Jang, a condiment made of soy bean native to Korea, has long been a favourite of the Korean people.
In the Mural Tomb in Tokhung-ri, Kangso District Nampho City, South Phyongan Province, which dates back to the period of Koguryo, you can read an old record, which reads in part: Once there was a huge construction project involving a legion of people, for which was needed a large quantity of rice, meat and liquor, as well as a storehouse of jang jars.
Jang has three varieties, often called “three brothers of jang”: toenjang (bean paste), kanjang (soy sauce) and kochujang (peppered bean paste).
This condiment is widely recognized as a health food for its efficacy as an antioxidant and other medicinal effects; it contains proteins, carbohydrates, oil, minerals, vitamins and essential amino acid.
For its peculiar taste, which is not included in the category of five basic tastes–salty, sweat, bitter, sour and hot–the condiment adds a special flavour to Korean dishes.
In a nutshell, jang is a must-add ingredient that sustains the unique aroma and flavour of Korean dishes.