Book · Complete
Where the Jangdokdae Once Stood
김수라Korean fermentationmejujang-makingtraditional cuisineslow food
15 chapters69 views
Completed · 15 chapters
Share
A chronicle of fermentation by a master of Korean cuisine who has tended the earthenware crocks of Jeolla Province for three generations. From a single block of meju to the birth of soy sauce, doenjang, and gochujang, a cookbook of patience that traces the journey of one soybean through science and the seasoned touch of a hand.
Contents
1Chapter 1. A Hundred Years in a Single Soybean: Making Meju
Mar 242Chapter 2. When Brine Meets Meju: Making Jang
Mar 253Chapter 3. The Hour When Red Light Enters: Making Gochujang
Mar 254Chapter 4. Three Days Is All It Takes: Making Cheonggukjang
Mar 255Chapter 5. Putting the Seasons in a Jar: Making Jangajji
Mar 256Chapter 6. Mixed Is When It Truly Shines: Crafting Seasoning Sauces
Mar 267Chapter 7. When Jang Meets Rice: Jang Soups and Stews
Mar 278Chapter 8. Time Simmered Low and Slow, a Bowl of Jorim
Mar 279Chapter 9. Setting Jang Over High Heat: A Plate of Stir-Fry
Mar 2710Chapter 10. The Flavor That Reveals Itself Only After the Fire Goes Out: A Plate of Muchim
Mar 2811Chapter 11. Setting Up Shop Before the Charcoal Fire, A Single Slice of Grilled Meat
Mar 2812Chapter 12. The Flavor of Closing the Lid and Waiting: A Spread of Steamed Dishes
Mar 2915Chapter 15. Jang Flows Between the Noodles, One Bowl of Noodles
Apr 5
김수라
3대째 한식당을 운영하는 한식 연구가. 할머니의 손맛을 정확한 레시피로 기록합니다.
Comments
No comments yet