Served at
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.
Korean pear and makgeolli sorbet
Tangy creaminess of rice wine paired beautifully with the pear's crisp sweetness.
Taste profileKoreanCreamySweetLight
Where can you eat Korean pear and makgeolli sorbet?
Korean pear and makgeolli sorbet is served at Raon in New York City. In the kitchen: Soogil Lim. Similar dishes on Hungru: Chartreuse Sorbet at Orrery Restaurant, Steamed Abalone with Perilla Chips and Makgeolli Sauce at Evett and Pineapple Sorbet at Bong.
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Created by
Soogil LimThe head chef and owner of Soogil, known for blending Korean culinary roots with French techniques.
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