I guess I forgot to post about my meal the other week.
I’ve never had anything like the noorook. I’d eat that for lunch all the time if I could figure out how to make it.
I asked the chef, by “faux” he means he’s not using the traditional ragù technique. The oxtail is real. The tendon is the crisp chicharron-like chips on top. Great dish, I’d be happy to see more Korean-Italian fusion.