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.

Ingredients

• 200 g of plum tomatoes, roughly chopped
• 6 g of salt, or 3% of the weight of the tomatoes
• 2 g of makgeolli lees
• 1 l water
• 500 ml of light soy sauce, ideally Korean
• 400 g of sugar
• 375 g of brown rice vinegar
• 500 g of wild garlic buds
• 30 g of garlic, crushed
• 100 g of wild garlic
• iced water
• 100 g of garlic cloves, sliced
• 100 g of milk
• 100 g of cream
• 100 g of garlic
• 20 g of green chillies
• 400 g of sunflower oil
• 10 g of gochugaru
• 380 g of sheep’s yoghurt
• 60 g of Riseley cheese
• 200 g of sunflower oil
• 100 g of onion, finely chopped
• 33 g of spring onions, finely chopped
• 17 g of garlic cloves, finely chopped
• 17 g of ginger, finely chopped
• 60 g of doenjang
• 40 g of Korean corn syrup, or golden syrup
• 30 g of fish sauce
• 12 g of garlic cloves, sliced
• 20 g of water
• 20 g of sugar
• 300 ml of lamb jus
• anise seeds to taste
• 20 g of butter
• 100 g of onion, diced
• 20 g of doenjang
• 100 g of water
• 150 g of chicken stock
• 130 g of haggis
• 10 g of fish sauce
• 1 g of gochugaru
• 50 g of crème fraîche
• half saddle of lamb, left to dry out uncovered in the fridge overnight
• 450 g of Korean short grain rice
• 400 g of water
• Maldon salt
• 120 g of haggis
• cime di rapa
• sesame oil
• salt
• garlic flowers

Steps

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 quicker
2. Add the water, soy sauce, sugar and brown rice vinegar to a large pot and bring to a simmer
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 down
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 months
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 water
6. In the other pot of water, quickly blanch the sliced garlic several times to remove most of its pungency
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 tender
8. Transfer to a blender and blitz until smooth. Add salt to taste, then blend again
9. Pass the purée through a sieve and cool down over a large bowl of iced water or ice to maintain the green colour
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 heat
11. Add the gochugaru, stir, and then let infuse for 10–15 minutes before straining
12. Blend the sheep’s yoghurt and Riseley cheese together, and season with salt to taste
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.
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 serving
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 lamb
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 fraîche
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 tender
18. Transfer the sauce to a blender, and add the crème fraîche. Blend until smooth, then pass through a fine mesh sieve. Set aside
19. Next, prepare a charcoal grill for cooking the saddle of lamb
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 grill
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 rest
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 well
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 circle
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 meat
25. Charcoal grill the cime di rapa and dress with some sesame oil and salt, then pour the lamb jus on the side
26. Garnish with garlic flowers