Jang Cookbook x Jookjangyeon Jang Bundle

Highlights

Try recipes from the Jang Cookbook x Jookjangyeon Jang Bundle, made easy to start with a set of gochujang and doenjang from Jookjangyeon.

Bundle contains:

• JANG: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang). By Mingoo Kang, with Joshua David Stein, with Nadia Cho.
• Premium Gochujang (Red Chili Paste) (150g): Red Pepper Powder, Malt Syrup, Sweet Rice, and Salt. Keep refrigerated after opening.
• Premium Doenjang (Soybean Paste) (150g): Fermented soybeans, 3 year sun dried sea salt, filtered natural bedrock water. Keep refrigerated after opening.

Description

In chef Mingoo Kang’s debut cookbook, JANG: THE SOUL OF KOREAN COOKING, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. He takes the three main jangs—gochujang, doenjang, or ganjang – and expertly weaves them into 60 accessible, home-cook-friendly dishes that bring the sauces to life, from soups and stews, to salads, marinades, and even desserts. Through artisan profiles, sidebars, and step-by-step photographs, JANG uncovers one of the culinary world’s best-hidden secrets.

Maintaining the traditional technique passed down for generations, Jookjangyeon allows each jar of gochujang (pronounced go-choo-jahng) or doenjang (pronounced dwen-jahng) to ferment for 1000 days before jarring. It has a concentration of savory umami flavor with some spice and can be cooked, mixed, dipped, or paired with any of your favorite dishes!

About

About the Author
Mingoo Kang is 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.

Joshua David Stein is a writer based in New York City. He is the author of Cooking for Your Kids: At Home with the World’s Greatest Chefs and the coauthor of Notes from a Young Black Chef and My America: Recipes from a Young Black Chef, both with Kwame Onwuachi; The Nom Wah Cookbook, with Wilson Tang; Il Buco: Stories and Recipes, with Donna Lennard; Vino: An Essential Guide to Real Italian Wine, with Joe Campanale; and Food & Beer, with Jeppe Jarnit-Bjergsø and Daniel Burns. He is also the author of To Me He Was Just Dad: Stories of Growing Up with Famous Fathers and a number of award-winning children’s books, including Can I Eat That?, What’s Cooking?, and Solitary Animals.

Nadia Cho is 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 Bon Appétit, Condé Nast Traveler, Food & Wine, and the New York Times and T Magazine to bring chefs and journalists to Korea. She was the producer of the “Jeong Kwan” episode of Chef’s Table and helped produce episodes for Anthony Bourdain: Parts Unknown and other shows on the Cooking Channel, NBC, ABC, and many others. She has produced and directed Korean food content on Eater.com.

About the Publisher
Artisan, a division of the Workman Publishing Company, publishes illustrated books to inspire and instruct, produced with great intention and quality. Artisan specializes in cooking, design, crafts and hobbies, and expanding the boundaries of general nonfiction.

About Jookjangyeon
Jookjangyeon is located in Jookjang-ri which sits in a valley on the eastern seaside of Korea. Because of its location in the valley, the terroir is perfect to make products such as doenjang and gochujang.

All the ingredients used are sourced from local farmers in the area and then brought together to ferment in traditional earthenware pots. The farmers harvest in the warm seasons and then create their fermented products in the colder winter days. The farmers help oversee the entire process from beginning to end, allowing for care and quality to be at the forefront of all Jookjangeyon products!