Experience Korean Dining Like Never Before

At Jang, we honor the essence of Korean cuisine through a daring blend of tradition and modernity. Named after the cornerstone of Korean flavor—fermented sauces—our restaurant is dedicated to celebrating this foundational ingredient while reimagining its role in contemporary dining.

Our chefs craft each dish with the finest seasonal produce sourced from local farms and the best proteins and fish from around the globe. This commitment to quality ensures that every meal is not only a tribute to traditional Korean flavors but also a canvas for innovation. By blending time-honored techniques with cutting-edge culinary artistry, we create a harmonious symphony of ingredients that highlight the rich, umami-packed depth of our fermented sauces.

At Jang, our menu is a curated selection of dishes designed to push the boundaries of Korean cuisine. Each creation is meticulously crafted to surprise and delight, offering an unforgettable dining experience that seamlessly merges authenticity with avant-garde flair.

Join us at Jang for a culinary journey where tradition meets innovation, and every meal is a celebration of the past and future of Korean fine dining.

What is Korean Jang 장?

In Korean cuisine, "Jang" (장) refers to a family of traditional fermented sauces that are foundational to Korean cooking. These time-honored condiments are more than just seasonings; they are integral to the development of deep, complex flavors that define Korean dishes.

The most prominent types of Jang include:

Doenjang (된장): A rich, savory soybean paste that forms the basis of many Korean stews and soups. Its robust flavor is developed through a fermentation process that can last several months to years.
Gochujang (고추장): A spicy-sweet red chili paste made from fermented soybeans, red chili peppers, and rice.
Ganjang (간장): Korean soy sauce, which comes in several varieties, including light and dark. It is used for seasoning, marinating, and adding umami to dishes.

These fermented sauces not only enhance the taste of Korean food but also embody the tradition and craftsmanship of Korean culinary culture. They are essential in creating the authentic, layered flavors that characterize Korean cuisine, making them a treasured element in every Korean kitchen.