July Webinar
Thursday, July 16th, 7pm - 8pm (CDT)

All About '‘Jang” The Mother Sauces of Korea

Speaker: Chef Youngsun Lee (a chef and an instructor at the Culinary Tech Center in NYC)

Moderator: Munsok So (Director of Gateway Korea Foundation, President and CEO of So Hospitality Group)

Ever wonder what makes your favorite Korean dishes so spicy, sweet, savory and delicious? It all comes from the jang!
In Korea, the kitchen revolves around a set of ancient fermented sauces called jang. Jang are the mother sauces of Korean cuisine, the sauces that make up the very foundation of Korean cooking. Crafted through special fermentation processes passed down for over a thousand years it is said that Jang is more than just a magical ingredient, Jang is the very definition of Korean culture. Until very recently, Jang has been almost unknown outside of Korea. Unlike Japan’s miso and other Japanese and Chinese fermented soy products, Jang is only now making its appearance on the world stage. While there are many kinds of jang, most Koreans will have three essential varieties in their kitchens: Ganjang, Doenjang and Gochujang. Join us as Chef Youngsun Lee walks us through the history and importance of Jang in Korean cuisine.

Youngsun Lee is a chef and an instructor at the Culinary Tech Center in NYC. While being skilled at and knowledgeable of many different cuisines, including Korean (Royal Cuisine, Temple Cuisine, “Neo-Korean”), Italian, French, Japanese, Chinese, South Asian, Mediterranean, Spanish, Latino, and Scandinavian cuisines, he is specialized in “neo-Korean” cooking, which uses traditional techniques while incorporating local ingredients.

After studying Graphic Design and Fine Arts at the School of Visual Arts, Chef Youngsun Lee found his true passion in food. While learning family recipes, he graduated from the Institute of Culinary Education. He has worked as a cook and a chef in many restaurants, including Annisa (French Asian, Chef Anita Lo), En Japanese Brasserie (Modern Japanese, Chef Honma and Abe), Craft and Craft Bar (Italian, Chef Tom Colicchio), Momofuku Noodle Bar (Modern Japanese Ramen, Chef David Chang), Persimmon (Neo-Korean, Chef Youngsun Lee), W Hotel and Ruby Foo’s (BR Guest Group), KimchiTaco Truck (Korean-Mexican, Philip and Chef Youngsun Lee), Queens Kickshaw (Cider Bar, Modern American, Chef Youngsun Lee), Mercer Kitchen (Jean-George Group, Chef Jean-George and Chef Chris), and Calle Dao (Cuban-Chinese, Chef Youngsun Lee). He has also taught at the Institute of Culinary Education and at Kingsbrough Community College, as well as consulted with numerous restaurants.

Having an interest in “Food Humanity,” Chef Lee has researched the history and background of different foods from many different areas. Now he is focusing more on an important food philosophy — what and how we should provide and eat without hurting our planet. By rediscovering “lost food and ingredients” by area, he is trying to keep “traditions” and local cuisines alive. To share his knowledge and skills about food, he is currently writing a book, “Story of Food,” introducing 20 dishes alongside his personal story and the background of each dish.

Munsok So is the President and CEO of So Hospitality Group. He is also a director of Gateway Korea Foundation. Born in Seoul, South Korea, he moved with his family to St. Louis at the age of six. Upon completing his studies at St. Louis University, he immediately embarked on a career in business, opening his first food establishment at age 21 — “Club Kaboom,” a bar in Collinsville, IL. With this single small business startup experience, Mr. So gained skills in management, marketing, and promotions, utilizing radio and grassroots marketing to propel Club Kaboom into a highly successful Illinois establishment. From that foundation, his business expanded such that now, through So Hospitality Group, Mr. So owns and operates a multi-ethnic variety of award-winning restaurants and a catering service in St. Louis and Kansas City. His brands include Drunken Fish, 612North Event Space + Catering, Kimchi Guys, and Miss Java Specialty Coffee Shop.