Jang

Foreword by Eric Ripert
Introduction
The History of Jang
How Jang Is Made
How to Use This Book
The Korean Pantry
Jang Variations
 
Ganjang
Jangajji (Preserved Vegetables in Jang)
Angelica Namul
Steamed Zucchini
Dubu Endive Salad with Sesame Ganjang Dressing
Kong Guksu (Chilled Soybean Noodle Soup)
Miyeok Guk (Seaweed Soup)
Mandu Jeongol (Dumpling Hotpot)
Asparagus Bibimbap
Stir-Fried Tteokbokki with Mushrooms
Japchae
Ganjang Ragù
Fish Mandu
Seafood Scallion Pancake with Pickled Onions
Ganjang-Marinated Shrimp
Mackerel Jorim
Galbijjim
LA-Style Charcoal-Grilled Short Ribs
Tteokgalbi (Short Rib Burgers)
Yakbap
Ganjang Granola Yogurt
Artisan Profile: Amisan Sookti
 
Doenjang
Green Bean Namul
Root Vegetable Salad
Greek Barley Salad with Doenjang Vinaigrette
Doenjang Hummus
Cabbage and Beef Doenjang Jeongol
Mussel Doenjang Soup
Gang Doenjang Bibimbap
Doenjang Jjajangmyeon
Ssamjang Cacio e Pepe
Steamed Fish with Doenjang Béarnaise
Dover Sole with Doenjang Caper Sauce
BBQ-Glazed Chicken with Doenjang Risotto
Pork Belly with Quick Radish Kimchi
Doenjang BBQ Lamb with Couscous
Almond Doenjang Croissant
Doenjang Vanilla Crème Brûlée
Brie with Doenjang Compote
Artisan Profile: Mcgguroom
 
Gochujang
Cucumber Muchim
Stir-Fried Dried Anchovies
Crudité with Korean Ranch Dressing
Gochujang Jjigae (Gochujang Stew)
Dakbokkeumtang (Spicy Chicken Stew)
Beef Tartare Bibimbap
Kimchi Fried Rice with Coleslaw
Kimchi Bibim Guksu (Kimchi Noodle Soup)
Seafood Platter with Jang Accoutrements
Snapper Crudo with Chogochujang Dressing
Seared Scallop with Spicy Spinach Salad
Korean Fried Chicken
Gochujang BBQ Cookout
Gochujang-Marinated Stir-Fried Pork
Gochujang Pulled Pork Sandwich
Gochujang Chocolate Mousse
Artisan Profile: Jangbonga
 
 
Resources
Acknowledgments
Index
 

Mingoo Kang with Joshua David Stein and Nadia Cho