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 2010

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 2010 showcases the lowest temperatures since 1996, the first part of the year contrasted with the entire decade. Winter frosts and a cool spring were reminders of the vineyard’s northerly latitude. The summer was hot, but not excessively so, and infrequent rain confirmed a particularly dry year. Suddenly, in mid-August, everything changed. The equivalent of two months of rain fell in just two days. With the heat and the water, maturation was fast and generous, but the harvest began with botrytis mold attacking the pinot noir grapes. As in 1995, the grapes had an elevated balance, at the same time sweet and acidic, but some parcels had to be left out and others sorted in order to bring out the best in a vintage rich in contrasts.

On the nose, luminous sweetness of tropical fruit – green mango, melon, pineapple – instantly shines. It then cedes to more temperate notes, the tingle of orange zest, the mist of a mandarin orange. The wine breathes, revealing its freshness. The bloom after the rain. A tactile sensation of peony, jasmine and lilac. Once on the palate, the wine immediately imposes its ample presence, full and massive. A sappy sensation dominates as the tactile is rapidly overtaken by the aromatic. The body unfolds: generous, firm and controlled. Then it contracts, letting the wine vibrate with spices and pepper. The energy is sustained to a scintillating, saline finish.

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.