Shoyu, the Japanese term for soy sauce, is made from fermented soybeans, wheat, water, and salt. Although it sounds simple, ...

Gochujang is one of the core three jangs or sauces in South Korean cooking, the other two being doenjang (or fermented ...

Tofu isn't the bland vehicle for other flavors that you think it is. It's highly versatile and learning how to cook it is an ...

Cleanly wiped traditional earthenware pots, also called 'jangdok,' were neatly lined up across the wide-open backyard of Kim ...

"Jang" is a traditional Korean fermented soybean-based condiment foundational to many Korean dishes. It includes several ...