In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.
In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Mingoo Kang is the chef and owner of Mingles, located in Seoul, which has been named one of Asia’s 50 Best Restaurants and holds two Michelin stars. Kang’s approach at Mingles of presenting innovative hansik has earned him both domestic and international acclaim, and he frequently collaborates with chefs around the world. Most recently, in 2021, he was awarded the Inedit Damm Chefs’ Choice Award—the only accolade voted for by the other chefs on the Asia’s 50 Best Restaurants list. In addition to Mingles, Chef Kang runs a retail market in Seoul called MamaLee Market; Hansik Goo, which offers creative Korean cuisine in Hong Kong; and the popular fried chicken brand Hyodo Chicken. Joshua David Stein is a writer based in New York City. He is the author of Cooking for Your Kids: At Home with the World’s Greatest Chefs and the coauthor of Notes from a Young Black Chef and My America: Recipes from a Young Black Chef, both with Kwame Onwuachi; The Nom Wah Cookbook, with Wilson Tang; Il Buco: Stories and Recipes, with Donna Lennard; Vino: An Essential Guide to Real Italian Wine, with Joe Campanale; and Food & Beer, with Jeppe Jarnit-Bjergsø and Daniel Burns. He is also the author of To Me He Was Just Dad: Stories of Growing Up with Famous Fathers and a number of award-winning children’s books, including Can I Eat That?, What’s Cooking? , and Solitary Animals. Nadia Cho is the founder of Jeong Culture and Communication, which is dedicated to promoting Korean food in the United States. She has been a liaison for chefs and journalists to Korean food and has worked with Bon Appétit, Condé Nast Traveler, Food & Wine, and the New York Times and T Magazine to bring chefs and journalists to Korea. She was the producer of the “Jeong Kwan” episode of Chef’s Table and helped produce episodes for Anthony Bourdain: Parts Unknown and other shows on the Cooking Channel, NBC, ABC, and many others. She has produced and directed Korean food content on Eater.com.
Inhaltsangabe
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
