Halibut cured between sheets of kelp. Green plum and radish oil close the salt. · halibut, kelp, green plum, radish

Eggplant cooked on charcoal until it collapses. Ssamjang butter and raw perilla beside it. · eggplant, ssamjang, butter, perilla

Rice loosened slowly with aged soy. Pine mushroom and brown butter go in last. · rice, aged soy, pine mushroom, butter

Duck dry-aged, then the skin rendered first. Frozen pear and black garlic split the temperature. · duck, pear, black garlic

Monkfish cooked at a low hold. A thin gochujang caramel and bone broth over it. · monkfish, gochujang, bone broth

Abalone loosened slowly inside the porridge. Spring onion oil and crisped rice on top. · abalone, rice, spring onion, scorched rice

Hairtail grilled from the skin. Perilla seed and bitter greens take the fat. · hairtail, perilla seed, bitter greens

Tofu warmed in onggi. Sunflower seed and a warm dashi poured over. · tofu, sunflower seed, dashi

Scallop left raw. Cold white-kimchi brine over it. Yuja breaks on the tongue. · scallop, white kimchi, yuja

Lamb shoulder held low, then a reduced doenjang jus. Perilla grilled only briefly. · lamb, doenjang, perilla

Mandu filled with chestnut and steamed. A spoon of brown butter and aged soy. · wheat, chestnut, butter, soy

Sea urchin over warm rice. Nori butter melts; chive cuts through. · sea urchin, rice, nori, butter, chive

Squid grilled briefly and brushed with jujube glaze. Scallion taken to burn. · squid, jujube, scallion

White kimchi and underripe strawberry in whey. Acidity kept; sweetness held back. · white kimchi, green strawberry, yogurt whey

Black sesame set as custard. Salted jujube and a cold drop of olive oil. · black sesame, egg, milk, jujube, olive oil

Scorched rice ground and frozen. Malt syrup and toasted rice milk poured slowly. · scorched rice, malt, rice, milk