“The essence of Korean cooking lies in its jang (fermented pastes),” explains Chef Hun of Edmonton's SANG. Soy sauce, doenjang, and gochujang are all fermented over long periods of time giving them their rich umami taste. Using these pastes will help cooks recreate the authentic, deep flavours of Korean cuisine.
“Since barbecuing is popular in Canada, I thought this recipe would allow people to enjoy a familiar barbecue dish with a Korean twist, making Korean cuisine more approachable.”
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