About dosirak

The meal set that you have in front of you today, widely recognized as “bento” in Japanese, is called “do-si-rak” in Korean, which loosely translates to mean a small bowl that holds rice. 

Dom Pérignon 2009

Dom Pérignon only creates vintage wines; it is an absolute commitment. Only the best grapes of the most exceptional years are used, making each vintage distinct. It is the perfect embodiment of the Power of Creation – an act of creation that elevates the mind and enlightens the world.

Dom Pérignon Vintage 2009 showcases perfect equilibrium, revealing the harmony so characteristic of Dom Pérignon. The wine is complete, rhythmic and tactile in its roundness and utterly unique depth of flavour. 

The year 2009 began with unfavorable conditions that lasted for some time. A harsh winter was followed by a mild and rainy spring. Flowering turned out to be difficult, and the threat of mildew was high. Storms in July raised fears for grapes’ health. August, however, was perfect. Weather was uninterrupted hot and dry, right up to the harvest, with the unfortunate exception of a hailstorm on September 4 in Hautvillers, Verzenay and Chouilly. The harvest began on September 12 in idyllic conditions. The fruit was magnificently mature and flawlessly healthy. The Pinot Noir grapes had surprisingly little color.

On the nose, there are notes of guava and spicy green grapefruit zest combined with stone fruit, such as white peach and nectarine. The wine opens up, with the whole complemented by woody vanilla and warm, lightly toasted brioche. Once on the palate, the fruit is majestic: ripe, fleshy and profound. Beyond the richness and a certain voluptuousness is a strong impression of consistency that prevails. The wine’s power is remarkably restrained. The various sensations – silky, salty, sappy, bitter and briny – converge and persist.

savory dishes

Yellowtail & sea bream hwe served with Moo, Elderberry caper, Spinach jangajji

Lightly poached langoustine, Cucumber & Fava bean salad with Pine nut dressing

Grilled abalone & bacon kochi served with Ganjang egg yolk sauce & Spicy apple puree

Dubu & chicken seon, Fresh sea urchin, Egg jidan, Jujube, Wood ear mushroom

Steamed halibut, Oyster mushroom, Seaweed salad, Cheongju sauce

Grilled wagyu, Fermented pork jeotgal, Daepa, Chamoe, Preserved meyer lemon

Rice dishes

Doenjang rice with Bamboo jangajji, Candied Anchovy and Chive

Seaweed rice with Grilled Myungran, Chopi Leaf, Trout Roe

glossary

Hwe refers to various raw food dishes in Korean cuisine, usually in the form of fish. Here, we have paired the fish with refreshing vegetables. 

Moo is Korean radish

Jangajji is a type of pickle in Korean cuisine which is made by pickling or marinating vegetables in a sauce. 

Pine nut, 잣 (jaht) in Korean, is a traditional ingredient, as pine trees are indigenous to the Korean peninsula. Once a precious royal ingredient revered not only for its elegant, nutty taste but also for its health benefits, it is more easily accessible in Korean cuisine today. Pine nuts have been documented in Korea for their notable positive effects on digestion, the skin, and replenish the overall health of the body as early as 1600. 

Kochi is the Korean for skewer, and is a catch-all category for various combinations of ingredients cooked in this way. In Korea, the most common kochi is made using animal protein such as chicken or lamb, and the most common is the popular street food of seafood or fish cakes. 

Ganjang is Korean soy sauce

Seon is one of traditional Korean cooking methods, where the main ingredient is sliced and stuffed with ingredients, and either simmered with broth or cooked in a steamer. While many steamed dishes in Korean cuisine usually utilize animal proteins, the seon method is unique in that the main ingredient is typically vegetables. It’s a gentle way of cooking, resulting in delicate flavors. 

Jidan is a traditional Korean way of preparing egg, by frying it in thin layers - often separating whites and yolks to do so, to create two different aesthetic, flavors and textures - and julienned in thin, even slices.  

Cheongju is a clear rice alcohol made from takju - the milky rice wine made from fermenting nuruk and rice - using natural water precipitation or filtering through a fine cloth. Cheongju was historically enjoyed by the upper echelon of society for its refined flavor.

Jeotgal is salted preserved food mostly made with seafood such as shrimps, oyster, clams and roe. It is one of Korea’s oldest preservation methods to elongate the lifespans of precious ingredients for a long time. 

Daepa is a species of perennial plant, often considered to be a kind of large scallion. It is also called welsh onion or negi onion.

Chamoe is a Korean melon, a type of muskmelon that is cultivated in East Asia. With a classically yellow and white outer skin and a small, oval shape, its flavour can be described as a cross between a honeydew melon and cucumber. It is a favorite summertime fruit in Korea, due to its healthy properties and cooling effects. 

Doenjang is Korean fermented soybean paste.
Myungran is a type of jeotgal made with cod or pollock roe, and is one of the most popular Korean jeotgal to eat with rice.