Lamb doenjang, wild garlic and haggis
This lamb dish from Woongchul Park brings together Scottish and Korean flavours, serving chargrilled saddle of lamb with a doenjang glaze, haggis rice with wild garlic jangajji.
- Total:
Ingredients
- 200g of plum tomatoes, roughly chopped
- 6g of salt, or 3% of the weight of the tomatoes
- 2g of makgeolli lees
- 1l water
- 500ml of light soy sauce, ideally Korean
- 400g of sugar
- 375g of brown rice vinegar
- 500g of wild garlic buds
- 30g of garlic, crushed
- 100g of wild garlic
- iced water
- 100g of garlic cloves, sliced
- 100g of milk
- 100g of cream
- 100g of garlic
- 20g of green chillies
- 400g of sunflower oil
- 10g of gochugaru
- 380g of sheep’s yoghurt
- 60g of Riseley cheese
- 200g of sunflower oil
- 100g of onion, finely chopped
- 33g of spring onions, finely chopped
- 17g of garlic cloves, finely chopped
- 17g of ginger, finely chopped
- 60g of doenjang
- 40g of Korean corn syrup, or golden syrup
- 30g of fish sauce
- 12g of garlic cloves, sliced
- 20g of water
- 20g of sugar
- 300ml of lamb jus
- anise seeds to taste
- 20g of butter
- 100g of onion, diced
- 20g of doenjang
- 100g of water
- 150g of chicken stock
- 130g of haggis
- 10g of fish sauce
- 1g of gochugaru
- 50g of crème fraîche
- half saddle of lamb, left to dry out uncovered in the fridge overnight
- 450g of Korean short grain rice
- 400g of water
- Maldon salt
- 120g of haggis
- cime di rapa
- sesame oil
- salt
- garlic flowers
Instructions
Step 1
For the fermented plum tomatoes, mix all the ingredients together and store in a lidded container at room temperature for 3 days, or until fermented to your liking. In a cool room it could take longer, and in a warm room they might be done quickerStep 2
Add the water, soy sauce, sugar and brown rice vinegar to a large pot and bring to a simmerStep 3
Add the wild garlic buds and garlic to a sterilised heat proof jar and then pour the soy sauce mixture into the jar. Top the wild garlic buds with a pickle weight to keep them submerged beneath the brine, and set aside to cool downStep 4
Place a lid on the jar and let pickle at room temperature for 3 days before transferring to the fridge. They should keep for 6 monthsStep 5
For the wild garlic purée, prepare two large pots of boiling water. Blanch the wild garlic in one for about 5 seconds, then quickly transfer to the ice waterStep 6
In the other pot of water, quickly blanch the sliced garlic several times to remove most of its pungencyStep 7
Bring the blanched wild and sliced garlic, milk and cream to a simmer. Season with salt to taste and cook until the garlic is tenderStep 8
Transfer to a blender and blitz until smooth. Add salt to taste, then blend againStep 9
Pass the purée through a sieve and cool down over a large bowl of iced water or ice to maintain the green colourStep 10
For the chilli oil, add the garlic, green chillies and sunflower oil to a pan. Cook on a medium heat until the garlic is crisp and the oil is fragrant. Take off the heatStep 11
Add the gochugaru, stir, and then let infuse for 10–15 minutes before strainingStep 12
Blend the sheep’s yoghurt and Riseley cheese together, and season with salt to tasteStep 13
Heat up the oil for the sofrito in a large pan. Add the remaining sofrito ingredients and cook over a medium-low heat until golden, about 20 minutes.Step 14
Simmer the jus over a low heat with anise seeds to taste until the anise flavour has infused throughout the jus, about 30–40 minutes. Once infused, strain and set aside for servingStep 15
For the lamb glaze, simply add all the ingredients to a blender with the sofrito and 160g fermented plum tomatoes and blitz until smooth. Transfer to a bowl until ready to cook the lambStep 16
For the haggis sauce, sweat the onions in butter over a low heat for 10–15 minutes until softened. Add the doenjang and increase the temperature slightly. Cook for a couple more minutes, then add all the remaining ingredients apart from the crème fraîcheStep 17
Bring to a boil, skimming off any scum or bubbles that rise to the surface. Reduce the heat to a simmer, and then cook until the haggis and onions are tenderStep 18
Transfer the sauce to a blender, and add the crème fraîche. Blend until smooth, then pass through a fine mesh sieve. Set asideStep 19
Next, prepare a charcoal grill for cooking the saddle of lambStep 20
Brown the saddle of lamb in a pan, caramelising the fat all the way around. Once the fat is almost browned to your liking, transfer the lamb to a charcoal grillStep 21
Cook the lamb on the grill, brushing with glaze and turning as you go, until it is cooked to your liking. Fan the fire of the charcoal grill as needed. Set aside to restStep 22
While the lamb rests, make the rice. Add the rice and water to a pot or rice cooker with some salt to taste. Once cooked, add the haggis and mix wellStep 23
To serve, place a circle of wild garlic puree in the centre of each plate, and pour some of the yoghurt mixture into each circleStep 24
Carve the lamb and place slices of lamb next to the wild garlic purée. Brush the lamb pieces with the chilli oil and season with salt. Add 3–5 pieces of garlic caper on top of the meatStep 25
Charcoal grill the cime di rapa and dress with some sesame oil and salt, then pour the lamb jus on the sideStep 26
Garnish with garlic flowers