Tae Hwan Ryu’s Jeju Cuttlefish
Fresh cuttlefish from Korea’s Jeju island pairs perfectly with fresh laver, wild greens, and pickled shallot in this a colorful and seasonal dish by Chef Ryu Tae Hwan of Ryunique in Seoul.
Keywords
- hotels & travel
Ingredients
- 35g fresh cuttlefish
- 1 Japanese Angelica root
- 1 sprig wild Japanese parsley
- 1 shallot
- salt and white pepper
- dash of ume plum vinegar
- 30ml beet pickle juice
- 5g fresh laver
- 30ml pickle juice
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