December 17, 2013
Jang: 'The Very Definition of Korean Culture' | Food Safety News
Until very recently, however, Jang has been almost unknown outside of Korea. Unlike Japan’s miso and other Japanese and Chinese fermented soy products, Jang is only now making its appearance on a world stage.
Cheonggukjang, the thicker Doenjang, and the longest to make, Gochujang, are coming in for uses beyond traditional Korean dishes as flavorings that do not rely on sodium and artificial additives.
Jang: 'The Very Definition of Korean Culture' | Food Safety News
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