Hanok menu template.

Napa cabbage aged ninety days with fish sauce, radish kkakdugi and young cucumber.

Spicy

Spinach, soybean sprouts and fernbrake, each dressed with sesame.

Vegan

Steamed egg custard in a stone pot, scallion and sesame.

Vegetarian

Sweet-potato glass noodles, beef, shiitake and spinach.

Hand-folded dumplings of pork, tofu and chives, steamed or pan-fried.

Crisp scallion pancake with squid and prawn, soy vinegar.

Hand-cut beef tartare, Asian pear, egg yolk and pine nuts.

Soy-marinated beef short rib.

Korean wagyu, sea salt and fresh wasabi.

Thick-cut heritage pork belly, grilled garlic and kimchi.

Freshwater eel glazed with gochujang and ginger.

Spicy

Rice in a hot stone bowl, seasonal namul, egg yolk and gochujang.

Vegetarian

Buckwheat noodles in chilled beef broth, Asian pear and egg.

Soybean-paste stew of tofu, courgette and clams, with rice.

Clear short-rib soup, slow-cooked, with glass noodles and radish.

Shaved milk ice, sweet red beans and injeolmi rice cake.

Vegetarian

Warm griddled pancake with brown sugar, cinnamon and pine nuts.

Vegetarian

Citron preserve steeped in hot water.

Vegan