Korean supper club site
Menu + service-day recipe reference

Built around the current five-course Korean menu: a guest-facing menu on the front end, with kitchen-reference pages and service notes behind it.

Current menu build

Distinctly Korean, with Lao touches used as lift.

This site keeps the front-of-house view clean while giving you a private kitchen-reference structure for service day. Use the main menu for guest-facing flow, the recipe reference for scaling and pickup notes, and the operations page for prep timing.

5 courses Base scale: 14 guests $60 supper-club structure

Menu

01
Welcome plate

Smoked Duck Chips

prosciutto · confit egg yolk · fig gochujang · perilla yogurt · chilled radish

Smoky duck and prosciutto over crisp potato chips with warm confit yolk, cool perilla yogurt, bright radish, and sharp fig gochujang.

Open recipe Pairing · Maesil highball or cold Korean lager
02
Cold rice bowl

Korean Hwe Chirashi

hamachi · tuna · salmon · Korean pear · perilla · chojang mayo

A small Korean-seasoned rice bowl with three contrasting sashimi cuts, crisp vegetables, perilla, and bright chojang mayo.

Open recipe Pairing · Dry Riesling
03
Warm broth course

Nurungji in Clear Broth

toasted rice · light stock · herbs

A quiet reset course: crisp scorched rice softened by clear savory broth and lifted with herbs.

Open recipe Pairing · Light makgeolli or roasted barley tea
04
Main course

Crisp-Roasted Pork Ssam

lettuce · perilla · ssamjang · radish kimchi · jeow som

Sous-vide pork belly with crisp skin, fresh wraps, Korean banchan, ssamjang, raw garlic, and bright Lao jeow som.

Open recipe Pairing · Chilled Gamay or a savory soju cocktail
05
Dessert

Brown-Butter Tteok with Kinako Cream

kinako cream · salted jocheong caramel

Warm, crisp-edged sweet rice cake with roasted-soybean cream and salted rice-syrup caramel.

Open recipe Pairing · Roasted barley tea
Tip: each recipe page has built-in quantity scaling, so you can adjust the reference if the guest count changes.