Brian Kim
Oiji | New York | October 2016
FEATURED DISHES
Octopus, Gochujang-Butter Sauce, and Pickled Chayote
Ssam Platter: Spicy Pork, Gang-doenjang, Steamed Sweet Rice, Baby Romaine, and Sesame Dressing
Beef Tartare, Korean Pear, Sous Vide Egg Yolk, Pickled Cantaloupe, Pickled Mustard Seed, Pickled Ramp Aioli, Micro Shiso, Micro Radish, and Bulls' Blood, and Pansies
Squash Platter: Squash Blossom Dumpling: Korean Squash, Shiitake, Chives, Glass Noodle, Bean Sprouts, Firm Tofu, and Sweet Pumpkin Porridge
PHOTOS: WILL BLUNT
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