Onjium in Korea offers a menu rooted in their fermented heritage, served with precision and flair
🥘 Chef Cho leads Onjium, a Seoul-based restaurant, showcasing innovative takes on Korean royal cuisine by using local ingredients like heirloom rice and walnut oil. Traditional techniques from temple and royal kitchens are integrated into seasonal menus. Dishes include tofu “cheese” from soybean milk and shrimp wrapped in strawberry gochujang. Onjium emphasizes food sustainability through fermentation, offering vinegars and drinks from repurposed peels, demonstrating a blend of heritage with modern culinary practices.
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