Jang Trio
A 'jang' 장 is a fermented sauce or paste, typically used in place of salt as a seasoning agent. This trio, fermented in ceramic pots, is the basis of Korean cooking. Dunk crisp veggies into Ssamjang, marinate meats or tofu with Gochujang, and enliven soups and stews with Doenjang. Use any as a star sauce ingredient. A little goes a long way.
- No added sugar
- No preservatives
- No artificial flavors
- Vegan
GOCHUJANG INGREDIENTS: Gochujang (Red Pepper Powder, Sticky Rice, Fermented Soybean Powder, Malt, Salt), Deodeok, Sesame Oil, Perilla Seeds, Garlic. Contains: Soy, Sesame.
SSAMJANG INGREDIENTS: Gochujang (Red Pepper Powder, Sticky Rice, Fermented Soybean Powder, Malt, Salt), Doenjang (Soybeans, Salt), Sesame Seed Oil, Perilla Seeds, Garlic. Contains: Soy, Sesame.
DOENJANG INGREDIENTS: Soybean Paste (Soybeans, Sea Salt), Organic Cauliflower Mushroom. Contains: Soy.
JANG 101
A jang 장 (gochu-jang, ssam-jang) is a sauce or paste made from fermented soybeans. Gochujang and ssamjang in particular define spiciness in Korean cuisine.
HOW TO USE
There’s no wrong way to use a jang. Add to anything that could use a punch of flavor, either straight from the jar or while cooking. Try either in rice bowls, add gochujang to bolognese or chicken wings, dip a cucumber in ssamjang – find what works for you.
WHY WE MADE THEM
The traditional way of making jangs at home has tapered off since the growth of mass market commercial production in the 1970s. While we’ve benefitted from the easy access and expansion of such businesses, we’re also losing the art and magic of natural Korean ingredients. Potluck is an invitation to learn about and try the highest quality jangs, made the way they were supposed to be.
