Glaze

Korean fish cakes (eomuk/odeng) • sliced onions (about 100 grams) • julienned carrots (about 100 grams) • soy sauce (15 ml) • mirin (15 ml) • White sesame seeds, to taste

carrots (about 500g) • brown sugar (about 100g) • dried plums • Juice of 1 lemon • honey

cake flour (about 85 grams) • baking soda • salt • granulated sugar (about 50 grams) • Zest of half a lemon • plain yogurt (about 90 grams) • sunflower oil (about 50 grams) • egg • vanilla extract • powdered sugar (about 30 grams) • lemon juice

bell peppers • ground meat (about 350 grams) • onion • soy sauce • sugar • black vinegar • water (about 50 ml) • cornstarch

onion, minced (for sautéing) and sliced (for plating) • chicken wings, scored and marinated with rice wine • Ginger, minced • Green onions, chopped • rice wine • soy sauce • brown sugar • white pepper • water (300 ml)

milk (100g) • black tea bags • cake flour (130g) • salad oil (60g) • egg yolks • granulated sugar (50g) • vanilla extract or vanilla essence • egg whites • granulated sugar (75g) • little lemon juice • heavy cream (500g) • raspberry liqueur •

Oreo cookies (about 300 grams) • baking powder (7 grams) • milk (320 ml) • [Ganache Glaze] • heavy cream (120 ml) • dark chocolate (60 grams) • Chopped nuts,