Simplifying Cooking with Jang: A Simple Rule of Thumb
Have you ever found yourself trying to use jang, but not knowing how much jang to add, or when to use it?
Or hoping there was a simple golden formula after wading through numerous recipes?
Here's a simple guide, a good rule of thumb.
The answer really can be this simple:
start by adding a little jang to almost anything you're cooking, Korean or otherwise.
Before we get into exactly how much "a little" is, wouldn't you want to know why that works, how it's embedded in Korean cooking and where it stems from?
Jang is one of the foundations of Korean cuisine
It is pervasive, just as salt and pepper are in Western cuisine.
Rather than seasoning only with salt, Korean cuisine often uses jang to bring salinity together with savoury depth, aroma, and the flavours created through fermentation.
The different jang are often used in combination, not isolation:
The ubiquitous base, almost always used.
Builds the foundational flavours, bringing salinity and savoury depth.
Usually added even when gochujang and/or doenjang are also added.
To add a deeper, earthier flavour.
To add spiciness, a light sweetness.
Jang can be just as ubiquitous in cooking other cuisines, providing depth and a broader flavour profile to all kinds of dishes - much more than just saltiness.
If you know how.
But that's the tough question, isn't it?
Take the guide as a starting point, not a steadfast rule.
Everyone's palate is different.
Try the guide a few times, then adjust the quantities up or down to suit your taste.
Jang as a flavour enhancer, complementing other sauces and flavours
For drier dishes
Marinades, glazes, sautés, roasts, stir-fries, pasta
Ganjang
Add 1 tsp per personOmit or reduce any additional salt at first, then taste before adding more.
If using Jungdam's 5+ Years Aged Jinjang by Kisoondo, start with one-third less as it has a deeper, stronger flavour and adjust to taste.
Doenjang
Add 1/2 tsp per personAdditionally, if you're looking for a very deep, strong flavour.
Gochujang
Add 1/2 tsp per personAdditionally, if the dish can take a bit of spice
For dishes with more liquid
Casseroles, stews, soups, curries, hot pots, braises
Double the amount
Dishes with more liquid will usually need more jang.
Start with the amounts below, then taste towards the end of cooking and adjust.
Ganjang
Double the amount to 2 tspDoenjang
Double the amount to 1 tsp per personAdditionally, if you're looking for a very deep, strong flavour.
Gochujang
Double the amount to 1 tsp per personAdditionally, if the dish can take a bit of spice
Taste towards the end of cooking. If it needs more seasoning, add ganjang ½ teaspoon at a time until it tastes right to you.
Use combinations that work with the flavour profiles.
Jang as the main flavour source, Korean or fusion
Ganjang-based dishes
For drier dishes
Bokkeum, glazes, sautés, roasts, stir-fries, pasta
1 Tbsp per personFor dishes with more liquid
Jorim, guk, casseroles, stews, soups, hot pots, braises
2 Tbsp per personIf using Jungdam's 5+ Years Aged Jinjang by Kisoondo, start with one-third less as it has a deeper, stronger flavour and adjust to taste.
Doenjang-based dishes
For drier dishes
Bokkeum, glazes, sautés, roasts, stir-fries, doenjang pasta
1/2 Tbsp of doenjang per person + 1/2 Tbsp per person of ganjangFor dishes with more liquid
Jjigae, jorim, casseroles, stews, soups, hot pots, braises
1 Tbsp of doenjang per person + 1 Tbsp per person of ganjangGochujang-based dishes
For drier dishes
Bokkeum, glazes, sautés, roasts, stir-fries, gochujang pasta
1/2 Tbsp of gochujang per person + 1/2 Tbsp per person of ganjangFor dishes with more liquid
Jorim, casseroles, stews, soups, hot pots, braises
1 Tbsp of gochujang per person + 1 Tbsp per person of ganjangFind your taste
Cook, try, adjust.
It's a journey.
Go forth, and find your taste.
