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9781648291869

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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.""--René Redzepi ""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 Alléno ""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"

Author Information

Mingoo Kang is one of the most important and respected chefs in Korea. Since he opened his Michelin-starred restaurant, Mingles, in 2014, he has been both a champion of traditional Korean cuisine and a restless innovator, continually pushing the cuisine forward. Mingles is one of the most-awarded and highly regarded restaurants in South Korea, the holder of a pair of Michelin stars and ranked #10 on the Asia's 50 Best Restaurants list. Since 2016, Mingles has been named the best restaurant in Korea. Chef Kang was also recently named winner of the Innedit Damm Chef's Choice Award, determined by a jury of his peers. He lives in Seoul with his wife and children.

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