By Kanit KammalesServes 2
Roasted pork roll with Ssamjang spread, pistachio and diced kimchi filling with fondant potato, cauliflower puree and mushroom sauce.
Ingredient used: Kimchi, Ssamjang
Dry cut fresh Trout ceviche with diced chilli, cucumber, red onion, thinly sliced cooked beetroot and segment cut orange, garnished with coriander and dill.
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.
Beef tenderloin marinated in Ssamjang paste, sesame oil served with Ssamjang brown butter sauce, Leek Mosaic and Kimchi Puree.