Jang is a fermented food essential to Korean cuisine. Its distinctive flavor and aroma allow for the simplest to the most comprehensive Korean cuisine, not to mention its profound health benefits.
Korean cuisine today is overwhelmingly complex. However, the taste of pure Korean food depends on the flavor of Jang in the household. This book shows how to make Korean Food Jang - Doenjang, Ganjang, and Gochujang - step by step with vibrant photos. Becky S. Kim is an artist who paints oil and watercolor. She was born and grew up in South Korea and came to the US after college years. She loves to sing, write, and spend time with nature. She lives in Virginia with family.
