In restaurants, it would be made with dried abalone - which is extremely expensive, and not easy to prepare, but I’ve substituted fresh abalone. Don't bother cooking this if you're not going to ...

On Sept. 24, 1892, a grand banquet was held at the Geunjeongjeon Hall in Gyeongbokgung Palace to mark two milestones for King Gojong of Korea: the 30th anniversary of his reign and his 41st birthday.

Each chef will also prepare their signature dishes, such as a “civet” braised abalone from Sato and a ris de veau from Miyazaki. Sato began his culinary journey in a French kitchen before returning to ...