the piece of nature
on the Korean table.
- Jang refers to traditionally fermented pastes of Korea made with products of nature like beans and salt. The fermented pastes of Doen-jang (soybean paste), gan-jang (soy sauce), and Go-chu-jang (red pepper paste) create depth and complexity of flavor through the accumulated days and months of fermentation and help to bolster the immune system and slow aging. These fermented foods have served as the first sources of valuable nutrition in Korean cuisine. Jang can be used for a wide variety of foods, from bibimbap, stir-fry, soup, stews, to the dipping sauce.