Every Little Thing That Goes Into Naemo’s Stunning Gujeolpan

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Every Little Thing That Goes Into Naemo’s Stunning Gujeolpan
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What happens when you combine hyper-seasonal California produce with Korean flavors to create a gujeolpan for the 21st century? Now you can find out.

we break down all the components, stories, and techniques behind a restaurant’s...well...dish that we’re obsessed with right now.

“There are so many amazing classical dishes in Korean cuisine that have been forgotten because no one is preserving them or giving them a contemporary voice,” says Arnold Byun, founder ofOne of those dishes is gujeolpan, a celebratory dish that dates back to 14th-century Korea. Literally translating to “nine sectional plates,” gujeolpan consists of eight vegetable, meat, or seafood banchan that you can wrap in delicate crepe-like wheat pancakes.

“Naemo means ‘square’ in Korean. Here you have this square gujeolpan with square compartments, and it’s being [rolled out] on Instagram, which is a grid of squares,” Byun explains. “Everything is very intentional.” The food is no exception. While eggs, beef, shrimp, mushrooms, carrots, bean sprouts, and cucumbers are often included in gujeolpan, there are no hard-and-fast rules. The focus is on the preparation and presentation: Each ingredient is cooked separately, lightly seasoned, and artfully arranged on a partitioned plate. To eat this gujeolpan, take the pink radish square, add your choice of fillings, roll, and enjoy. It also comes with roe-and-radish-topped bap and a seasonal guk .

Here they break down how they take hyper-seasonal California produce and thoughtfully apply Korean flavors to create a gujeolpan for the 21st century.Jidan is a classic Korean garnish, and typically in this rolled omelet, the egg whites and yolks are separated, lightly fried, and julienned for gujeolpan. Here they’re layered with perilla and rolled up into the most eye-catching omelet instead.

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