Book cover of 'The Soul of Korean Cooking' by Mingoo Kang, featuring a top-down photograph of Korean earthenware jars filled with red and brown foods, with the title 'JANG' in large white letters.
Jang The Soul of Korean Cooking
A printed recipe page from a cookbook featuring a photograph of prepared seafood scallion pancakes on a white plate, with the title 'HAEMUL PAJEON' and the dish name 'Seafood Scallion Pancake' plus ingredient and preparation text on the right.
Jang The Soul of Korean Cooking
An open cookbook or recipe book spread showing a photograph of granola and yogurt on a wooden table on the left page, and the recipe title 'GANJANG GRANOLA YOGURT' with text on the right page.
Jang The Soul of Korean Cooking
Jang The Soul of Korean Cooking
A printed recipe page titled 'GOCHUJJANG BBQ COOKOUT' with a large food photograph on the left showing grilled shrimp and vegetables, and recipe text on the right.
Jang The Soul of Korean Cooking
A printed recipe page for Gochujang Pulled Pork Sandwich, with a large photo of the prepared sandwich on the right and step-by-step instructions on the left.
A printed recipe page for Gochujang Chocolate Mousse, featuring a photo of chocolate mousse in a glass bowl with cookies on a table, alongside English and Korean text instructions.
Jang The Soul of Korean Cooking
Jang The Soul of Korean Cooking
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Book cover of 'The Soul of Korean Cooking' by Mingoo Kang, featuring a top-down photograph of Korean earthenware jars filled with red and brown foods, with the title 'JANG' in large white letters.Jang The Soul of Korean CookingA printed recipe page from a cookbook featuring a photograph of prepared seafood scallion pancakes on a white plate, with the title 'HAEMUL PAJEON' and the dish name 'Seafood Scallion Pancake' plus ingredient and preparation text on the right.Jang The Soul of Korean CookingAn open cookbook or recipe book spread showing a photograph of granola and yogurt on a wooden table on the left page, and the recipe title 'GANJANG GRANOLA YOGURT' with text on the right page.Jang The Soul of Korean CookingJang The Soul of Korean CookingA printed recipe page titled 'GOCHUJJANG BBQ COOKOUT' with a large food photograph on the left showing grilled shrimp and vegetables, and recipe text on the right.Jang The Soul of Korean CookingA printed recipe page for Gochujang Pulled Pork Sandwich, with a large photo of the prepared sandwich on the right and step-by-step instructions on the left.A printed recipe page for Gochujang Chocolate Mousse, featuring a photo of chocolate mousse in a glass bowl with cookies on a table, alongside English and Korean text instructions.Jang The Soul of Korean CookingJang The Soul of Korean Cooking

Jang: The Soul of Korean Cooking

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Description

Jang: The Soul of Korean Cooking is a focused exploration of gochujang, doenjang and ganjang, the fermented sauces that form some of the most important foundations of Korean flavour.

Chef Mingoo Kang approaches jang not simply as a group of condiments, but as a culinary system. Through more than 60 recipes, he demonstrates how these fermented ingredients create seasoning, umami and complexity across soups, stews, vegetables, marinades, meat dishes and even desserts, while also showing how they can be applied beyond traditional Korean cooking.

History, fermentation methods, artisan profiles and step-by-step photography provide a deeper understanding of how jang is made and why it behaves the way it does in cooking. The result is both an introduction to a foundational element of hansik and a practical reference for cooks interested in fermentation and flavour development.

Winner of the 2025 James Beard Foundation Book Award in the Single Subject category, Jang is an unusually focused resource for anyone looking to understand Korean fermented seasonings beyond gochujang alone.

Inside the Book

Book Details

About Mingoo Kang

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