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The benefit of Korean Food

Korean cuisine is renowned for its health benefits, making it a popular choice among food lovers worldwide.

Korean dishes typically use fresh, nutritious ingredients such as vegetables, grains, and protein sources, making them low in fat and high in essential vitamins and minerals. In addition, many Korean staples like kimchi and gochujang are fermented, which not only enhances their flavor but also promotes gut health.

Another advantage of Korean cuisine is its diverse range of flavors and textures. Korean dishes offer a symphony of tastes, from spicy and savory to sweet and tangy, providing an exciting culinary experience. The combination of rice, meat, vegetables, and sauces creates a complex and harmonious blend of flavors that is both satisfying and unique.


Korean cuisine is also steeped in tradition and culture, reflecting the country's rich history and regional diversity. Each dish has its own story and significance, adding depth and meaning to the dining experience. Korean cuisine offers not just a meal, but a glimpse into the cultural heritage and traditions of Korea.

The Story of Jang


Discussing Korean cuisine without mentioning what makes up Korean food's iconic flavours would be a crime. Learn of our cuisines' key sauces and how they compliment our recipies.

Gochujang (고추장)

Gochujang translates to Chilli Paste however it's much more than that. A staple base used in marinades, soups and sauces, Gochujang is a spicy blend of Korean red chilli peppers, fermented soya, sticky rice and seasonings specific to cuisine.


​Doenjang (된장)

Doenjang is essentially made from fermented soya beans and salt. However unlike Miso, doenjang isn't fermented with rice or any other grains, this 6-week+  fermentation process gives it it's umami taste, sweetness and consistancy. 


Ganjang (간장)

What differentiates Korean Soy Sauce is it's cleaner, saltier and light brown tint. While Ganjang can be used interchangeably with Soy Sauce, Joseon Ganjang is the Korean Soy Sauce traditionally used in cooking that gives our dishes  the savoury taste, dating back the Joseon Era.

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