By Panaporn RitbunyakornServes 2
Beef tenderloin marinated in Ssamjang paste, sesame oil served with Ssamjang brown butter sauce,
Leek Mosaic and Kimchi Puree.
Ingredient used: Kimchi, Gochujang, Ssamjang
Kimchi consommé, dried porcini mushrooms served with a crab tartelette, crab cream, kimchi gel, and crispy seaweed.
Roasted pork roll with Ssamjang spread, pistachio and diced kimchi filling with fondant potato, cauliflower puree and mushroom sauce.
Strip cut spatchcock breast wrapped with porcini pancake and cabbage Kimchi, seared spatchcock drumstick with Doenjang sauce and Korean style meatball with spatchcock thigh fillet.