Traditional Korean Feast Feast calong
Traditional Korean Feast Feast calong
Traditional Korean Feast Feast calong
Traditional Korean Feast Feast calong
Traditional Korean Feast Feast calong
Traditional Korean Feast Feast calong
Traditional Korean Feast Feast calong
Traditional Korean Feast Feast calong
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Traditional Korean Feast

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“For our first menu, we wanted to give people a taste of different traditional Korean dishes,” says chef and Cálong co-founder Joo Won, “as with all Korean meals, everything is designed to be eaten together and shared.”

“Pork belly ssam is a really popular Korean dish,” explains Joo, “‘ssam’ means ‘wrapped’ in Korean because the pork is wrapped in a lettuce leaf.” Joo marinates Suffolk pork belly in a sweet-salty sauce packed with garlic, ginger, apple and soy sauce, ready to be pan-fried until caramelised. The sticky pork belly pieces are then nestled into crunchy gem lettuce cups along with housemade, umami-rich, Korean dipping sauce ssamjang and tangy pickled mooli – “you eat it all in one bite and it’s a bombshell of flavour!”

For his soy-marinated eggs, Joo steeps soft-boiled eggs in a soy and ginger marinade for 48 hours, then serves them with sautéed hispi cabbage – “the combination of salty soy and rich egg yolk with the cabbage and rice is amazing”, he says.

There’s also a rich and spicy, home-style chicken stew dak doritang and a sweeter vermicelli noodle japche – “a traditional vegetable stir-fry dish that’s always served at special occasions in Korea”.

Finally, no Korean meal is complete without rice and kimchi. “We’re serving a fresh kimchi salad called geotjeori. It’s more of a salted cabbage salad than a fermented kimchi,” explains Joo, “it’s lighter and fresher, so it pairs well with meat dishes.”

Closing the menu, a warming Korean green and roasted rice tea is served with house-made chocolate truffles, filled with Cálong’s yuja marmalade. “Yuja is a Korean citrus fruit, a little like Japanese yuzu,” Joo explains.