---
product_id: 560432215
title: "Jang"
price: "Bs.438"
currency: BOB
in_stock: null
reviews_count: 10
url: https://www.desertcart.bo/products/560432215-jang
store_origin: BO
region: Bolivia
---

# Jang

**Price:** Bs.438
**Availability:** ❌ Out of Stock

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- **What is this?** Jang
- **How much does it cost?** Bs.438 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.bo](https://www.desertcart.bo/products/560432215-jang)

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## Description

desertcart.com: Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang): 9781648291869: Kang, Mingoo, David Stein, Joshua, Cho, Nadia: Books

Review: Excellent resource on the heart of Korean cuisine. - I love this book. I have loved Korean food for for some time but I had no idea about central role jangs play in Korean cuisine. This book opened my eyes and also made me realize that Korean food does not get the respect it deserves. It has a long tradition and should be classed with French, Chinese, Indian and Italian as a world cuisine. And as a bonus there are a lot of great recipes.
Review: Great Recipes and Stories - In a world where cookbooks everywhere are recommending "flavor bombs," as a shortcut to making tasty it's great to get a deep dive into how these flavor bombs end up in your pantry. The recipes are delicious and run the gamut from simple everyday dishes to impress-your-friends specialties. I have always loved Korean food, but this took my understanding of it to another level. A couple small quibbles: --I love fusion and in particular I enjoy Asian versions of Italian pasta recipes, but I was disappointed that basically all of the pasta recipes here included large portions of heavy cream. I don't know if that is just an expectation for pasta dishes in Korea or if the idea is to "balance" the addition of the jangs, but either way it's a bummer to have pasta dishes where the traditional version has nothing to do with heavy cream be modified that way. Of course I can just omit the cream, but the recipe has been designed around including it. That said, I still do appreciate the attempt. --There are a decent number of recipes that feel restaurant-y in that they call for using small fractions of vegetables. Some amount of that is understandable, but it felt like that could have been reduced some.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #65,024 in Books ( See Top 100 in Books ) #14 in Southeast Asian Cooking, Food & Wine #20 in Korean Cooking, Food & Wine #398 in Celebrity & TV Show Cookbooks |
| Customer Reviews | 4.8 4.8 out of 5 stars (103) |
| Dimensions  | 7.7 x 0.77 x 10.7 inches |
| ISBN-10  | 1648291864 |
| ISBN-13  | 978-1648291869 |
| Item Weight  | 1.95 pounds |
| Language  | English |
| Print length  | 216 pages |
| Publication date  | March 12, 2024 |
| Publisher  | Artisan |

## Images

![Jang - Image 1](https://m.media-amazon.com/images/I/413V6ePvaxL.jpg)
![Jang - Image 2](https://m.media-amazon.com/images/I/41mViFQDi0L.jpg)
![Jang - Image 3](https://m.media-amazon.com/images/I/5165KvmGstL.jpg)
![Jang - Image 4](https://m.media-amazon.com/images/I/519m5OYYIFL.jpg)
![Jang - Image 5](https://m.media-amazon.com/images/I/51I1KGkzeUL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excellent resource on the heart of Korean cuisine.
*by S***R on June 11, 2025*

I love this book. I have loved Korean food for for some time but I had no idea about central role jangs play in Korean cuisine. This book opened my eyes and also made me realize that Korean food does not get the respect it deserves. It has a long tradition and should be classed with French, Chinese, Indian and Italian as a world cuisine. And as a bonus there are a lot of great recipes.

### ⭐⭐⭐⭐⭐ Great Recipes and Stories
*by J***H on January 3, 2025*

In a world where cookbooks everywhere are recommending "flavor bombs," as a shortcut to making tasty it's great to get a deep dive into how these flavor bombs end up in your pantry. The recipes are delicious and run the gamut from simple everyday dishes to impress-your-friends specialties. I have always loved Korean food, but this took my understanding of it to another level. A couple small quibbles: --I love fusion and in particular I enjoy Asian versions of Italian pasta recipes, but I was disappointed that basically all of the pasta recipes here included large portions of heavy cream. I don't know if that is just an expectation for pasta dishes in Korea or if the idea is to "balance" the addition of the jangs, but either way it's a bummer to have pasta dishes where the traditional version has nothing to do with heavy cream be modified that way. Of course I can just omit the cream, but the recipe has been designed around including it. That said, I still do appreciate the attempt. --There are a decent number of recipes that feel restaurant-y in that they call for using small fractions of vegetables. Some amount of that is understandable, but it felt like that could have been reduced some.

### ⭐⭐⭐⭐⭐ Great book, talented chef
*by J***E on November 1, 2025*

He is a recently 3 Michelin star’d chef in Korea. Has a lot of talent. Has a traditional foundation and pulls many dishes into the future. This book is all stuff you can do at home with ingredients you can get if you have a local H-Mart or equivalent. An experienced home chef could tackle most of these with ease. Excellent book.

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*Product available on Desertcart Bolivia*
*Store origin: BO*
*Last updated: 2026-02-01*