Description
What makes Korean food so tasty? The secret is in the 'jangs’, traditional sauces that are prepared by fermenting soybeans into soy sauce (ganjang), soybean paste (doenjang) and chilli paste (gochujang). This seasoning not only delivers a rich palette of flavours but it also offers significant health benefits. Ae Jin Huys already introduced us to kimchi, Korean fermented vegetables. In 70 accessible recipes - using ingredients easily available from your local shop - she shows you how to use jangs to make your daily fare both healthier and tastier.
Details
  • Author: Huys, Ae Jin
  • Publisher: ACC Art Books Ltd
  • Format: Hardback
  • Publication Date: 13/03/2023
  • ISBN: 9789401489348
  • B-Code: B066700
  • Illustrated: 90 colour illustrations
  • Pages: 216
  • Dimensions: 280x200mm
Size