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What makes Korean food so tasty? The secret is in the jang, seasonings that have been a staple of Korean cuisine for thousands of years. Jang is prepared by fermenting soybeans into soy sauce (ganjang), soybean paste (doenjang) and chilli paste (gochujang). These seasonings deliver a rich palette of flavours and have significant health benefits.

Ae Jin Huys already introduced us to kimchi, Korean fermented vegetables. In this book she shows how to use these various jang to season your meals.

Let's eat! This is the meaning of the Korean phrase MOKJA!! 먹자!!, Ae Jin Huys' brainchild. Through catering, workshops and pop-ups, she brings people into contact with the quintessence of Korean cuisine.

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Een toegankelijke manier om de Koreaanse keuken te leren kennen

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