By So Yoon ParkServes 2
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.
Ingredient used: Kimchi, Doenjang
Tender Snapper Sous-Vide in milk with lemon rind, black pepper, butter, and salt. Served with Sweet potato pave, fennel puree and tofu Ssamjang
Beef tenderloin marinated in Ssamjang paste, sesame oil served with Ssamjang brown butter sauce, Leek Mosaic and Kimchi Puree.
Roasted pork roll with Ssamjang spread, pistachio and diced kimchi filling with fondant potato, cauliflower puree and mushroom sauce.