Spring vegetables unfold on the nanrohoe's signature vessel — the jeollibtugol
The jeollibtugol lets broth and grill live on a single vessel — a way of eating drawn from Joseon-era grilling culture and its scholarly leisure, and one the nanrohoe keeps reinterpreting. This time, Jo Seo-hyung led the way, coaxing something surprising out of familiar spring vegetables. It was a reminder that vegetables have never been outside our grilling culture — they've always been part of it. Seokbakji was seared in perilla oil, birmnamul was tossed as a namul, and dureup went in as a topping for the earthenware rice. Meat cooked on the raised brim of the jeollibtugol, its juices running down into the well-shaped basin below, where naengi (shepherd's purse) doenjang broth was set to simmer.
Bae Dong-ryeol, who runs the blog Bimil-iya, is a well-known food obsessive and influencer who has introduced countless restaurants over the years. Drawing on that depth of eating and experience, he shared his take on which vegetables truly earn their place at the grill. Chef Jeon Hyeong-gyu of Gucci Osteria — who has been working many Hansik ingredients into Italian cooking — offered his own thinking on where Western and Korean food meet, and which vegetables and grilling methods bridge the two most naturally. Just by changing the vessel to a jeollibtugol, the same ingredient could reveal a different face — and the group traded ideas while tasting it happen in front of them.
