Yang (장) is more than a spice in Korean cuisine, jang is like the culinary backbone, the DNA, of everything. Jang takes time and represents deep umami. Three jangs in particular play an important role in Korean cuisine:
• Doenjang (soybean paste)
• Gochujang (chilli paste)
• Ganjang (soy sauce)
Ssamjang is a mixture that is often used for dipping. It is less spicy than gochujang and usually contains a sweet component such as rice syrup and additional garlic. And of course doenjang, the Korean miso. Even today, ssamjang is often homemade in Korea and every house has its own recipe. Mingoo Kangthe restaurant’s two-Michelin-starred chef Mingles in Seoul, has dedicated an entire cookbook to Jang. Jang: The Soul of Korean Cooking – unfortunately this book is only available in English. It’s a wonderful book (you can order it here)
I ate at Mingles during one of my visits to Seoul and I still consider it to be by far the most impressive Korean culinary experience (review here). The way he played with the flavors was extraordinary.
Anyway, I never want to miss the Korean sauces. They must always be available in the refrigerator. Of course I would like to have a selection other than the imported goods from the Asian store, but I’ll probably have to fly to Korea again for that.
By the way, I was once almost refused a plane ride because I had 1 kg of chili flakes (gochugaru for kimchi) in my hand luggage, which meant I was considered a security risk. Luckily it was a small airport, where an employee picked up my suitcase from the tarmac again so that I could exchange the chili flakes for something from my suitcase. Only then was I allowed to go through security.
at the Seoul market
Brussels sprout noodles with ssamjang
For two
250 g wide wheat noodles
200 g Brussels sprouts
1 tbsp ssamjang (from the Asian store)
1 tsp gochujang
1 tsp toasted sesame oil
1 teaspoon dark soy sauce
1 tbsp mild rice vinegar
2 tbsp olive oil
1 tbsp butter
1 large clove garlic, pressed
Sea salt
For decoration: cut the greens of a spring onion into fine rolls
Mix ssamjang with gochujang, sesame oil, soy sauce, vinegar and olive oil. Clean and halve the Brussels sprouts.
Melt the butter in a pan (with a suitable lid) and add the Brussels sprout halves. Salt lightly and add the garlic after about 2 minutes.
Pour the sauce over it and close with the lid. Cook on a gentle heat for about 10 minutes. After about 5 minutes add 2 tablespoons of water.
Meanwhile, cook the pasta according to package instructions and strain. Add to the pan with the Brussels sprouts and mix well.
Sprinkle with spring onion.
