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Popular Korean street food the inspiration for SOUL Dining’s Truffle 2020 menu

Source: SOUL Dining
Archived 25 Aug 2020 - Posted: 28 Jun 2020
When it came to creating a menu to celebrate the 2020 winter truffle season, contemporary Korean restaurant SOUL Dining’s head chef Daero Lee turned to much-loved Korean street food.

“Korean street food dishes like Egg Bread or Gyeranbbang, and creamy rice cakes, Tteokbokki, provide a perfect ‘base’ for the intensely aromatic truffle and allowed me to create unique dishes with a pleasing balance of strong and mild flavours, and smooth and crisp textures,” explains Lee, who oversees the kitchen at the Surry Hills restaurant.

Lee’s partner Illa Kim, co-owner of SOUL Dining, agrees: “Korean cuisine is very much about purity of flavour and depth of a dish – which makes it perfect for the addition of the aromatic truffle.”

Each year, Lee uses black Perigord truffles from Tasmania – the first state to grow cultivated truffles in the late ‘90s: “Tasmanian truffles are of high quality and have pure and intense aromas and flavours,” he says.

This year, SOUL Dining’s truffle menu pays homage to two popular Korean street dishes – Egg Bread or Gyeranbbang, and rice cake, or Tteokbokki.

“Korean Egg bread is a simple dish that focuses on the pure taste of the egg, a perfect complement to the truffle. In our Truffle Egg Bread, the egg sits in the middle of the bread and is runny to accentuate the creamy texture. We add shallots and truffle mayonnaise to give it extra kick,” explains Lee. “As this dish was a big hit with diners last year, we decided to give it an encore!”

The addition of truffles has also given one of SOUL Dining’s most popular dishes, Wagyu Beef Tartare, a new look and taste: “The subtle flavour of the beef and dumpling skins are perfectly balanced by the aromatic truffles and add a crispy texture to the dish,” says Lee.

Lee’s Truffle Mushroom Cream Tteokbokki is another ‘take’ on a popular Korean street food. “While it’s often done in a cream version, instead of spicy, it’s my personal favourite ‘soul food’ and a dish Daero always wanted to add to our menu. This year we decided to try out a mushroom cream version which we believe enhances the truffle’s fungi flavours,” says Kim.

SOUL Dining’s 2020 Truffle Season Selection features:

  • Truffle Wagyu Tartare on Dumpling Skin Tartlets,
  • Truffle Egg Bread with Truffle Mayo & Shallots
  • Truffle Mushroom Cream Tteokbokki
  • … and the option to add truffles to any dish on the main menu.

Lee’s and Kim’s passion for creating soul food inspired by their travels and Korean heritage means SOUL Dining’s ever-changing menus have quickly become known for their unique and flavoursome dishes – and their 2020 Truffle menu is no different.

Lee and Kim’s 2020 Truffle menu is available from Wednesday June 24 and can be viewed on the SOUL Dining website. SOUL Dining is fully licensed and open for dinner Tuesdays to Saturdays from 5pm till late. SOUL Dining is located at 204 Devonshire Street, Surry Hills.

 

 
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