Unlock the irresistible flavors of Korean cooking with jangs the authentic sauces that are the
essential building blocks of all Korean cuisine. Written by South Korea’s award-winning top
chef Mingoo Kang Jang demystifies jangs while showing how they can be used to make both
Korean and Western dishes more delicious. * Winner of the James Beard Foundation Book
Award 2025 in the Single Subject category * * Named a Best New Cookbook of Spring 2024 by
Eater and Epicurious * Like butter in French cooking or olive oil in Italian jangs are the
soul of Korean cuisine. These soy-based umami sauces—gochujang doenjang ganjang—are found in
every meal from soups and stews to salads marinades and even desserts adding depth and
complexity to every dish. Few chefs understand these ingredients better than Michelin star
winner Mingoo Kang who has dedicated his Seoul restaurant Mingles to the exploration of
jangs. In his first cookbook Kang expertly weaves jangs’ history and methods into 60
accessible recipes to bring the sauces to life. Through artisan profiles sidebars and
step-by-step photographs Jang uncovers one of the culinary world’s best-hidden secrets.
