The Onggi Trilogy: Part Three
The Jang that we ferment in our Onggi play a fundamental role across the dishes we serve at Dongnae. Each Jang plays its part and lends a distinct flavour, as noticeable as aged Parmesan or matured vinegar to the finished dish.
We have ganjang that we have been ageing in Onggi for 7 years, that we use delicately in our Injeolmi dessert, adding a subtle yet unmissable savoury depth and complexity.
We showcase our house doenjang in Doenjang-jjigae, an earthy soybean stew that is a staple in Korea. The rich broth allows us to highlight the deep, savoury flavour of doenjang at its best. Likewise, we use doenjang seasoned with garlic and sesame oil to dress vegetables and marinate grilled meats.
House fermented gochujang lends its spice and sweetness to our Yukhwe, and when blended with the raw aged beef enhances its nutty, savoury flavour. Gochujang is also used as the base for chogochujang; a sweet and vinegared chilli sauce. This we serve alongside raw fish, as a dipping sauce for grilled seafood and as a dressing for seaweed salads.
---
Jang is something that cannot be rushed. We are on a journey, learning from each season and each fermentation, and gradually increasing our capacity to the point of self sufficiency. In the next year or 2, we hope to be using only our own jang at Dongnae in a year or two.