The house that time built.μ₯λ λ
For eighteen years we've fermented our own jang and simmered our own broths the patient way β long before anyone called it a trend. Founder Mia Bea earned her stripes in New York at NY Gom Tang, one of the East Coast's earliest Korean kitchens, learning to pull deep flavor from bones and hours of patience. She brought that lineage home to Duluth in 2008, set up the onggi, and never went looking for a shortcut.
A μ₯λ λ is the row of clay jars where a family ages its soy, doenjang, and kimchi. That patience is our whole philosophy.
How a bowl this deep gets made.
It didn't start in Duluth. It started with bones, time, and a kitchen that refused to rush.
The gomtang years
Founder Mia Bea earns her stripes at NY Gom Tang β one of the East Coast's earliest Korean kitchens β learning to pull deep flavor from bones and hours of patience.
The jars go up
Jang Dok Dae opens in Duluth. The onggi are set, the first batches of jang start to ferment, and Gwinnett gets homestyle Korean made the unhurried way.
Still slow-built
Eighteen years on, nothing's been sped up. Korean families and longtime locals keep coming back for the broths, the ferment, and a table full of banchan.
Nothing here is rushed.
We ferment our own
Soy, doenjang, and kimchi are aged in-house in the onggi β never bought in. It's where the depth comes from.
We simmer for hours
Bone broths stay on the heat until they turn rich and milky. There's no shortcut, and we've never looked for one.
We set a generous table
A full spread of house-made banchan with every meal β the way a Korean grandmother would feed you, and then offer seconds.
Come find out what time tastes like.
Order ahead for pickup, or just stop by β we're right beside Super H-Mart.