Date: 20/10/25
Time: 17:30 – 20:30
Location: Jazzed on Grains, Rådmandsgade 34, Cph N
What we will make: Gochujang two ways
What we will eat:
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stir-fried gochujang pasta
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autumn salad with gochujang vinaigrette
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gochujang leeks pancake
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gochujang caramel cookie
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*450 DKK per person
*Drinks are not included
*bring small jars to take your gochujang home
This fall, I’m excited to do my first workshop at Jazzed on Grains. When I moved to Copenhagen 3 years ago, I started my chef’s journey at Il Buco, where I centered my focus on the art of fermentation. I call it art because I was not anywhere close to knowledgeable on the subject compared to other chefs who were basically walking Wikipedia. However intimidated I was and I couldn’t even say the word aspergillus oryzae (fungi/mold that is used in food fermentation such as soy sauce, sake and etc), I began to learn the joy of the process because it was extremely liberal and creative in the end just like any other cooking. Another thing I learned was to appreciate the diversity of the process and taste depends on how and who makes them. Since Il Buco was strictly on Danish local and seasonal produce, I had to learn how to make koji with pearl barley and made gochujang with fresh chili instead of dried one. While this statement will make many authentic Korean chefs cringe, I found it fascinating, exciting as well as delicious, which is the most important thing.
For this workshop, I would like to share two ways of making infamous gochujang, Korean fermented chili paste. One with ingredients from Korea and the other with barley koji made in Copenhagen by Lan-xin at Foo Ferments. I say infamous because many Korean food lovers always mention dukbokki as their favorite Korean food, which is chewy rice cakes coated with sweet gooey gochujang sauce. While this is one way to eat it and I like it too, there are many ways to enjoy the subtlety of the sauce from stew to dressing. I am very wary of popular, extremely strong flavored instant Korean food. I would like to showcase not how it supposed to taste but what it can be, when made with love & creativity.
Making gochujang in Korea is a very seasonal thing. My mom would make it in November and the fermenting process happens outdoors with natural sunlight, wind and temperature. But we will do our ‘cityrat’ style of making it indoor friendly. And see the success, surprise and failure as well. With already slightly fermented gochujang and with Simone’s delicious pasta, we will make a few dishes to share. I will also show few other ways to prepare the sauce and you will get small jars to take home to enjoy the experiment on your own.
Warm hugs,
Haegeen
RESERVATIONS: hello@jazzedongrains.com
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