Taste Korea Korean Recipes With Local Ingredients

Ae Jin Huys

An accessible way of getting to know Korean cuisine

70 healthy and delicious recipes

With ingredients that can be found at your local grocer

What makes Korean food so flavourful? The secret is in the ‘jangs,’ the sauces that for thousands of years have formed the foundation of Korean cuisine. Jang is made using soybeans, that are fermented into soy sauce (ganjang), soybean paste (doenjang) and chili paste (gochujang). These flavourings ensure a rich palate of tastes and have a positive effect on health.

In 2019, Ae Jin Huys introduced us to ‘kimchi,’ a Korean type of fermented vegetables. In this book she shows us how you can use different jangs as flavouring. For example, the butter with your potatoes with a jang. It will change your dish completely.

Using 70 accessible recipes – with ingredients easily found in the local grocery store – the jangs make your everyday food more healthy and delicious in the blink of an eye. The best of both worlds!

200 x 280 mm | 216 pages | 19,800 words full colour illustrations | hardcover all rights available, except for English rights English manuscript available

The South Korean Ae Jin Huys has been serving Korean cuisine for years in pop-up restaurants, events and workshops with her food concept Mokja. Together with her husband she often travels to Korea to get inspired.