Jang: The Soul of Korean Cooking by Mingoo Kang

“It’s crazy to me that there hasn’t been a book like this before. Jangs, and not just gochujang, should be in every kitchen in America.”― David Chang

“Why this is a great book: gorgeous photographs, tantalizing recipes, and clear information on the family of jangs (rhymes with songs), the fermented soy ingredient at the heart of Korean cuisine’s increasingly global popularity.”― Albany Times-Union, Best Cookbooks of 2024