3 Condiments Nearly Every Korean Cook Has in Their Fridge — Life in the Kitchen

February 8, 2018

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http://www.thekitchn.com/feedburnermain

Korean cuisine is all about the jang — that is, the ganjang, doenjang, gochujang, and other soybean-based sauces and pastes, whose fermentation brings complexity and depth to every dish they season. If you’re looking to experiment with fermented flavors, there are three major jang ingredients you’ll spot in just about every Korean kitchen (and may want to stock in your own).

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