• On the Menu: Sweet + Savory Recipes

    This week we teamed up with Saehee Cho of Soo N Food – a new food concept grounded in both seasonal carefully curated menus and on-going artistic engagement with all things culinary – to create the ultimate sweet and savory spread. Read on for recipes of the tasty dishes!
    Recipes by Saehee Cho of Soo N Food

    Pork Fried Spring Rolls 



    3-4 Wood Ear mushrooms
     ¾ cup Ground pork 
    1 Shallot (finely chopped) 
    2 Garlic cloves (finely chopped) 
    1 oz Soaked vermicelli noodles (finely chopped) 
    1 Green Onions (finely chopped) 
    ¼ inch Ginger root (grated) 

    15-20 Rice Paper Wrappers
    1 egg white 
    1 ½ cups Vegetable oil 

    Fish Sauce Dipping Sauce

    4 Tablespoons Fish Sauce 3
    Tablespoons Sugar 
    1 Tablespoon water 
    1 Red pepper (minced) 
    1 inch Ginger Root (grated) 
    1 Tablespoon Vinegar 
    2 Limes (juiced)  

    To make sauce:

    1. In a saucepan, combine fish sauce, sugar, and water and bring to a low boil on medium heat.  
    2. Take off heat and pour over the red pepper so the color releases 
    3. Add lime juice, grated ginger, and vinegar
    4. Let sauce cool completely before using 
    5. While sauce is cooling: 

    To make fried spring rolls:

    1. Combine the filling ingredients 
    2. Brush the edges of the rice paper in egg wash 
    3. Place 2 tablespoons of filling on 1 side of the rice paper, leave about 1.5 inches of space between the filling and the edge 
    4. Roll you spring roll, folding up the sides of the excess paper until you’ve made a tighter 3.5 inch cylinder 
    5. Heat up vegetable oil in a deep saucepan 
    6. When the oil is hot enough to fry (375 F) deep fry your roll until it’s just starting to go yellow but hasn’t browned (2-3 min) 
    7. Fry again after the rolls have cooled slightly (5-10 minutes) until they’re golden brown (2-3 min) 
    8. Serve with lettuce, herbs, and pickled carrots and daikon

    Cold Somen  


    2 Bundles Somen 
    1 Green Onion (finely chopped) 
    2 inch piece Grated Daikon 
    1 Cucumbers (thinly sliced)
    Nori Somen Dipping Sauce 

    1/2 cup soy sauce or tamari 
    1/2 cup water 
    2 teaspoons fish sauce 
    2 pcs dried kombu 
    2 tablespoons mirin 
    1 tablespoon sugar 
    1 inch piece fresh ginger 
    1 jalapeno or spicy pepper, halved  

    To make sauce: 

    In a saucepan, combine all ingredients and bring to a low boil on medium heat. Lower the heat to a simmer and cook down for 20 to 40 minutes, or until the sauce has reduced slightly. Remove the ginger and jalapeno. Set aside and let cool completely before serving. 

    While sauce is cooling:

    1. Boil water in medium pot 
    2. Cook somen for 5-6 minute  
    3. When somen is fully cooked, drain and rinse in cold water 2-3 times 
    4. Add a teaspoon of sesame oil so the noodles don’t stick 
    5. Serve with dipping sauce and condiments (green onions, grated daikon, cucumbers, and nori) 

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