ABOUT

'서로 다른 것들을 조화롭게 어우르다'

지금까지 지켜온 전통 한식의 근원을 존중하되,

오늘날의 새로운 기술과 감성을 덧입혀 밍글스 만의 새로운 색을 선보이고자 합니다.

밍글스가 만들어가는 새로운 한국의 맛을 전하겠습니다.

‘Mingling contrasting elements into harmony’

While our restaurant has been inspired by and respected traditional Korean cuisine

as the foundation for our cooking, in our latest menu we have

strove to explore new techniques and sensibilities.

Our goal at Mingles is to show you a new way of Korean cuisine.

PEOPLE

강민구 | Chef-owner

미국, 스페인, 프랑스, 바하마 등 어디든
요리에 대한 경험과 지식을 얻을 수 있는 곳으로 가
국경이나 환경의 제약 없이 견습생으로 일하며
자신만의 커리어를 쌓아왔습니다.

전 세계 다양한 장소에서 경험을 쌓아온
2014년 한국으로 돌아와
뉴코리안 파인다이닝 밍글스를 열었으며
지금까지 밍글스의 오너셰프로서
한식 컨템포러리 영역에서
독보적인 지위를 다졌습니다.

김민성 | General Manager

밍글스 레스토랑이 처음 문을 연 날부터
지금까지 지배인으로서 홀 매니지먼트와
주류 관련 업무를 맡고 있습니다.

강민구 셰프와 함께 뱅브로(Vin.bro)라는
내추럴 와인 수입사를 만들어 운영중입니다.

BOOK

Jang

The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)

Published date / March 12.2024

By Mingoo Kang
With Joshua David Stein
With Nadia Cho
INTRODUCTION 한식의 DNA라고도 할 수 있는 세 가지의 장.
강민구 셰프는 그의 첫 책을 통해 전국의 장인들을 만나
간장, 된장, 고추장을 깊이있게 이해하고,

한식에서 장을 활용해온 방식,
그리고 장의 현대적인 활용법에 대해서 소개한 책입니다. Like butter in French cooking or olive oil in Italian,
jangs are the soul of Korean cuisine.

These umami sauces are found in every meal,
from soups and stews, to salads, marinades,
and even desserts, adding depth and complexity to every dish.

The foundation of the three main
jangs—gochujang, doenjang, or ganjang—is simple.

Soybeans, water, and salt are dried, aged, and fermented in earthenware pots,
extracting flavor from their environment and
slowly blossoming into intensely flavored jangs.

Few understand these ingredients better than chef Mingoo Kang,
who has dedicated his Seoul restaurant to the exploration of jangs.
In his first cookbook written with Joshua David Stein and Nadia Cho,
Kang expertly weaves jangs’ history and methods
into 60 accessible recipes to bring the sauces to life. ENDORSEMENT

“Mingoo Kang, a luminary of cooking, knows that to truly harness flavor,
we must honor the past and let the art of fermentation shape our future.”
―René Redzepi

“It’s crazy to me that there hasn’t been a book like this before.
Jangs, and not just gochujang, should be in every kitchen in America.”
―David Chang

“Jang introduces a Western audience to the wonders of gochujang,
doenjang, and ganjang. These ‘mother sauces’ should be just as useful
in any cuisine’s dishes as they are in hansik.
Mingoo Kang shows you how to expand your cooking by understanding jang.”
―Nobu Matsuhisa

“This book serves as a necessary guide
to improving the understanding of traditional Korean food and
applying it in a modern way.
Jang will help readers forge deeper relationships
with many people through Korean food.”
―Jeong Kwan

“Throughout the ages, Korean cuisine has employed fermentation techniques
that we are rediscovering.
Jang is an integral part of this food,
with variations that define its DNA.
Chef Mingoo Kang is a brilliant creator
who shares with us his vision of a unique and inspiring cuisine.”
―Yannick Alléno

Where to Buy

UNITED STATES HBG Amazon Barnes & Noble Books-a-Million Bookshop CANADA Amazon Canada

UNITED KINGDOM Waterstones Amazon UK AUSTRALIA Booktopia OTHER TERRITORIES Check with your closest local bookstore