Bring someone you love to Doju. It’s an excuse to practice the Korean tradition of feeding a hand-wrapped ssam directly to a partner. And if that DIY lettuce bundle contains wagyu intercostal, chive kimchi, oyster mushroom and romesco-like macadamia paste? It’s practically a proposal.
In a split-level space shrouded from the street by sheer drapes, chef Mika Chae splices his Jeollanam-do upbringing with seasonal Australian ingredients. In autumn, hotteok pancakes stuffed with brown sugar and wattleseed syrup are finished with a perfect quenelle of Jerusalem artichoke ice-cream. Gochujang focaccia is a perennial highlight, ruddy with fermented chilli paste.
For tempura yakbap, a crisp, batter-dipped perilla leaf hides a baklava-like pine nut filling balanced by soy vinaigrette. Add a drinks list that taps into the house ferments lining the bar, and savvy, personable service, and it’s clear that Doju has hit a bold, confident stride.
Good to know: Don’t leave without a jar of house-made macadamia ssamjang ($30) to make lettuce wraps at home.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
