Spiels Flashcards
This course is Mandu Tang, a steamed dumpling soup. Our version features layers of steamed abalone and zucchini sheets over shrimp dubu wanja (a Korean style meatball) served with a beef shank and dashima broth.
On the side, aehobak (or Korean zucchini) namul, lightly seasoned with fish sauce, gochugaru, and sesame.
Our first snack this evening is gim bugak tartlet with gosari geon-namul. Gosari, or bracken fern, is poisonous when consumed raw, but when dried and rehydrated in traditional geon-namul preservation technique, it opens up a very pleasant earthy and woodsy flavor. The gosari is served on top of pressed dubu and dashima cream, gosari liquid gelee, and is served in the gim bugak shell.
Our next course is Domi Sooljjim. Domi is the Korean word for sea bream, while sooljjim essentially means cooked in alcohol. Our sea bream is cooked in Yangchon Chungju broth. Over the top of the fish is a condiment made from Cheongyang chili, or Korean green chili, as well as carrot, jicama & bell pepper namul. We are finishing this dish with a broth infused with the Yangchon Chungju as well.
This course is Fluke Twigim. Twigim refers to a method of frying. In this preparation, a brined filet of fluke is encased by a farce of shrimp and napa cabbage and then wrapped in kataifi and fried. It is served with choganjang sauce, a mixture of soy sauce and rice vinegar, as well as hibiscus leaf crisp, and fried songyi mushroom (or matsutake mushroom).
This next course features gamja jeon, or a Korean style potato fritter, served with a variety of different seaweeds. First you will find yuja dashima emulsion and layers of miyeok muchim, or kelp that has been seasoned with sesame seeds and perilla seed oil. On top you will find a dusting of dulse algae and gamtae seaweed powder.
Vegetable (or pork) Jeon
Buchu jeon (or garlic chive fritter) and watercress and cilantro namul
This next course is biji jjigae - a stew traditionally made with the pulp leftover during the process of making tofu. Ours also features yubu (or tofu skin), haché hyssop, and dubu buchim (or panfried tofu). It is then finished with hwangtae bopuragi (or dried pollack floss) and hyssop leaves and flowers.
Lotus rice served with kaji namul (or eggplant namul) and apple jerky. This dish features three kinds of rice, as well as pearl barley. The rice is cooked with lotus leaf, perilla oil, and sesame oil before being mixed together with the eggplant and dehydrated apple.
Your next course is King Crab Bibimbap. Although most modern forms of bibimbap feature gochujang, egg, and cooked beef, bibimbap at its core means “mixed rice” (and there are hundreds of regional variations). Ours features Norwegian king crab, shiregi (or dried mu radish leaves), kohlrabi, minari, and crab doenjang.
Your final savory course this evening is roasted Elysian Field Farms lamb saddle, served with braised kimchi and sunchoke namul. The lamb is glazed with doenjang and burnt hay, and is cooked over a binchotan charcoal grill. It is finished with kimchi sauce and perilla.
This course is mixed Hwe, or Korean style sashimi. Contrary to Japanese style sashimi, Korean raw fish is often enjoyed with various sauces that have strong flavors and vegetable wraps. Today we are serving Barfin flounder, mackerel, and Sea Trout with yuja jelly, and namuls of spinach and burdock. We recommend enjoying each fish with the component adjacent to it.
This course is Mushroom kalguksu, a knife-cut noodle soup. The noodles are served in a pyogo mushroom and gochugaru broth and is served with roasted paengi (enoki), neutari (oyster), ibse (maitake) mushrooms, gosari namul, and mushroom snow. It is served with potato namul and parsley jangajji on the side.
NARO Bap
This is NARO Bap, featuring sorghum rice with doenjang emulsion. It is served with gyeran-mari (or Korean style omelet), grilled A5 wagyu, golden Kaluga caviar, chives and trout roe.
This course is octopus naengchae, or chilled octopus salad. Ours features braised Spanish octopus and steamed king crab, and is dressed in Korean mustard sauce. It is topped with compressed purple ninja radish, julienned kohlrabi, and finished with dongchimi granita.
This course is Hobak jjim, or braised kabocha squash. It is served with rice which has been seasoned with pine nut and sesame oil. On top you will find Korean pear pickles and squash chips dusted with chopi pepper powder. I am finishing it off with some more of the same braising liquid.
Your final snack this evening is tomato pyeonyuk, a terrine made with braised beef shank, jelly fish and a cherry tomato demi-sec. It is topped with golden kaluga caviar. We recommend enjoying this with your chopsticks in a single bite.
Our second snack tonight is flax seed bugak served with doenjang emulsion and mu radish jerky, which has been simmered with doenjang and black pepper. It is finished off with fennel bud jangajji, calendula powder, and cucumber blossom. We recommend enjoying this with your hands.
This next course is chicken and squash sanjeok - which is traditionally skewered and pan-fried layers of meat and vegetables. Ours features batons of butternut squash and chicken farce which are first steamed together, grilled, and then brushed with a soy sauce glaze. It is served with whelk jeotgal, or seasoned and fermented whelk, and o-i ji (which is fermented Persian cucumber).
This next course is Tangpyeong Chae, a salad of mung bean muk and various vegetables. This dish was a quintessential dish in royal Joseon cuisine, and helped resolve strife between different political parties by utilizing different garnishes to demonstrate how different factions can come together harmoniously. Our tangpyeong chae is dressed with choganjang, and served with chive namul, egg jidan, red pepper, and asparagus.
This next course is wagyu jeongol. Jeongol is a dish from the Joseon Dynasty that typically focuses on pieces of meat cooked in broth, similar to what we would call hot pot. This jeongol features roasted Wagyu striploin with Thumbelina carrots, haesongyi mushroom (or shimeji or beech mushroom), and braised napa cabbage that we’ve dusted with miyeok. We are finishing this with the jeongol broth, made with gochujang, mushroom, and chrysanthemum.
This is your first dessert - or palate cleanser. Green apple sorbet with shiso jelly and mugwort crumble.
Your next and final dessert is ddalgi, or strawberries. The strawberry is made of creme au fraise, served on top of basil tuile. Inside the strawberry is apple gel and coconut cake. On the side is an oishi strawberry standing on a sablé pedestal, as well as strawberry sorbet with oat crumble.
This is your second and final dessert course, injeolmi ice cream. It is served on top of cocoa leaf with brown rice chantilly. On the bottom you will find a shortbread cookie, with brown rice caramel and honey castella.
Jujube pudding wrapped in a toffee tuile, served with balsamic gel, almond cookie, caramel chantilly and topped with tofu ice cream.
This dessert is makgeolli lees custard, made with makgeolli lees from Hana Makgeolli (a local makgeolli producer based out of Brooklyn). It is served with white chocolate covered puffed rice and fizzy huckleberries. It is finished with a rice scarf and horchata ice cream.
This is your first dessert course this evening - ibgashim or palate cleanser. Here we have a petite pavlova with Korean pears dressed in a blood orange coulis. It is topped with a pear hibiscus sorbet and omija tuile.
