This kimm Bugak is carefully dried with a sheet of delicious seasoning applied to each of the selected best quality laver. Fry at 180 degrees and enjoy super crispness. And It's perfectly crispy if you fry it in Canola oil or grape seed oil!
-Seaweed, Kimm, Nori, Laver
-No GMO, No MSG, No Synthetic sweetener
-Gluten-free, Peanut free
-Organic, Natural harvesting
*Certified products selected by Table181
#table181 #table181bugak #premiumfood
A Simple Yet Wholesome Dinner
Korean Abalone Rice
Exclusively imported Koshihikari
—Japan’s most revered sushi rice
(arriving from June, 2kg & 10kg)
— lightly sautéed in butter and garlic, then delicately steamed in a rich dashi of abalone and dashima (kombu).
Seasoned with 10-year aged soy sauce and matured mirin, creating a harmony of depth and restraint.
Hijiki adds a subtle marine note, while abalone is gently folded through, bringing natural sweetness and texture.
Finished with butter and garlic for quiet richness, accompanied by crisp pickled cucumber, fresh shiitake, and garlic chives.
House Seasoning
A simple dressing of 10-year aged soy sauce and cold-pressed sesame oil — precise, elemental, and complete.
Ingredients;
10-year aged soy sauce
Aged mirin
Dashima (kombu)
Hijiki
Seasoning Sauce;
10-year aged soy sauce
Cold-pressed sesame oil
#181tasting #flavorsof181
I am deeply grateful to have had the privilege of working with such an extraordinary team.
The years we shared and built together will forever remain in the hearts of Paul and me.
Korean fermented jang (醬) are not mere condiments; they are the culmination of time, microbial ecology, raw materials, and climate—an intricate expression of a deeply rooted fermentation culture. Each variety is distinguished by its unique microbial consortium and maturation method, which define its umami density, salinity architecture, aromatic stratification, and length of finish.
Korean fermented jang represent not a singular flavour, but a structural expression of time itself. At the highest level, salinity is never sharp; instead, aroma and umami unfold with length, composure, and continuity—anchoring a dish with depth and quiet authority.
*The defining quality of well-aged fermentation lies in the use of superior salt and the subtle breath of traditional earthenware.
#koreantraditional #fermentation #fermented #onggi #earthenware
Bugak Has Returned.
Fish & Chips with shatteringly crisp Bugak
Crisply fried GimBugak,
topped with equally crisp fried sourdough and a generous mound of fresh Tasmanian sea urchin, while another is crowned with delicately fried toothfish.
With each bite, it feels as though you are opening a treasure chest of the sea in your mouth—an intoxicating moment of pure gastronomic bliss.
Used product: 181
Main ingredient – GimBugak
Seasoned with seafood-based elements
– Dashima(Kombu), Koji Salt Extract
Sauce – Maesil (plum)extract
#fishandchip #Toothfish #Tasmanian #seaurchin #iggys
Dashima (kombu),
freshly shaved katsuobushi,
Aged koji salt extract,
and the finest-grade mirin(Brown colour).
#seaweed #kurieto_tableware #premiumingredients #healthyfood #drygoods
Clear Assorted Seafood Soup 🍲
Pure. Refined. Deeply layered. Powerful ingredients that create an unmatched depth.
A champagne-hued broth crafted from premium Juk-bang anchovies, highest-grade shaved katsuobushi and premium Rishiri kombu(aged 3y), finished with five-year fermented kombu–anchovy soy sauce.
Blue swimmer crab, carefully shelled and presented, Succulent toothfish, cuttlefish.
A delicate slice of soft tofu.
To be enjoyed over perfectly steamed piping hot rice- Sea urchin lightly perfumed with aged mirin and seven-year matured maesil extract. And complemented by fresh, glistening ocean trout roe.
Abalone and soy-marinated abalone (jeonbok-jang) aged in ten-year fermented soy sauce.
Crystal-clear, yet profoundly rich.
The ocean, captured in a single bowl. 🌊
#181style #fermentation #yarravalleycaviar
Caviar hand wrap, served with premium roasted seaweed[Gopchang-Gim] for wrapping.
1. Gopchang-Gim, lightly butter-seared mushrooms seasoned with crushed walnuts and salt, finely julienned boiled egg white, okra, Caviar and whisky marmalade
2. Gopchang-Gim, lightly butter-seared mushrooms seasoned with walnut salt, hot steamed white rice, okra, Caviar and 7-year-aged black bean soy sauce
#handwraps #beluga #caviar #agedsoysauce #craggyrange
The Onggi work studio, which Peter Gilmore and Paul visited in 2019, was renewed in a form that includes an exhibition hall and an education hall. Intangible Cultural Property No. 37, "Onggi-jang Jeong Yoon-seok" and his son and successor Jeong Young-kyun,
their Onggi is one-of-a-kind.
If you are interested in exhibiting and/or purchasing Onggi, please contact [email protected]
Missing Spoon
Sydney Best Asian Bistro.
Well-made home-style meal with good ingredients. And with heart.
WAHROONGA
GORDON
NORTH SYDNEY
CATERING-NORTH SYDNEY
#brunch #lunch #superfresh #sydneycatering
![Caviar hand wrap, served with premium roasted seaweed[Gopchang-Gim] for wrapping.1. Gopchang-Gim, lightly butter-seared mushrooms seasoned with crushed walnuts and salt, finely julienned boiled egg white, okra, Caviar and whisky marmalade2. Gopchang-Gim, lightly butter-seared mushrooms seasoned with walnut salt, hot steamed white rice, okra, Caviar and 7-year-aged black bean soy sauce#handwraps #beluga #caviar #agedsoysauce #craggyrange](https://sp1.picnob.com/p/pt_6766152261601049442859_0_797c37563bfe23b1839f5973d233f431.jpg?o=aHR0cHM6Ly9zY29udGVudC1ob3UxLTEuY2RuaW5zdGFncmFtLmNvbS92L3Q1MS44Mjc4Ny0xNS82MzAxMTUxNTdfMTg1NTc3OTE3NjgwNDAwNTlfMzE3MTYyMzE5OTYwMTYxNjUyOV9uLmpwZz9zdHA9YzkuMC4xNDIyLjE0MjJhX2RzdC1qcGdfZTM1X3M2NDB4NjQwX3NoMi4wOF90dDYmX25jX2h0PXNjb250ZW50LWhvdTEtMS5jZG5pbnN0YWdyYW0uY29tJl9uY19jYXQ9MTA3Jl9uY19vYz1RNmNaMmdHTW9wT1VBVVk0ZWppY1lFd29VMTBJeUVQd251VFVZcWlmenVDN25tTkNxRmZUNFQ3ZTdsckZsUE80OEx2eWw3ZHdlWHZ4UU5zVVRMRGR5X2dkUGJKTSZfbmNfb2hjPTB3V0t2RUpiaXJFUTdrTnZ3SGI4b2dwJl9uY19naWQ9NlEyWi1kWENYTmV5cnlwaTJFMC11ZyZlZG09QVBVODlGQUJBQUFBJmNjYj03LTUmb2g9MDBfQWY2QWdrb0djNDZWOWtZYW1rN1NHeDNCbzhaLXM1bHJtdUtMaFBaRkJqZjBmUSZvZT02QTBGOUZGMCZfbmNfc2lkPWJjMGMyYw==&h=637ce53f913bf2349ae23d166418b453)
