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Moo Ssam
Pickled Radish Wrap with Poached Shrimp,Cucumbers, Peppers and Chives, on a Pine-Nut Dressing
Ssam
Assortment of leaves, comprised of Perilla Leaves, Mustard Leaves and Red Leaf Lettuce. Used as handwraps for the meats later throughout our course.
On the side, Scallion Salad with Sesame/Perilla Dressing
Utensils: Tongs
Corn Cheese
Sweet corn with Mozzearella topped with Parmesan and Panko Bread Crumbs
“Please be careful around the edges, the skillet is very hot”
Grilled Deodeok
Grilled Vegetable Roots with Gochujang Sauce
“Please be careful around the edges, the skillet is very hot”
Mushrooms
Wokfried Cremini Mushrooms, topped with Garlic Chips and Scallions
Asparagus
Wok-Fried Asparagus, topped with Garlic Chips