Amuse Bouche

    Amuse Bouche
    From left to right:
    Squid-ink chip with kimchi aioli.
    Marinated shrimp with cucumber foam and crispy phyllo.
    Homemade smoked tofu with dwenjang (Korean fermented soy bean paste) glaze.
    Korean friend chicken with spicy mayonnaise.

    Jungsik
    New York, New York
    (May 9, 2012)

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