Meaning 'thick fermented sauce', jangs are a staple in every Korean household. There are three fundamental types of jangs : gochujang (red pepper paste), doenjang (fermented soybean paste) and ganjang (soy sauce). Then there is ssamjang, technically a blend of gochujang and doenjang with the addition of spices and herbs. Jangs are at the center of Korean cooking, responsible for delivering that extra umami oomph in every dish.