujang\u003c\/b\u003e\n\u003cbr\u003e Cucumber Muchim \n\u003cbr\u003e Stir-Fried Dried Anchovies \n\u003cbr\u003e Crudité with Korean Ranch Dressing \n\u003cbr\u003e Gochujang Jjigae (Gochujang Stew) \n\u003cbr\u003e Dakbokkeumtang (Spicy Chicken Stew) \n\u003cbr\u003e Beef Tartare Bibimbap \n\u003cbr\u003e Kimchi Fried Rice with Coleslaw \n\u003cbr\u003e Kimchi Bibim Guksu (Kimchi Noodle Soup) \n\u003cbr\u003e Seafood Platter with Jang Accoutrements \n\u003cbr\u003e Snapper Crudo with Chogochujang Dressing \n\u003cbr\u003e Seared Scallop with Spicy Spinach Salad \n\u003cbr\u003e Korean Fried Chicken \n\u003cbr\u003e Gochujang BBQ Cookout \n\u003cbr\u003e Gochujang-Marinated Stir-Fried Pork \n\u003cbr\u003e Gochujang Pulled Pork Sandwich \n\u003cbr\u003e Gochujang Chocolate Mousse \n\u003cbr\u003e\n\u003cb\u003eArtisan Profile: Jangbonga\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e Resources \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e Index \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003cb\u003eDavid Chang\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003cb\u003eNobu Matsuhisa\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003cb\u003eRené Redzepi\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003cb\u003eJeong Kwan\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\"-- \n\u003cb\u003eYannick Alléno\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eMingoo Kang \u003c\/b\u003eis the chef and owner of Mingles, located in Seoul, which has been named one of Asia's 50 Best Restaurants and holds two Michelin stars. Kang's approach at Mingles of presenting innovative hansik has earned him both domestic and international acclaim, and he frequently collaborates with chefs around the world. Most recently, in 2021, he was awarded the Inedit Damm Chefs' Choice Award--the only accolade voted for by the other chefs on the Asia's 50 Best Restaurants list. In addition to Mingles, Chef Kang runs a retail market in Seoul called MamaLee Market; Hansik Goo, which offers creative Korean cuisine in Hong Kong; and the popular fried chicken brand Hyodo Chicken. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eJoshua David Stein \u003c\/b\u003eis a writer based in New York City. He is the author of \n\u003ci\u003eCooking for Your Kids: At Home with the World's Greatest Chefs \u003c\/i\u003eand the coauthor of \n\u003ci\u003eNotes from a Young Black Chef \u003c\/i\u003eand \n\u003ci\u003eMy America: Recipes from a Young Black Chef\u003c\/i\u003e, both with Kwame Onwuachi; \n\u003ci\u003eThe Nom Wah Cookbook\u003c\/i\u003e, with Wilson Tang; \n\u003ci\u003eIl Buco: Stories and Recipes\u003c\/i\u003e, with Donna Lennard; \n\u003ci\u003eVino: An Essential Guide to Real Italian Wine\u003c\/i\u003e, with Joe Campanale; and \n\u003ci\u003eFood \u0026amp; Beer\u003c\/i\u003e, with Jeppe Jarnit-Bjergsø and Daniel Burns. He is also the author of \n\u003ci\u003eTo Me He Was Just Dad: Stories of Growing Up with Famous Fathers \u003c\/i\u003eand a number of award-winning children's books, including \n\u003ci\u003eCan I Eat That?\u003c\/i\u003e, \n\u003ci\u003eWhat's Cooking?\u003c\/i\u003e, and \n\u003ci\u003eSolitary Animals\u003c\/i\u003e. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNadia Cho \u003c\/b\u003eis the founder of Jeong Culture and Communication, which is dedicated to promoting Korean food in the United States. She has been a liaison for chefs and journalists to Korean food and has worked with \n\u003ci\u003eBon Appétit\u003c\/i\u003e, \n\u003ci\u003eCondé Nast Traveler\u003c\/i\u003e, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and the \n\u003ci\u003eNew York Times \u003c\/i\u003eand \n\u003ci\u003eT Magazine \u003c\/i\u003eto bring chefs and journalists to Korea. She was the producer of the \"Jeong Kwan\" episode of \n\u003ci\u003eChef's Table \u003c\/i\u003eand helped produce episodes for \n\u003ci\u003eAnthony Bourdain: Parts Unknown \u003c\/i\u003eand other shows on the Cooking Channel, NBC, ABC, and many others. She has produced and directed Korean food content on Eater.com. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I have plenty of Korean cookbooks, but none as deeply focused on a singular topic as this. . . . As much as this is a work of food history, it is also a master class on fermenting and cooking with umami.\"-- \n\u003cb\u003eDavid Zilber, coauthor of The Noma Guide to Fermentation\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Why this is a great book: gorgeous photographs, tantalizing recipes, and clear information on the family of jangs (rhymes with songs), the fermented soy ingredient at the heart of Korean cuisine's increasingly global popularity.\"-- \n\u003ci\u003e\u003cb\u003eAlbany Times-Union, Best Cookbooks of 2024\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eUnlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea's award-winning top chef, Mingoo Kang, \u003ci\u003eJang \u003c\/i\u003edemystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e* Winner of the James Beard Foundation Book Award 2025 in the Single Subject category * \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e * Named a Best New Cookbook of Spring 2024 by \u003ci\u003eEater and Epicurious \u003c\/i\u003e*\n\u003cp\u003e\u003c\/p\u003e Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami sauces--gochujang, doenjang, ganjang--are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. \n\u003cp\u003e\u003c\/p\u003e Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, 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. Through artisan profiles, sidebars, and step-by-step photographs, \n\u003ci\u003eJang \u003c\/i\u003euncovers one of the culinary world's best-hidden secrets.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 02\/15\/2024 pg. 12 (EAN 9781648291869, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kang, Mingoo\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2024-03-12\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Asian|Cooking|Methods|General|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Regional \u0026amp; Cultural|Chinese\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Korea|Fermented soyfoods|Cooking, Korean|Cooking (Fermented foods)|Cookbooks|Hot pepper sauces\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.99 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648291869\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648291869\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154303451414,"sku":"SP-9781648291869","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781648291869_spiral.png?v=1774941132","url":"https:\/\/lusper.myshopify.com\/products\/jang-the-soul-of-korean-cooking-more-than-60-recipes-featuring-gochujang-doenjang-and-ganjang","provider":"Lusperbooks","version":"1.0","type":"link"}