A Korean dessert inspired by Jeju Island’s iconic Dolhareubang 🇰🇷 At Three MICHELIN Star Jungsik in New York, pastry sous chef Gaeul Park turns one of Jeju’s most recognizable symbols into dessert. Black bean mousse, hazelnut cream, toasted rice ice cream and sesame-hazelnut crumble take their cues from the island’s volcanic landscape. Have you spotted a Dolhareubang on a trip to Jeju before? #MICHELINGuide #KoreanFood #KoreanDessert #NYCFood #MICHELINStar

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