JANG: The Soul of Korean Cooking

Starting with just soybeans, water, and salt but fermented in ways that capture a world of terroir and tradition, jangs--gochujang, doenjang, and ganjang--bring unexpected depth to soups and stews, salads, marinades, and even desserts. Recipes include Asparagus Bibimbap, Japchae, Kimchi Fried Rice, Gochujang Chocolate Mousse, and more. Fully illustrated in color.