Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)

Description

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 show Review: Came slightly peeled and dented - Bought as a Christmas gift but there are cosmetic abrasions on the book which is disappointing Review: Great Recipes and Stories - In a world where cookbooks everywhere are recommending "flavor bombs," as a shortcut to making tasty it's great to get a deep dive into how these flavor bombs end up in your pantry. The recipes are delicious and run the gamut from simple everyday dishes to impress-your-friends specialties. I have always loved Korean food, but this took my understanding of it to another level. A couple small quibbles: --I love fusion and in particular I enjoy Asian versions of Italian pasta recipes, but I was disappointed that basically all of the pasta recipes here included large portions of heavy cream. I don't know if that is just an expectation for pasta dishes in Korea or if the idea is to "balance" the addition of the jangs, but either way it's a bummer to have pasta dishes where the traditional version has nothing to do with heavy cream be modified that way. Of course I can just omit the cream, but the recipe has been designed around including it. That said, I still do appreciate the attempt. --There are a decent number of recipes that feel restaurant-y in that they call for using small fractions of vegetables. Some amount of that is understandable, but it felt like that could have been reduced some.