[목 차]
Author’s Foreword
The Heritage of Korean “Jang” Fermentation
The Three Fundamental Mother Sauces of Korea
The Pillars of Korean Flavor: Essential Seasonings and Spices
Basic Stock
Korean Cuisine Measurement Methods
01 20 Ganjang Recipes
1. Meat Dishes
① Stir-fried Marinated Beef (Bulgogi)
② Marinated Grilled Ribs (LA Galbi)
③ Braised Pork Short Ribs (Dwaeji-galbi-jjim)
④ Braised Chicken with Vegetables (Jjimdak)
⑤ Korean Beef Tartare (Yukhoe)
2. Carbohydrate Dishes
⑥ Stir-fried Glass Noodles with Vegetables (Japchae)
⑦ Mixed Noodles with Ganjang (Ganjang Bibim-guksu)
⑧ Royal Stir-fried Rice Cakes (Gungjung Tteokbokki)
⑨ Buckwheat Noodles with Perilla Oil (Deulgireum Makguksu)
⑩ Rice with Soybean Sprouts (Kongnamul-bap)
3. Soups
⑪ Sea Urchin Roe Seaweed Soup (Seongge Miyeok-guk)
⑫ Beef and Radish Soup (Sogogi-mut-guk)
⑬ Mushroom Hotpot (Beoseot-jeongol)
4. Side Dishes
⑭ Braised Quail Eggs in Ganjang (Mechurial-jangjorim)
⑮ Braised Tofu (Dubu-jorim)
⑯ Braised Potatoes (Gamja-jorim)
⑰ Stir-fried Fish Cakes (Eomuk-bokkeum)
⑱ Vegetables Pickled in Ganjang (Jangajji)
⑲ Ganjang Marinated Crab (Ganjang-gejang)
⑳ Ganjang Marinated Shrimp (Saeu-jang)
02 20 Doenjang Recipes
1. Meat Dishes
① Doenjang Stir-fried Pork (Doenjang-jeyuk-bokkeum)
② Doenjang-Marinated Grilled Pork (Maekjeok)
③ Roasted Pork Jowl with Doenjang Sauce (Hangjeongsal Doenjang-gui)
④ Grilled Chicken with Doenjang Marinade (Doenjang Dak-gui)
⑤ Doenjang-Braised Pork (Suyuk)
2. Carbohydrate Dishes
⑥ Wild Garlic Chive Noodles (Dalrae Bibim-guksu)
⑦ Tofu-Doenjang Buckwheat Noodles (Dubu Doenjang Memil-guksu)
⑧ Mixed Rice with Doenjang Sauce (Doenjang Bibimbap)
⑨ Eggplant Doenjang Rice Bowl (Gaji Doenjang Deopbap)
⑩ Cabbage Doenjang Rice Bowl (Yangbaechu Doenjang Deopbap)
⑪ Doenjang Rice Wraps (Ssam-bap)
⑫ Sweet Pumpkin & Pork Belly Rice Bowl (Danhobak Samgyeop Deopbap)
3. Soups
⑬ Doenjang Soup (Doenjang-guk)
⑭ Doenjang Stew (Doenjang-jjigae)
⑮ Blue Crab & Tofu Soup (Kkotge Dubu-guk)
⑯ Pork Backbone Stew (Gamjatang)
4. Side Dishes
⑰ Thick Doenjang Sauce for Mixing (Gang-doenjang)
⑱ Seasoned Spinach with Doenjang (Sigeumchi Doenjang Muchim)
⑲ Mild Peppers with Doenjang Dressing (Gochu Doenjang Muchim)
⑳ Braised Perilla Leaves in Doenjang (Kkatnip-doenjang-jjim)
03 20 Gochujang Recipes
1. Meat Dishes
① Gochujang-Marinated Stir-fried Chicken (Dakgalbi)
② Spicy Stir-fried Squid (Ojingeo-bokkeum)
③ Spicy Stir-fried Pork (Jeyuk-bokkeum)
④ Spicy Stir-fried Duck (Ori-bulgogi)
⑤ Glazed Fried Chicken with Gochujang (Dakgangjeong)
⑥ Fresh Beef Tartare with Gochujang (Gochujang Yukhoe)
2. Carbohydrate Dishes
⑦ Spicy Rice Cakes in Gochujang Glaze (Tteokbokki)
⑧ Rice Cake Skewers (Tteokkkochi)
⑨ Chewy Noodles with Gochujang Sauce (Jjolmyeon)
⑩ Mixed Wheat Noodles with Gochujang Sauce (Bibim-guksu)
⑪ Mixed Rice with Gochujang Sauce (Bibimbap)
⑫ Buckwheat Noodle Platter with Gochujang (Jaengban-makguksu)
3. Soups
⑬ Sausage and Ham Stew (Budae-jjigae)
⑭ Spicy Hand-Pulled Dough Soup (Sujebi-jangguk)
⑮ Hand-Cut Soup Noodles with Gochujang (Jang-kalguksu)
4. Side Dishes
⑯ Spicy Marinated Crab (Yangnyeom-gejang)
⑰ Spicy Braised Tofu (Maeun Dubu-jorim)
⑱ Spicy Braised Mackerel (Godeungeo-jorim)
⑲ Spicy Braised Potatoes (Maeun Gamja-jorim)
⑳ Spicy Seasoned Raw Fish (Hoe-muchim)
04 6 Fusion Recipes
① Korean Style Mapo Tofu (Gochujang Mapa Dobu)
② Korean Red Chili Paste Pork Ribs (Gochujang Pork Ribs)
③ Soy Sauce Kkanpunggi (Ganjang Kkanpunggi)
④ Stir-fried Marinated Beef Taco (Bulgogi Taco)
⑤ Soybean Paste Mushroom Pasta (Doenjang Beoseot Pasta)
⑥ Soybean Paste Hummus Sandwich (Doenjang Humus Sandwich)
Extra Sauce
The Korean Sauce Bible has been published by Parkmungak Publishing Co., Ltd.
