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Jang : The Soul of Korean Cooking (More Than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang) by Mingoo Kang (2024, Hardcover)
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Jang: The Soul of Korean Cooking (More Than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang) (Hardback or Cased Book). Your Privacy. ISBN: 9781648291869. Condition Guide. Item Availability.
- Buy It NowJang: The Soul of Korean Cooking (More Than 60 Recipes Featuring Gochujang, Doen
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About this product
Product Identifiers
PublisherArtisan
ISBN-101648291864
ISBN-139781648291869
eBay Product ID (ePID)19061842378
Product Key Features
Book TitleJang : the Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)
Number of Pages216 Pages
LanguageEnglish
TopicIndividual Chefs & Restaurants, General, Methods / General, Regional & Ethnic / Asian
Publication Year2024
IllustratorYes
GenreCooking, House & Home
AuthorMingoo Kang
FormatHardcover
Dimensions
Item Height0.8 in
Item Weight31.7 Oz
Item Length10.7 in
Item Width7.7 in
Additional Product Features
Intended AudienceTrade
LCCN2023-033565
Reviews"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."-- Albany Times-Union, Best Cookbooks of 2024, "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
Table Of ContentForeword 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 Ragù 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 Béarnaise 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 Crème Brûlée Brie with Doenjang Compote Artisan Profile: Mcgguroom Gochujang Cucumber Muchim Stir-Fried Dried Anchovies Crudité 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
SynopsisUnlock 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, Jang demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. * Named a Best New Cookbook of Spring 2024 by Eater and Epicurious * 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. 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, Jang uncovers one of the culinary world's best-hidden secrets.
LC Classification NumberTX360.K6K37 2024
As told toDavid Stein, Joshua, Cho, Nadia
