baroo vegetarian menu

Tae

The first Tae course is an assortment of small bites. Right in front of you is a warm celeriac soup with candied pecans, celery salsa, topped with granny smith apple foam. Next is mu ssam, which is a saffron pickled radish wrap, with apple, celery, fennel inside seasoned with wasabi aioli. Next is a fermented tomato water gelee disk with pickled bell peppers. Finally, black sesame sool ppang, which is korean rice cake made with red yeast makgeolli, topped with pistachio cream, smoked gouda, and gooseberry.

We recommend to start with the soup using the wooden spoon, followed by the mu ssam next, the fermented tomato, then finish with the sool bbang.

Yang

This is the Yang course. It's a grilled hearts of palm sitting on top of seaweed gelee and curry ssamjang, topped with puffed rice and cucumber blossom. On the top left is gim bugak, which is seaweed cracker dusted with pumpkin and sunflower seeds. It's to add texture along with the hearts of palm.

saeng

This is the Saeng course. It's a parae seaweed battered root vegetable tuigim, which means deep fry. Underneath is an assortment of lettuce brushed with gooseberry emulsion. It's topped with seeded ssamjang and naturism blossom. We recommend using your hand to grab both sides of the lettuce and enjoy it like a wrap.

DAE

This is the Dae course. Right in front of you is buckwheat noodles dressed with gamtae seaweed and perilla sauce, topped with gamtae bugak, which is a fine seaweed chip.

On the top right is grilled lotus root with dooboojang, which is fermented tofu sauce. Served with morel mushroom and nasturtium leaf.

These two dishes are meant to accompany each other.

Wang / Byung

This is the Wang course and Byung course served together. It's our final two savory courses in a format of bansang, which is a traditional Korean meal set that includes rice, soup, and small dishes.

The rice is a korean wild mountain greens rice with mu namul (korean radish) and perilla seed. Next to the rice is dried radish leaf soup. In the middle, there are (point at the dish) romanesco with chef Kwang's green goddess sauce, artichoke with doenjang, and morel mushroom with strawberry soy. On the top is perilla burdock pancake, and a side of dooboojang, which is the sauce underneath the lotus dish earlier. The dooboojang is to season the rice to your liking.

Jeol

For the final Jeol course, it's a strawberry sorbet with pistachio cream and chocolate hazelnut croustillant, topped with a butter tuile that's dusted with makgeolli powder. Just break the tuile with the spoon and try to get all the components in a bite.