13/06/2026
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Recap of the past week as part of the residency at Timelab — exploring local approaches to jang making.
With 피스풀 테이블 in 구례, we explore(d) gochujang (Korean fermented chili paste).
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1. During the past month, we delved into ganjang and doenjang (Korean soy sauce and fermented soybean paste) under the guidance of Woo Taeyoung. Now the 'meju' (naturally fermented soybean blocks) we made from black beans and yellow soybeans, are ready for the next stage:
2. Pouring Himalayan salt brine over the meju.
3. Meju made from yellow soybeans during the past masterclass, submerged in brine.
4. Some of the jang samples we made (with four additional jars fermenting outdoors on my rooftop), now undergoing their second fermentation phase.
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5. We harvested edible leaves, including Jerusalem artichoke leaves (my favourite — I pickle them every year) and bean leaves.
6. This time, we fermented the leaves in gochujang.
7. Before leaving them to ferment, we topped the leaves with kelp and a splash of soy sauce.
8. As a local alternative to Korean lotus leaf rice, I experimented with fig leaves from my garden. Their aroma is delicate and surprisingly delicious.
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9. The first step in making fermented rice syrup: washing yeotgireum (sprouted grains used for saccharification).
10. The rice was washed, soaked, and cooked with the liquid extracted from the sprouted grains. Afterward, the rice was sieved and thoroughly squeezed to extract as much liquid as possible.
11. This liquid was then simmered for several hours until it reduced into a rich syrup.
12–13. Finished — homemade stickyness ♡.
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14–18. In search of a local Belgian syrup for making gochujang, I naturally turned to the traditional fruit syrup of Belgium: Luikse siroop. We were given a tour and learned about the family's history (now in its 12th generation) and their slow food production methods.
19. These historic earthenware jars (Belgian onggi?) were once used to store the syrup. The longer it matured, the deeper and more harmonious the flavour became.
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20. We finished by tasting delicious Belgian cider, local beers, and sparkling wines from the region.
