At the heart of Korean cooking is seasoning.

Soy sauce (ganjang), soybean paste (doenjang), chili paste (gochujang), and salt form the foundation of Korean cuisine. Each is used on its own, and sometimes blended (like in ssamjang)to create deeper, layered flavors.

These seasonings are often fermented, which gives them both complexity and health benefits, while also reminding us to use them with care due to their intensity and saltiness.

In this workshop series, we’ll take a closer look at jangs, the backbone of Korean cooking, and explore how they are used in everyday dishes. We’ll cook together, taste together, and share the table.

If you’re curious about Korean food beyond recipes, we’ll be waiting for you.