Last month, the Evett team embarked on a special harvest from an island in Shinan County, Jeollanam-do, known for its 1,004 islands. We collected a rare type of sea moss called "bawi-ot," which translates to "clothes draped over a rock," aptly named for its unique appearance. 

Among the islanders, "bawi-ot-muk" is a cherished delicacy made from this sea moss, traditionally prepared and enjoyed on special occasions. The preparation involves carefully scraping the "bawi-ot" off the rocks, thoroughly cleaning it, and boiling it with water. During the process, the mixture is seasoned with doenjang (fermented soybean paste), adding a rich, savory depth. As it cools, the natural polysaccharides in the moss cause it to gel, similar to the process used to make Korean acorn jelly (dotorimuk). The resulting jelly has a distinctive oceanic flavour, a mild saltiness, and a pleasantly tender texture.

We are excited to announce that the Evett team is currently developing a new dish featuring this unique jelly, and we look forward to sharing it with you soon.

We’re excited to announce two special collaborations with our friends at Vinho! Join us as we team up with Chef Sungbin Jeon and Sommelier Jin Ho Kim, who have recently been honored with a Michelin star and the title of Sommelier of the Year.

Our back-to-back events will feature a curated tasting menu at Evett and a unique à la carte menu at Vinho. Each night will offer a memorable culinary experience, blending the best of both restaurants and perfectly paired with exceptional wines.
 

EVETT August 28, 2024 (Wed)

Tasting Menu: KRW 250,000

Pairing: KRW 200,000

Bookings: reservation@restaurantevett.com

VINHO August 29, 2024 (Thu)

Menu: à la carte (10 Menus)

The haenyeo of Jeju Island, South Korea, are remarkable women who have lived in harmony with the sea for over a thousand years. These skilled divers, harvest marine life by hand, without the aid of breathing apparatus, in a tradition that dates back centuries. The haenyeo dive to great depths to gather seafood, such as sea urchins, abalone, and seaweed, always taking only what the ocean offers each day. This sustainable approach has fostered a deep respect for the marine environment.

Despite their incredible heritage, the number of haenyeo has been steadily declining due to the challenges of modern life and the physical demands of their work. In homage to these extraordinary women and their enduring traditions, the Evett team is proud to introduce a new dish featuring the fresh sea urchins harvested by the haenyeo.

Our "Haenyeo" dish celebrates the purity and richness of the Jeju sea, highlighting the unique flavors and textures of the sea urchins. Join us in honoring the haenyeo’s legacy and savoring the freshest ingredients from the ocean's bounty.