𝐁𝐛𝐪 𝐠𝐚𝐥𝐛𝐢 - Modern rendition of korean bbq with the beef first slow-roasted for 48 hours and finished on the grill. This resulted in tender beef retaining its fragrant juices with a good but uneven sear. While it lacked in char, this was made up for in the smokiness of the Fiddleheads Fern. We fell in love with the spring seasonal Morel Mushroom that was robust in earthiness and stuffed with sweet-savory gang-doenjang (soybean sweet potato stew). This was served with gobo rice and a side of refreshing greens. The burdock root claypot rice made for a tasty yet light accompaniment with its naturally sweet and earthy flavours.

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