Cookbook Review: Jang: The Soul of Korean Cooking by Mingoo Kang.
Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang) (2024) by Mingoo Kang. )Foreward by Eric Ripert
“Unlocking the Irresistible Power of Jang
Mingoo Kang, the Michelin-starred chef behind Seoul’s acclaimed Mingles, has penned a culinary masterpiece that elevates jangs from mere ingredients to the soul of Korean cuisine. With a depth of knowledge unmatched by any other chef, Kang demystifies these essential sauces, revealing their complex flavors and versatility.
From the humble soybean to the fiery gochujang, Jang is a comprehensive exploration of these transformative ingredients. Kang’s expertise shines through in meticulously crafted recipes that range from traditional Korean fare to unexpected Western adaptations. The book is lavishly illustrated with stunning photography that captures the essence of each dish.
The term “Jang” refers to a collective term for a variety of fermented soybean-based sauces that are fundamental to Korean cooking. These sauces, such as gochujang (red chili paste), doenjang (soybean paste), and ganjang (soy sauce), provide the essential umami, salty, and spicy flavors that characterize Korean cuisine. Jang is more than just a condiment; it’s a cornerstone of Korean culinary tradition, adding depth and complexity to countless dishes.
Author Mingoo Kang is a culinary visionary who has redefined Korean cuisine for a global audience. As the mastermind behind Seoul’s two-Michelin-starred Mingles, he’s consistently wowed palates with his innovative take on traditional hansik. Recognized as one of Asia’s culinary titans, Kang’s restaurant graces the prestigious San Pellegrino’s Best Restaurants list.
His influence extends beyond Mingles. As the driving force behind MamaLee Market, he’s brought Korean flavors to the everyday, and with Hansik Goo in Hong Kong, he’s captivating new audiences with his modern Korean concept. The Inedit Damm Chefs’ Choice Award, a testament to his peer respect, solidifies Kang’s status as a culinary icon.
Whether you’re a seasoned home cook or a curious culinary adventurer, Jang is an indispensable guide to unlocking the full potential of Korean flavors. Kang’s passion for his subject matter is infectious, inspiring readers to experiment with jangs in their own kitchens.
About the Cookbook Author: MINGOO KANG is the chef and owner of Mingles, located in Seoul, which currently listed on San Pellegrino’s list of Asia’s Best Restaurants and holds two Michelin stars. Kang’s approach at Mingles of presenting innovative hansik has earned
him both domestic and international accolades, 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(One MICHELIN Starred restuaurant), which offers creative Korean cuisine in Hong Kong. (Taken from Publisher Bio)
Dean Jones is a Librarian, Cookbook Reviewer, and writer. Originally from San Diego and having lived his teen years in the Pacific Northwest, Dean has lived for over 30 years in the wonderful but barely affordable San Francisco Bay Area. He can be seen at Book Festivals, farmers’ markets, bookstores, and local restaurants. Dean has been published in “Amoral Beatitudes Magazine”and writes on Medium for “One Table One World,” “The Cookbook for All,” “An Idea,” and “Authors what are you reading.” Dean is currently writing a regular collumn of cookbook reviews for the Benicia Times Herald. Contact Dean at wellseasonedlibrarian@gmail.com You can listen to my podcasts using the following link https://linktr.ee/thewellseasonedlibrarian and you can listen to my podcast on Spotify, Amazon, iTunes and on YouTube at https://www.youtube.com/channel/UCsibP5oAUIam8sOT-MZdXig
