Michelin-starred Korean recipes from London’s Sollip

Gamtae sandwich recipe

“Our snacks come in an ordered way to create a flow of flavours: first is always a fresh, clean and light bite with fruits or vegetables as the basis; next comes the spicy, decadent beef tartare with layered umami and wildness from the beef; lastly is the sandwich wrapping together the row with a deeper umami, and a textural change to start off the main course,” says Park.

“Gamtae is an ingredient close to my heart coming from the west sea of South Korea bringing its salty, slightly sharp coastal notes, with an after tone [similar to] earthy black truffle, this pairs excellently with the Duckett’s creamy richness and stems from my love of British Cheese.”

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