You may know gochujang, the fiery red fermented Korean chili paste.

But perhaps lesser known are its compatriots: doenjang, fermented soybean paste; and ganjang, a thin, dark soy sauce.

These three fermented pastes and sauces are essential building blocks in Korean cooking, according to Mingoo Kang.

The Seoul-born Kang should know. He’s chef-owner of Mingles in Seoul, which not only holds two Michelin stars, but was named one of Asia’s “50 Best Restaurants.”

In his cookbook, “Jang” (Artisan, 2024), of which I received a review copy, he explores how these three ingredients are integral to his heritage and his cooking.

The book was written with assistance from Joshua David Stein, a New York City cookbook author and Nadia Cho, who has been a liaison for chefs and journalists to Korean food and culture.

“Jang,” which rhymes with “song,” showcases more than 60 recipes, some traditional and others more unconventional. They run the gamut from “Ganjang Granola Yogurt” and ‘Ssamjang Cacio e Pepe” to “Yangnyeom Chicken (Korean Fried Chicken)” and “Doenjang Vanilla Creme Brulee.”

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