soondubu jjigae | guaniciale & korean chili stew - quail egg - beech mushrooms - cubed guaniciale fat
A take on the classic Korean tofu stew, but instead of using tofu, I braised cubes of guaniciale fat until they were meltingly tender; a mock, pork-flavored tofu.
korean blt | bulgolgi bacon - bacon powder - cherry tomato - butter lettuce heart
We saved all the hearts from the butter lettuce (which we use for our burger bar) and stuffed it with bacon marinated and cooked a la bulgolgi, a peeled tomato, and bacon powder. This was a one-bite deal.
kfc | korean-style fried chicken - celery noodles - chrysanthemum leaves
Inspired by the Korean Fried Chicken recipe from modernistcuisine.com. We fancified it a little by confiting the chicken wings and then frenching them.
kalbi | sous-vide short ribs - apples - seared garlic - fried kumamoto oyster - gochujang demi - scallion heart
The short-ribs braised overnight in a thinned-out kalbi marinade. A demi was made with veal stock and gochujang chili paste. We stripped the outer layers of a scallion and blanched it quickly. Raw oysters are traditional served with Korean meals, to be used in wraps, but it's not common here. The fried oyster here is a nod to tradition, but it also provides much needed texture.