Five-Flavor Fruit Adds Sour, Sweet, Salty, Spicy, and Bitter Flavors to a Lotus Root Salad at Hwaban

At New York’s Hwaban, Chef/Owner Mihyun Han fuses traditional Korean ingredients with modern techniques and presentations on the dishes that comprise the three-course tasting menu. Alongside dishes like bibimbap with seasonal white vegetables and mung bean jelly and stir-fried rice cakes with ribeye set over creamy soy sauce, there’s a lotus root salad, with thinly sliced pieces of lotus root surrounded by a wreath of Asian pear, butter lettuce,...