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Choi Kang-rok's Agwigan Yori
A luxurious anju (snack/appetizer with alcohol) made by cooking monkfish liver at a gentle 85 degrees Celsius, solidified tightly by pressing it in a mold with a heavy stone instead of the traditional roll shape, and served with pickled plums.
Monkfish liverPickled plums
Gourmet dishUnique dishEntertaining guests
Kim Yoo-ah's Cucumber Som Tam
A traditional Thai cucumber salad with crisp cucumbers and a tangy, sweet, and spicy seasoning
cucumberdried shrimppeanutspalm sugartamarind paste
Thai cuisinesaladsummer dish
Kim Yoo-ah's Chor Muang
A Thai-style flower dumpling filled with a sweet-savory mixture of crab meat and minced chicken, wrapped in chewy dumpling skins dyed a beautiful blue using strong-brewed butterfly pea flower tea.
minced chickencrab meatrice flourtapioca starchglutinous rice flour
Thai cuisinevisual masterpieceentertaining guests