Highlights

The Jang Cookbook is paired with Kisoondo Ganjang. Elevate your cooking experience using this bundle.

Bundle contains:

• JANG: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang). By Mingoo Kang, with Joshua David Stein, with Nadia Cho.
• Kisoondo Traditional Soy Sauce - Ganjang (250ml): Soybeans, Roasted Bamboo Salt, Water. Store in a cool and dry place, away from direct sunlight.
  

Description

In chef Mingoo Kang’s debut cookbook, JANG: THE SOUL OF KOREAN COOKING, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. He takes the three main jangs—gochujang, doenjang, or ganjang – and expertly weaves them into 60 accessible, home-cook-friendly dishes that bring the sauces to life, from soups and stews, to salads, marinades, and even desserts. Through artisan profiles, sidebars, and step-by-step photographs, JANG uncovers one of the culinary world’s best-hidden secrets.

The Fermentation Master Ki Soondo's Traditional Ganjang is crafted with utmost sincerity, using only three ingredients - soybeans, bamboo salt, and water. Soybeans are from local towns such as Muan, Goheung and Damyang. Bamboo salt is made by burning 3-year-sun dried sea salt. Water is from the Walbong Mountain.

About

About the Author
Mingoo Kang is the chef and owner of Mingles, located in Seoul, which has been named one of Asia’s 50 Best Restaurants and holds two Michelin stars. Kang’s approach at Mingles of presenting innovative hansik has earned him both domestic and international acclaim, 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, which offers creative Korean cuisine in Hong Kong; and the popular fried chicken brand Hyodo Chicken.

Joshua David Stein is a writer based in New York City. He is the author of Cooking for Your Kids: At Home with the World’s Greatest Chefs and the coauthor of Notes from a Young Black Chef and My America: Recipes from a Young Black Chef, both with Kwame Onwuachi; The Nom Wah Cookbook, with Wilson Tang; Il Buco: Stories and Recipes, with Donna Lennard; Vino: An Essential Guide to Real Italian Wine, with Joe Campanale; and Food & Beer, with Jeppe Jarnit-Bjergsø and Daniel Burns. He is also the author of To Me He Was Just Dad: Stories of Growing Up with Famous Fathers and a number of award-winning children’s books, including Can I Eat That?, What’s Cooking?, and Solitary Animals.

Nadia Cho is the founder of Jeong Culture and Communication, which is dedicated to promoting Korean food in the United States. She has been a liaison for chefs and journalists to Korean food and has worked with Bon Appétit, Condé Nast Traveler, Food & Wine, and the New York Times and T Magazine to bring chefs and journalists to Korea. She was the producer of the “Jeong Kwan” episode of Chef’s Table and helped produce episodes for Anthony Bourdain: Parts Unknown and other shows on the Cooking Channel, NBC, ABC, and many others. She has produced and directed Korean food content on Eater.com.

About the Publisher
Artisan, a division of the Workman Publishing Company, publishes illustrated books to inspire and instruct, produced with great intention and quality. Artisan specializes in cooking, design, crafts and hobbies, and expanding the boundaries of general nonfiction.

About Kisoondo
With a well-guarded secret passed down through many generations, the Fermentation Master Ki Soondo crafts the essence of Korean culinary tradition with unparalleled dedication year after year.  Like a well-choreographed symphony, every November in the lunar calendar, this culinary genius performs her magic. First, meticulously preparing the fermented soybean blocks (meju), which undergo a month-long fermentation journey. Then, the handcrafted bamboo salt (jukyeom) is added, and the mixture matures gracefully in large earthenware jars.