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Meet A master for Jang, Fermented Food


 

Since the 1970s Kisoondo Traditional Jang has produced an array of Jang products, including pickles, using knowledge built over several generations. The family’s multiple-award-winning matriarch Soondo Ki has been designated a Korean Food Grand Master by the Korean Ministry of Agriculture, Food and Rural Affairs, and has built a following in Korea and overseas.

WHAT IS JANG?

Meaning ‘thick fermented sauce’, jangs are a staple in every Korean household.  There are three fundamental types of jangs : gochujang (red pepper paste), doenjang (fermented soybean paste) and ganjang (soy sauce). Then there is ssamjang, technically a blend of gochujang and doenjang with the addition of spices and herbs. Jangs are at the center of Korean cooking, responsible for delivering that extra umami oomph in every dish.