Janjang

Janjang is a traditional Korean dish that has been enjoyed for centuries. It is a type of stew made with a variety of ingredients, including meat, vegetables, and sometimes seafood. The dish is typically slow-cooked to allow the flavors to meld together, resulting in a rich and hearty meal.

The name "janjang" comes from the Korean word for "stew," and the dish is often served with rice or noodles. It is a popular choice for family gatherings and special occasions, as it can be easily customized to suit individual tastes and dietary preferences.

One of the key ingredients in janjang is gochujang, a spicy red paste made from fermented chili peppers, red pepper flakes, and salt. This ingredient gives the dish its signature heat and depth of flavor. Other common ingredients include tofu, mushrooms, and various root vegetables like radishes and carrots.

Janjang is not only a delicious dish but also a reflection of Korean culinary traditions. It showcases the use of simple, natural ingredients and the art of slow cooking. Whether enjoyed at home or in a restaurant, janjang continues to be a beloved part of Korean cuisine.