A foie gras dumpling served with duck broth, reminiscent of traditional Korean tteokmandu, often served with Mukeunji.
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A highly anticipated new fine dining concept in New York, focusing on Korean ferments and kimchi pairings, led by Chef Soogil Lim and Sasook Youn.
The head chef and owner of Soogil, known for blending Korean culinary roots with French techniques.
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