Daily Dawn Cheese Crafting: Fresh Mozzarella, Burrata and Stracciatella Made Each Morning
Creatrip Team
4 months ago
In Seoul’s Gangnam, chef Kwan-Soo Lee opens his fresh-cheese shop Movement before dawn to hand-stretch curd into mozzarella, mix creamy stracciatella, and form burrata—selling only cheese made that day. Trained in the US and Europe, Lee imports curd (a milk coagulate) due to Korea’s supply limits and focuses on freshness over longevity, avoiding preservatives so the cheeses retain natural milk aroma and elastic texture. Movement’s signature “move-brata” is burrata filled with seasonal Korean ingredients (peach, red bean, fig, chestnut) that drew both praise and criticism for adapting Italian tradition. Lee supplies small-volume chilled deliveries to restaurants and customers, iterating packaging and brine recipes to reduce complaints. His goal is depth, exploring regional milk terroir so cheeses can be distinguished like coffee by origin. The piece includes a basil burrata pasta recipe and emphasizes the daily, hands-on practice that reduced waste and refined his craft.
