Take a photo of a barcode or cover
quartzmaya 's review for:
Mingoo Kang’s Jang: The Soul of Korean Cooking is a "lets go back to the fundamental building blocks, then apply those to new fusion" type of approach for Korean cuisine. Gochujang, doenjang, and ganjang... it explores their history, production, and applications in both traditional and modern recipes. Kang frames these fermented sauces as the heart of Korean cooking, akin to butter in French cuisine or olive oil in Italian, and guides readers through their role in shaping flavor.
While the historical and technical insights into jang production are fascinating, they lean toward the academic, making some sections a bit dry. That said, learning about the depth and complexity of gochujang, a staple I regularly use, was particularly rewarding—I hadn’t previously considered its cultural significance or the nuances that distinguish different types of jang. The book succeeds in making these concepts approachable, but the recipes themselves, though thoughtfully constructed, were less compelling for me. They showcase the versatility of jang across a range of dishes (including some Western adaptations like Doenjang Crème Brûlée) but I found myself more engaged with the discussion of jang itself than with the recipes that followed.
The book is beautifully composed, with photography that captures the essence of the dishes, yet the images didn’t necessarily evoke hunger or a strong desire to cook they were a bit flat. For readers looking to deepen their knowledge of Korean cuisine, particularly its foundational flavors, Jang offers a rich and informative read. However, those primarily seeking a cookbook may find the recipes more inspiring in theory than in practice, especially depending on ingredient accessibility and personal cooking style. Ultimately, the book does excel as an exploration of Korean culinary traditions, even if its practicality as a go-to recipe resource may vary between readers.
While the historical and technical insights into jang production are fascinating, they lean toward the academic, making some sections a bit dry. That said, learning about the depth and complexity of gochujang, a staple I regularly use, was particularly rewarding—I hadn’t previously considered its cultural significance or the nuances that distinguish different types of jang. The book succeeds in making these concepts approachable, but the recipes themselves, though thoughtfully constructed, were less compelling for me. They showcase the versatility of jang across a range of dishes (including some Western adaptations like Doenjang Crème Brûlée) but I found myself more engaged with the discussion of jang itself than with the recipes that followed.
The book is beautifully composed, with photography that captures the essence of the dishes, yet the images didn’t necessarily evoke hunger or a strong desire to cook they were a bit flat. For readers looking to deepen their knowledge of Korean cuisine, particularly its foundational flavors, Jang offers a rich and informative read. However, those primarily seeking a cookbook may find the recipes more inspiring in theory than in practice, especially depending on ingredient accessibility and personal cooking style. Ultimately, the book does excel as an exploration of Korean culinary traditions, even if its practicality as a go-to recipe resource may vary between readers.