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Cooking (Fermented foods) COOKING / Individual Chefs & Restaurants COOKING / Methods / General COOKING / Regional & Ethnic / Asian Cooking, Korean Cuisine (Aliments fermentés) Fermented soyfoods Hot pepper sauces Korea Soja fermenté Corée

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Kang, Mingoo Kang, Minsoo

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Cookbooks Cookbooks. cookbooks. Livres de cuisine.

The Melancholy of Untold History

Kang, Minsoo

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Format: text

Publisher / Publication Date: 2024

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Jang : the soul of Korean cooking

Kang, Mingoo

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Summary: "Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, and ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in...

Format: text

Publisher / Publication Date: Artisan, a division of Workman Publishing 2024

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