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RaonA highly anticipated new fine dining concept in New York, focusing on Korean ferments and kimchi pairings, led by Chef Soogil Lim and Sasook Youn.
Thick, rich, and intensely flavorful.
Doenjang-jjigae is a traditional Korean stew where doenjang, a fermented soybean paste, is the primary ingredient. It is a popular and iconic dish in Korean cuisine, often consumed regularly. While historically made with homemade doenjang, modern versions typically use factory-produced soybean paste, alongside optional vegetables, seafood, or meat.
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A highly anticipated new fine dining concept in New York, focusing on Korean ferments and kimchi pairings, led by Chef Soogil Lim and Sasook Youn.
The head chef and owner of Soogil, known for blending Korean culinary roots with French techniques.
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