A primer on Korean fermented sauces—plus, a look inside a master jang maker’s studio
Today I learned that the Korean government actually designates people as “Korean Food Grand Masters.” Wow. 😮
Important Note
This site features content going all the way back to 2000. The posts you’ll read reflect my views and writing style at the time. While I have gone back to clean up a few of them, I think it’s important not to sanitise too much. This site is a record of who I am and how I’ve grown. Any blog post written years ago may not reflect who I am today, nor how I would write about the same topic today.