Chef Son Jong-won's Special Recipes

Prepare the vegetables by cutting them into bite-sized pieces. For celery, remove the tough outer skin and use the soft inner part. Separate the leaves of the endive and lettuce.

Peel the tough outer part of the asparagus and remove the rough leaves.

Wash the baby carrots, leaving the leaves on, and scrape off any impurities with a knife.

Blanch the asparagus for 45 seconds in boiling salted water.

Blanch green beans for 1 minute 30 seconds and cauliflower for 2 minutes.

After blanching, immediately shock the vegetables in ice water to stop the cooking process and maintain their crispness.

To a blender, add chopped dill, parsley, half a shallot, and one clove of garlic.

Squeeze in the juice of half a lemon, then add Greek yogurt.

Add one avocado and olive oil, then blend everything until smooth.

Season the sauce with salt and add lemon zest for extra flavor.

Place the dipping sauce in the center of a plate and arrange the prepared vegetables around it.

Finish by drizzling with olive oil and garnishing with more lemon zest.

Finely dice the onion and paprika, and slice the garlic. Cut the bacon and sausage into bite-sized pieces.

Bring a pot of water to a boil and season it generously with salt.

Add spaghetti to the boiling water and cook for 10 minutes.

Drain the cooked pasta and coat with olive oil to prevent sticking.

In a pan with olive oil, sauté the bacon to render the fat, then add the sausage.

Add the onion and cook on low heat until translucent. Then add the sliced garlic.

Add the diced paprika and peperoncino, then deglaze the pan with white wine and let it reduce.

Pour in a full jar of tomato sauce and some chicken stock. Mix well and let it simmer.

Add the cooked pasta to the sauce, followed by butter and grated cheese. Mix everything together.

Taste and add ketchup for extra flavor if desired.

Serve the pasta, garnishing with more cheese and freshly chopped parsley.

Pat the chicken pieces dry with a paper towel.

Season the chicken generously with salt, pepper, and Nuruk salt.

Heat olive oil in a pan and sear the chicken, starting with the skin side down, until golden brown.

Remove the chicken and set it aside. In the same pan, sauté sliced onions in the rendered chicken fat.

Add sliced paprika and sauté on high heat.

Add 2/3 can of tomato paste and stir. Deglaze with red wine.

Add butter and let it melt, then stir in flour to create a roux.

Add diluted chicken stock, bay leaves, thyme, and rosemary.

Return the seared chicken to the pan, cover, and simmer on medium-low heat.

Just before serving, squeeze in the juice of half a lemon to brighten the flavors.

Garnish with fresh parsley and serve.