Chef Kang Min-gu, owner of Korean fine dining restaurant ‘Mingles’, has published this book filled with his deep affection for ‘jang’, the essence of Korean cuisine. After over four years of planning, photography, and editing, JANG: The Soul of Korean Cooking was published in spring 2024 by Artisan Publishing in the United States. It sparked significant buzz and was selected as one of The New York Times’ Best Cookbooks of 2024. This book, imbued with trust in jang, respect for its history, and reverence for its masters, showcases his passion for exploring new possibilities in Korean cuisine through a modern interpretation of the traditions of soy sauce, soybean paste, and red pepper paste—Korea’s traditional fermented seasonings.

• Original Title : 장: 간장, 된장, 고추장으로 빚어낸 미식의 세계 
• 216 pages
• ISBN : 9791190118798
• Hardcover

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