[ 自制韩国大酱, 冬米, 苏籽油, 绿豆芽, 海苔 ]
[ homemade Gochujiang, Preserved rice, perilla oil, Bean sprouts, seaweed ]
[ homemade Gochujiang, Preserved rice, perilla oil, Bean sprouts, seaweed ]
时间的滋味，沉淀于酱缸之中——历经春夏秋风霜雨露的洗礼，大酱在岁月里慢慢醇熟，凝成朝鲜半岛独有的深沉风味。感谢主厨Tom，以母亲传承的手艺，为我们亲手酿制了一缸辣大酱。这份非工业化的质朴滋味，承载着家庭与自然的温度。
辣大酱的运用，不止于汤与炒菜。我们将其融入奶油焦糖，调和出咸、甜、辣、香交织的复合风味。冰淇淋以冬米制成，散发出类似锅巴的淡淡焦香，唤起记忆中的温暖。
蔬菜也跳脱出咸味的框架：豆芽取其清甜，制成晶莹的蔬菜冻；垫底的是腌渍节瓜，清新中带一丝酸爽。脆米与手作年糕相伴，宛如甜品版的韩式炒年糕，又似轻巧演绎的石锅拌饭。
以传统酱料为起点，打破风味的边界——我们创造的不仅是一道料理，更是一段可被品尝的记忆线索。
The taste of time settles in the earthen jar—through the weathering of wind, frost, rain, and dew across spring, summer, and autumn, the fermented gochujiang slowly matures into the deep, distinctive flavor unique to the Korean Peninsula. Thanks to Chef Tom, who personally prepared a jar of gochujiang for us using his mother’s handed-down recipe. This unindustrialized, rustic taste carries the warmth of both family and nature.
The use of gochujiang goes beyond soups and stir-fries. We blend it into caramel cream, creating a complex flavor that weaves together salty, sweet, spicy, and aromatic notes. The ice cream, made with winter rice, gives off a subtle toasted aroma reminiscent of scorched rice, evoking a sense of warmth from memory.
Vegetables, too, break free from the confines of savory preparations: bean sprouts lend their mild sweetness to form a translucent vegetable terrine, layered above marinated zucchini that adds a refreshing, tangy note. Crispy rice and handmade rice cakes come together like a dessert version of tteokbokki, lightly echoing the spirit of bibimbap.
Starting with a traditional sauce, we cross the boundaries of flavor—what we create is not just a dish, but a trace of memory that can be tasted.
辣大酱的运用，不止于汤与炒菜。我们将其融入奶油焦糖，调和出咸、甜、辣、香交织的复合风味。冰淇淋以冬米制成，散发出类似锅巴的淡淡焦香，唤起记忆中的温暖。
蔬菜也跳脱出咸味的框架：豆芽取其清甜，制成晶莹的蔬菜冻；垫底的是腌渍节瓜，清新中带一丝酸爽。脆米与手作年糕相伴，宛如甜品版的韩式炒年糕，又似轻巧演绎的石锅拌饭。
以传统酱料为起点，打破风味的边界——我们创造的不仅是一道料理，更是一段可被品尝的记忆线索。
The taste of time settles in the earthen jar—through the weathering of wind, frost, rain, and dew across spring, summer, and autumn, the fermented gochujiang slowly matures into the deep, distinctive flavor unique to the Korean Peninsula. Thanks to Chef Tom, who personally prepared a jar of gochujiang for us using his mother’s handed-down recipe. This unindustrialized, rustic taste carries the warmth of both family and nature.
The use of gochujiang goes beyond soups and stir-fries. We blend it into caramel cream, creating a complex flavor that weaves together salty, sweet, spicy, and aromatic notes. The ice cream, made with winter rice, gives off a subtle toasted aroma reminiscent of scorched rice, evoking a sense of warmth from memory.
Vegetables, too, break free from the confines of savory preparations: bean sprouts lend their mild sweetness to form a translucent vegetable terrine, layered above marinated zucchini that adds a refreshing, tangy note. Crispy rice and handmade rice cakes come together like a dessert version of tteokbokki, lightly echoing the spirit of bibimbap.
Starting with a traditional sauce, we cross the boundaries of flavor—what we create is not just a dish, but a trace of memory that can be tasted.
[ 2025, AVANT ]