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What product categories does EmpressKorea sell?

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Who operates EmpressKorea?

EmpressKorea is operated by Empress Korea LLC, registered in Wyoming, USA, with a founder and warehouse team based in Korea. Founder: Lee Sangwoo.

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Category: Books

JANG – A Culinary World Crafted with Soy Sauce, Doenjang, and Gochujang

Name: JANG - A Culinary World Crafted with Soy Sauce, Doenjang, and Gochujang
Brand: bookers
SKU: EK-490518
Price: 49.00 USD
Availability: InStock

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Estimated delivery: Jun 18 – 25

Categories: Books, Books & Literature, Life Products, New Arrivals Brand: bookers

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Description
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Description

JANG: A Culinary World Crafted with Soy Sauce, Doenjang, and Gochujang

Discover the soul of Korean cuisine through the lens of Chef Kang Min-goo, the visionary behind the world-renowned fine dining restaurant, Mingles. JANG: The Soul of Korean Cooking is a definitive guide to the essential fermented seasonings of Korea—soy sauce, doenjang (soybean paste), and gochujang (red chili paste)—reimagined for the modern kitchen.

Selected by The New York Times as one of the Best Cookbooks of 2024, this volume is the result of over four years of meticulous research, travel, and culinary exploration. Chef Kang Min-goo bridges the gap between ancient tradition and contemporary fine dining, offering readers a deep dive into the history, craftsmanship, and versatile applications of these foundational ingredients.

Culinary Philosophy and Recipes

This book goes beyond traditional recipes, demonstrating how the complex, umami-rich profiles of fermented jang can elevate everything from everyday home cooking to sophisticated gourmet dishes and even innovative desserts. With over 60 curated recipes, Chef Kang provides a roadmap for integrating these traditional flavors into a modern, global culinary repertoire.

Readers will gain insight into the lives and techniques of the master artisans who dedicate their lives to the fermentation process, ensuring that the heritage of Korean jang continues to thrive. Whether you are a professional chef or a home cook, this book offers a profound understanding of the ingredients that define the Korean palate.

Product Specifications

Endorsements

The culinary community has lauded this work for its depth and innovation:

Jeong Kwan (Buddhist Nun and Culinary Researcher): Praises the book for aiding the understanding of traditional Korean food and teaching how to reinterpret it for the modern era.
Edward Lee (Chef): Highlights that the essence of Korean food lies in the complex, layered flavors of jang.
René Redzepi (Chef, Noma): Notes that Chef Kang Min-goo understands the vital importance of fermentation in achieving true depth of flavor.
Alain Ducasse (Chef): Commends how jang harmonizes with diverse ingredients to create bold, distinct culinary identities.