One of the most exciting elements of menu development is the drive to “What’s next?” in flavor innovation. Thankfully, inspiration is everywhere, waiting to be discovered in pantries both near and far. Chefs in the U.S. have been exploring Korean flavors for a number of years now, opening up a brave, new world for many American diners.

Gochujang, that spicy paste made from red chile peppers, fermented soybeans, rice and salt, is the ambassador of Korean condiments, moving into the pantheon of modern flavor builders. Indeed, as gochujang appears on more menus, it’s closing in on Sriracha as a go-to source of funky heat. Now, we’re clocking the emergence of other jangs, a group of fermented sauces primarily made from soybeans, that are a fundamental part of Korean cuisine—ssamjang, ganjang and doenjang in particular—poised to build flavor and thrill diners.

“Much like when Sriracha came on the scene as an alternative to Buffalo/hot sauce, menu developers can think of jangs as the next evolution of Sriracha,” says Rob Corliss, founder of ATE (All Things Epicurean) culinary consultancy. “As consumers actively embrace more Asian flavor profiles, operators can shift them over to a taste of Korea’s jangs.”

The trends in next-wave global mash-ups and third-wave cooking are propelling the jangs into sharp focus, inviting creative menu play by reframing adherence to authenticity into a freer expression of culinary storytelling. “In the not-so-distant past, we would have said that chefs have to be really careful pulling in ingredients that are so clearly defined by a cuisine,” says Claire Conaghan, trendologist and associate director, Datassential. “But there’s more freedom today to showcase these different global ingredients, either as flavor builders or premium callouts on the menu. We’re seeing an increase in the acceptance of funkiness. Diners today seek it out, and all the jangs offer that.”

Credit: Thomas Oh

Chicago’s Perilla, a modern steakhouse infused with a Korean sensibility, features craveable Doenjang-Glazed Korean Bacon on its menu.

A broader curiosity and enthusiasm for Korean fare is also creating momentum behind the jangs. “Jangs like gochujang, doenjang and ssamjang are the building blocks of Korean cooking, but now they are carving out space in global cuisines, adding complex layers of umami to both traditional Korean fare and fusion dishes,” says Liz Moskow, food futurist and consultant. “The broader embrace of Korean cuisine is a key driver here. With the success of gochujang as a mainstream hot-sauce alternative, chefs and consumers alike are becoming more curious about the wider jang family. Doenjang, with its earthy and deeply savory profile, is akin to Japan’s miso but carries a more assertive, almost meaty complexity. Ssamjang, which combines doenjang and gochujang, delivers a perfect balance of spicy, sweet and savory that makes it ideal for marinades, dressings and dipping sauces, and anything that needs a punch of umami, especially plant-based preparations that can benefit from amped-up umami flavors to root the dish.”

SAY SSAMJANG

Ssamjang is a salty, spicy, nutty, slightly sweet, umami-rich spread made with doenjang and gochujang. Often fortified with ginger and garlic, green onions and sesame oil, it’s a staple in Korean kitchens. “Ssamjang is a thick, complex, umami-packed condiment that balances savory, spicy and sweet,” says Robert Danhi, executive chef and CEO of the food and beverage consultancy Chef Danhi & Co. “It’s a bold and versatile ingredient with a balance of heat, saltiness and nuttiness, making it perfect for more than just Asian dishes.” He suggests blending ssamjang with honey for a multi-dimensional hot honey or using it in a marinade or spread to elevate burgers or tacos.

Today’s menu examples inspire with their innovative use of ssamjang. At Chicago’s fine-dining restaurant Sepia, chef Andrew Zimmerman complements Charred Savoy Cabbage with a ssamjang butter made with ssamjang, vinegar and fish sauce. Oh G Burger in Oakland, Calif., tops its Bulgogi Burger with ssamjang aïoli, pickled red onion, caramelized onion and bulgogi sauce. Hooni Kim, chef/owner of Hanjan and Danji, two modern Korean restaurants in New York, serves a housemade ssamjang as a dipping sauce for a vegetable crudités dish.

