Food collage

Roasted rice cake with beef, wild mushrooms and soy sauce; Roast fillet of cod with Saengseon Jeongol; and Korean pear tart with barley and sugunga ice cream – the second, third and fifth courses at the celebration dinner. I was so eager to tuck in that I forgot to take photos of the first and fourth courses, Pumpkin Soup with pine nuts and Fresh persimmon with plum wine granate. (Photo: LKL)

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