Prep windows
Prep window
2 days before
- Finalize guest count and print a compact menu card plus kitchen references.
- Shop pantry, dry goods, beverages, stable vegetables, and the intact skin-on pork belly.
- Pat the pork dry, season the meat side and edges with the measured salt, white pepper, and garlic powder, then refrigerate skin-side up on a rack, uncovered, for 24–48 hours.
- Make chojang mayo and the first draft of the clear broth. Check all shared sauce and seaweed labels for seafood ingredients or cross-contact.
Prep window
1 day before
- After returning around 11pm, brush loose salt from the dry-brined pork skin, pat dry, bag flat with ginger and scallion against the meat side, and start sous vide at 74°C / 165°F for 10–12 hours; do not add more salt.
- Make the Course 1 fig gochujang and perilla yogurt; chill both. Bake and unmould 28 shell-shaped brown-butter tteok, make the salted jocheong caramel, and fully whip the overnight kinako mascarpone cream; cover and chill.
- Wash perilla and scallions, prepare the musaengchae and the ssam condiments, and dry the rice for nurungji / crisp elements.
Prep window
Service day
- Ice-bath the sealed pork for 20–30 minutes, reserve the bag liquid, dry the skin thoroughly, and refrigerate uncovered on a rack for 5–8 hours.
- Toast or fry rice crisps, warm broth, cook the chirashi rice, portion all three fish, and set the ssamjang, jeow som, raw garlic, radish kimchi, stir-fried kimchi, lettuce, and perilla.
- Portion the cold pork, reheat at 160°C / 320°F, shallow-fry skin-side only, drain uncovered on a rack, and leave the crackling unglazed.
- Verify the Course 1 chips, meats, dairy, mustard, fig jam, and gochujang for seafood ingredients or cross-contact; reserve clean tools and build those platters before fish prep. Confit six pasteurized yolks close to pickup, slice fish late, pour broth hot, and bring the tteok toward room temperature before dessert pickup.
Pickup flow
- Course 1: Across three chilled platters, layer chips, drained musaengchae, soft and crisp smoked duck, and airy prosciutto. Drizzle cold perilla yogurt, dot sharp fig gochujang sparingly, add two warm confit yolks per platter, lightly pierce, garnish, and send within 5 minutes.
- Course 2: Set a shallow rice layer in each small bowl; plate the seafood-free bowl first, then arrange two visible pieces each of hamachi, tuna, and salmon with restrained garnish and chojang mayo.
- Course 3: Warm bowl, nurungji set first, broth poured last.
- Course 4: Set lettuce, perilla, ssamjang, raw garlic, radish kimchi, stir-fried kimchi, and jeow som first; shallow-fry the pork skin last, leave it unglazed, and send immediately.
- Course 5: Reheat two shell tteok per guest for 6–8 minutes, brush with brown butter, lean them loosely over 10–12g fluid jocheong caramel, add a relaxed 25g spoonful of cold overnight kinako cream, dust with kinako, finish with flaky salt, and send immediately.