This illustrated cookbook features simple recipes using the three type of jang. The 'jang' culture in Korea refers to the practice of fermenting various pastes and sauces, which are fundamental to Korean cuisine. These fermented pastes, typically made from soybeans, are collectively known as 'jang.' The most common types include gochujang (red pepper paste), doenjang (soybean paste), and ganjang (soy sauce).