November 09, 2024 | JookJangYeon

HOST: Michael Jung | JookJangYeon GUEST CHEF: Hooni Kim | Meju & Danji On our first visit to Korea, we will take a fascinating journey into the culinary art of traditional Korean fermentation. At JookJangYeon in the Taebaek Mountains of Kyungsang Province (about two hours by train from Seoul), aproned workers tend open-air fields of knee-high fermentation crocks called jangdokdae. Jang is a seasoning made with fermented soybeans that Koreans use instead of salt, and there are many different types – doenjang, gochujang, kanjang, cheongkukjang. As important as terroir in winemaking, the natural environment is an essential factor in making jang. During the three-year fermentation and aging process, the jangs are exposed to climate and nature, and just like a fine wine, the taste differs depending on the vintage. Chef Hooni Kim, well versed in ancient fermentation techniques, will join us from his restaurants in New York to create the feast. We are very excited to visit Korea, and