“Jangs can serve as an umami-boosting secret weapon to elevate everything from bar snacks to barbecue, braises to Bolognese,” says Moskow. “Using ssamjang as a base for barbecue sauces or even mixed with mayonnaise as a salad cream can elevate otherwise simple menu items into unique offerings. For comfort-food lovers, a ssamjang mac and cheese could provide that balance of creaminess with a spicy umami kick.”

Credit: Barilla for Professionals

Michael Boyer, F&B product development chef for Nordstrom Restaurant Group, flavors his Glazed Umami Rigatoni sauce with gochugaru, doenjang and gochujang before topping the dish with nori strips and sesame seeds.

Jeremy Bringardner, corporate executive chef, Mendocino Farms, is currently playing around with the jangs, gearing up for the release of a new salmon bowl build. “I know I want salmon, but I’m trying to work out how I want it to come together. I’m looking at a healthy-leaning grain bowl with kale, quinoa, tomato and avocado, but I want to give it a special twist, without making it a cuisine-specific theme. Gochujang is great, but it’s almost too on the nose for this. Also, we’ve featured it quite a bit, so I want something different but still packing that umami punch,” he says. Bringardner’s ideation includes exploring ssamjang and doenjang. “So far, I’m just messing around with different components of the jangs and seeing where I land, but I like where it’s going.”

DOENJANG RISING

Move over miso. Here comes doenjang. In our modern foodservice landscape—where flavor is the name of the game—doenjang is the ultimate umami builder. “It’s both versatile and potent, working wonders in small amounts to enhance a variety of dishes,” says Danhi, who suggests mixing doenjang into ground beef or pork for burgers, meatballs or kabobs to add subtle umami without an overtly Asian profile. “Or you can pan-fry doenjang with onion and garlic before adding chicken, pork or beef to build a deep, savory base. Blend doenjang into marinades for grilled vegetables; its natural sugars encourage browning and add complex layers of flavor.”

Justin Fong, food and beverage director of Buckhorn BBQ + Grill and Buddha Bowls + Rolls, both based in Sacramento, Calif., is in the process of developing an Asian-leaning Caesar salad and is exploring using doenjang as a flavor builder here. “I think doenjang is better than miso, adding more of a flavor punch, and I think it would do better in a Caesar. It’s a savory explosion and has a long-lasting effect on the palate. It covers everything.”

Fong sees plenty of runway with gochujang but is eager to explore other jangs. “I think gochujang is proliferating still,” says Fong. “It’s not quite a household staple in the U.S.—yet. As it has become more familiar, chefs are using it in more unexpected, but welcome, places.”

Korean restaurant Baroo in Los Angeles pairs doenjang butter with charred seasonal vegetables, leveraging the condiment’s plant-based umami power. Oseyo, a homestyle Korean spot in Austin, Texas, takes a similar tack with its Doenjang Green Beans.

Credit: Yangban

Doenjang takes a walk on the sweet side at Yangban in Los Angeles, where “The Works” Buffalo Milk Soft Serve is topped with doenjang caramel, chocolate injeolmi and nurungji puffed rice.

At Korean-inspired Yangban in Los Angeles, doenjang complements the sweet side of things in the “The Works” Buffalo Milk Soft Serve, topped with doenjang caramel, chocolate injeolmi and puffed rice. This application highlights the opportunity to follow miso caramel’s craveable sweet-savory path.

“With the ubiquity of miso in American food culture, jangs offer another flavor frontier that is a combination of the familiar with a hint of the unknown,” says Adam Moore, chef/president of Flashpoint Innovation, a food and beverage consulting agency. “Consider jangs as a backbone for building additional flavor layers in familiar recipes.”

Liz Moskow agrees, suggesting the approach of incorporating jangs into familiar dishes “to create a sense of novelty” without intimidating the diner. “Think of a doenjang-infused sauce for pasta. In mash-up concepts, these jangs can complement other fermented or umami-rich ingredients, opening doors for unique pairings such as doenjang-braised pork belly or ssamjang-glazed chicken wings,” she says.

“Chefs across the U.S. are showcasing jangs in unexpected ways, like in vinaigrettes, glazes and even brunch offerings,” says Moskow. “The rise of jangs signifies a deeper dive into advanced umami, giving chefs a rich palette of fermented flavors to experiment with.”