Chef Innovates Seasonal Korean Cuisine with Japanese Techniques
Creatrip Team
10 months ago
Chef Choi Chang-oh, with extensive experience in Japanese and Korean culinary arts, has opened 'Tteuthanba', a contemporary Korean dining restaurant in Seoul's Songpa district. The restaurant offers seasonal courses featuring Korean ingredients prepared with refined Japanese techniques. Dishes include galchi (cutlassfish) wrapped in gamtae (seaweed) and kong-guksu (cold noodles in soy milk) made from Paju jangdan soybeans. The signature course menu changes every two months and is priced at 65,000 won. The restaurant pairs seafood-focused dishes with dry sake or wine, with the upcoming theme focusing on nourishing cuisine. Chef Choi emphasizes the use of high-quality, locally sourced ingredients despite challenges in availability, such as chammasai (a type of clam).
