food menu 14 Flashcards
snack 1
white dashima tarlet. filled with doenjang and bone marrow mouse. aba emi tartare mixed with white dashima. finished with delta queen asparagus. recommended to eat in one bite.
plate: Jungwon Lee
snack 2
mussel bun with myeongnan jeot. fried bun filled with diced mussels, myeongnan jeot, scallion, gochugaru…
topped with gamtae powder and rice vinegar powder
plate: Mikyung Park
snack 3
crispy tart shelled filled with sundae mousse (korean blood sausage), corn meringue, sugar bomb tomatoes, and marigold flowers. topped with sweet corn powder and shaved chilean winter truffles
plate: Sangguen Jeon
course 1
Naeng-guk (cold soup)
on bottom is eggplant and miyeok seaweed. toped with butterfish muchim, dressed with doenjang-dashima vinaigrette. garnished with chervil, carrot, celery, and cilantro flowers. gentle mix recommended.
utensil: small brass spoon
plate: Kira Kim bowl
course 2
Gyeranjiim, or steamed egg, with norwegian crab, and golden Kaluga caviar. topped with compressed celtuce namul and finished with Gim Dashi, nasturtium oil and white alyssum flowers.
utensil: small wooden spoon black handle
plate: Hyun-Sik In
course 3
umu-guksu, or jelly noodles, made with red peppers. Bottom of bowl is Haepari, or jellyfish salad, dressed with mustard dressing, and a lightly poached quail egg. Finish with pine nut milk.
recommend a gentle mix so that the egg breaks into the pine nut milk.
utensil: medium wooden spoon with black handle
plate: Byeongwook Yeo
course 4
juksun jeon, or bamboo pancake, served over a smoked potato and littleneck clam foam. on top is a Hokkaido scallop brushed with fermented scallop sauce. Finished with elderberry jangajji, and lemon thyme. finishing with duck sauce made from yukpo. lastly are chilean winter truffles. Banchan is potato and radish namul made with purple top radish and watermelon and ninja radishes, with fermented whelk sauce and topped with sesame and perilla seeds. recommend going back and forth between the two.
utensil: wooden spoon with beige handle
course 5
hesam, or sea cucumber. They were gently cooked 10 times over 2 days. It is served with shrimp and chili oil. I’m finishing it off with sauce made from egg yolk jidan and chicken stock. Bap on the side is Golden Queen rice, mixed with sesame oil and dubujang, which has been fermenting in house for the past four years. it is finished with Korean zucchini and sesame seeds. chef recommends going back and forth between the two. Also, if you have any sauce left over it is excellent to mix with the rice.
course 6
sea bass, served over fava beans and semi-dried black currants, with monkfish liver sauce. resting on all of this is a black daepa twigim finished with chive and marigold flowers. Banchan is lotus root jorim, which has been braised in soy sauce, with a soy milk gel and finished with pickled shiso blossoms and micro shiso. chef recommends breaking the twigim with your spoon and mixing with the fish and sauce.
course 7
final savory course is canadian porcelet belly, served over a doenjang caramel demi, and avocado and squash namul. garnished with raspberry powder, cured egg yolk, chives, and nasturtium flowers. cold buckwheat noodles tossed in perilla oil, and finished with gochugaru sauce and seaweed. chef recommends going back and forth between the two.
course 8
ipgashim, palate cleanser, with semi-dried ginger and peach compote, and a sorbet from green plum syrup which ferments in house for about 100 days. in the bowl is also sugar snap pea juice and we’re finishing with a milk tuile with mint and lilac alyssum flowers. best to break the tuile and get to the bottom of the dish where the compote is waiting.
course 9
roasted burdock ice cream served over a crispy pain au lait made from brown sugar, maple, and truffle and ricotta orange chantilly. finished with a jocheong caramel and shaved winter chilean truffles.
