May the little dining table be filled with autumn’s vibe and taste.
On the cool autumn days, I always think of the traveling time in Korea, so when planning what should be on the table for the season, the perfect pairing of hot Korean soups, fresh vegetables and meat dishes comes directly to my mind. Also, the appetite in summer is usually not so good. In the fall, it is somehow necessary to eat a little more meat and more vegetables to balance the nutritional intake. Therefore, it is decided to start a Korean autumn food table and have a MIX & MATCH party of vegetables and meat.
Autumn Menu
When it comes to the seasonal vegetables, although many are now available almost all year round, we always feel more delicious and appropriate to be able to eat the vegetables produced in that season.
The garden salad on the menu is basically filled with lettuce, red cabbage, chopped tomatoes, and the okra, lotus root and pumpkin slices which are the seasonal vegetables in Autumn are the highlights.
Drizzle a little soy sauce and sesame oil onto the salad and eat together, you would find it healthy, tasty and refreshing.
Seaweed soup is a soup that Koreans always have on their birthdays. In addition, it is believed to be very suitable for drinking in autumn. The nutrient-rich seaweed can “clear heat” and “moisturize the lungs” in the dry autumn which makes people feel more comfortable against the dryness. The sea-flavored hot soup, served with kimchi, bean sprouts and spinach, we are definitely able to finish a bowl of rice before the main course arrives.
Korean roasted pork belly with lettuce wrapped with kimchi, green chili and garlic has always been a classic and tempting dining scene. In our autumn menu, it is replaced with boiled pork belly in soy sauce.
We usually wrap the boiled pork belly in a fresh and crispy lettuce with marinated perilla leaves, garlic and even rice together. The rich flavor and texture are definitely making it one of the most evocative ways to enjoy Korean food. At the same time, we can enjoy a sip of Korean soju in a small cup during the meal.
I always feel that the bitterness of alcohol can make meat more delicious. In addition, soju can also be used to make other drinks such as "somaek" (mix soju with beer). They somehow help to relieve tiredness and also liven up the dining atmosphere.
I still remember when we went traveling in South Korea with relatives and friends, whether in Seoul or Busan, we always felt not so satisfied after the first full meal. After taking a walk in the cool night with the natural scent of leaves, “at least we should come to the second round” was in all of our minds.
First of all, we hoped to follow the local customs of the Korean’s “gathering” or “group dining” culture which we could always see from the Korean TV shows. Secondly, it is rare to play in other countries together, we didn't want to end the happy day so quickly. At this time, we would always find a deep fried chicken restaurant to try.
We had bad experiences and also the super delicious ones, but every time I think of those moments, I still have an unforgettable aftertaste. Therefore, whenever there's a Korean food party at our home, the deep fried chicken in the original hot style is a must-have dish. That is also why it’s naturally added to this autumn menu.
For the snacks or side dish, let’s add a little bit of Western style. Adding the Mexican pork carnitas on nachos and dipping with the buttermilk ranch sauce bring a crunchy, juicy and balanced tasting experience at the same time. In this feast, there are two crispy dishes, and it is the best to have a glass of Pear Juice to moisturize the throat.
One of the concepts of "Seasons on the Table" is to feel the beauty of the four seasons on the dining table at any time. We hope that no matter how little space is available, everyone can dine and live in an environment full of beauty and harmony which brings us enjoyable times.
On this small autumn food table, the amber vase selected by harmone brings the calm and refreshing atmosphere from the ground in autumn. It holds the dried flower bouquet with Plumosum as the main flower made by MUSAKO STUDIO together with other flowers from Europe, the United States, Australia and Japan. All these are accompanied by a table of Korean food.
We wish to let everyone feel the beauty brought by the fusion of products from different cultures under the same theme. In terms of aroma, the natural scented candles we prepared for autumn creates a dry and steady woody aroma which is slowly brought by the sweetness of sweet orange and Eucalyptus radiata.
Furthermore, a soft tablecloth with an elegant blue background with floral pattern made by FungTaiTai is used. During the dining time, we can play some acoustic music of the Korean bands such as Standing Egg, 10cm, Urban Zakapa, etc. In a setting like this, we can easily enjoy the cool, delicious and relaxing autumn atmosphere with all the five senses.
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