Soy sauce (ganjang), soybean paste (doenjang), and red chili paste (gochujang) form the foundation of Korean cuisine’s distinctive flavors. This book introduces a wide variety of recipes centered on these three traditional Korean sauces in English, making it easy for international readers who wish to learn Korean cooking to follow and enjoy.
Each recipe is accompanied by Korean explanations, helping readers gain a clearer understanding of both the cooking process and the role of each ingredient. From simple everyday side dishes to meals for special occasions, this book presents a diverse collection of recipes that showcase the versatility of ganjang, doenjang, and gochujang.
We invite you to experience the diverse flavors created by soy sauce (ganjang), soybean paste (doenjang), and red chili paste (gochujang), and to discover the deep and unique appeal of Korean jang. It is our hope that this book will transcend language barriers, inspiring more people to enjoy Korean cuisine and engage with Korea’s rich food culture.
㈜박문각 출판에서 『The Korean Sauce Bible』 도서가 출간되었습니다.
간장, 된장, 고추장은 한국 요리 풍미의 기반입니다. 이 책은 세 가지 장이 지닌 고유한 풍미와 활용법을 바탕으로 한 다양한 레시피를 영어로 소개하여, 한국 음식을 배우고 싶은 해외 독자들이 쉽게 따라 할 수 있도록 구성하였습니다.
각 레시피에는 한국어 해설을 함께 담아 조리 과정과 재료의 의미를 더 명확하게 이해할 수 있도록 하였습니다. 또한 간단한 한 끼 반찬부터, 특별한 한 끼까지, 간장, 된장, 고추장을 활용한 다양한 레시피를 수록하였습니다.
간장, 된장, 고추장이 만들어 내는 다채로운 맛을 경험하며 한국 장의 깊은 매력을 느껴보시기 바랍니다. 이 책이 언어의 경계를 넘어 더 많은 분들이 한국 음식을 즐기고, 한국의 식문화를 가까이할 수 있는 계기가 되기를 바랍니다.
특장점 / 차별성
· 01 A Collection of English Recipes Using Korean Jang
· Features English-language recipes using ganjang (soy sauce), doenjang (soybean paste), and gochujang (Korean red chili paste).
· Includes Korean explanations to help both Korean and international readers better understand and enjoy dishes made with traditional Korean jang.
· 02 Introduction to Korean Jang Culture and Essential Seasonings
· Explains the significance of ganjang, doenjang, and gochujang in Korean cuisine.
· Introduces the uses and culinary benefits of the essential seasonings and spices that form the foundation of Korean cooking.
· 03 Basic Stock and Extra Sauce Recipes
· Provides recipes for basic vegetable stock and anchovy-kelp stock, two essential broths widely used in Korean cuisine.
· Includes a variety of sauce recipes made with ganjang, doenjang, and gochujang
· 01 한국의 장을 활용한 영어 레시피 수록
· 간장, 된장, 고추장을 활용한 영어 레시피를 수록하였습니다.
· 한국어 해설을 수록하여 국내외 독자 모두 한국의 장 요리를 접할 수 있도록 하였습니다.
· 02 한국의 장 문화와 핵심 양념 소개
· 간장, 된장, 고추장이 한식에서 차지하는 위상을 설명하였습니다.
· 한식의 기본이 되는 핵심 양념과 향신료의 활용, 효능을 설명하였습니다.
· 03 기본 육수, 응용 소스 레시피 제공
· 한식에 자주 사용되는 기본 채수와 멸치 다시마 육수 레시피를 수록하였습니다.
· 간장, 된장, 고추장을 활용한 다양한 소스 레시피를 수록하였습니다.