Reference: 27007 Boneless beef cheek confit
- Boneless beef cheek confit
- Ssamjang sauce
- Chinese cabbage and Yondu soup
- Thai chili.
Fusion dish with our confit veal cheek at low temperature
First we have cut the candied cheek into cubes and we have sautéed it with Ssamjang sauce,
We accompany our cheek with Chinese cabbage and Yondu soup and add a few slices of Thai chili for a spicy touch.
We hope you like it.