To my beloved, Happy Valentine’s Day  
Editor: Son Min-jeong  
February, the month filled with the excitement of love confessions. In this issue, we celebrate Valentine’s Day with dishes that exude a pink mood. A more lovely and beautiful table for couples, beloved husbands and wives, and our families. We invite you to the world of romantic plating, where every detail, from the aesthetics to the smallest flavor of the sauce, has been thoughtfully crafted.

Steak Wrapped in Pickled Radish  
This dish, presented like a pink flower, features ribeye steak wrapped in pickled radish. The marinated steak is grilled, sliced, and then wrapped in perilla leaves and pickled radish dyed with beet juice. Served with slices of red onion, it offers a refreshing taste while allowing you to savor the traditional flavor of the ribeye.

Tofu Steak  
The dish, featuring purple cauliflower shaped like a flower, gives the impression of being in a flower garden. The star of the plate is the tofu steak topped with cod roe sauce and mushrooms. It captures not only a romantic color palette but also a balance of nutrition and flavor, making it a great option for breakfast.

Salmon Rolls  
This adorable dish consists of bite-sized salmon balls made with smoked salmon, served with spicy pickled radish sauce. The key is to season the rice inside deliciously.

Beef Sticky Rice Grill  
The beef sticky rice grill is highlighted with pink mini pickled radish dyed with beet juice. The marinated shabu-shabu beef is coated in sticky rice flour and grilled, then wrapped with kale, endive, and pickled chili. Served with a sweet sesame sauce and pickled radish, it enhances the crispy texture of the meat. If the meat feels heavy, you can apply the same method to make a colorful vegetable wrap with pickled radish.

Kimchi-Wrapped Ribeye  
The vibrant color of the ribeye makes you want to take a bite right away. On young lettuce leaves, washed kimchi is rolled with rice and topped with medium-rare grilled ribeye. Accompanied by ssamjang, it becomes a bite-sized, delightful wrap.

Pork and Enoki Mushroom Skewers  
The pork and enoki mushroom skewers, with their striking red accents, feature grilled marinated pork neck topped with pickled radish and wrapped in enoki mushroom leaves. The sweet and spicy flavor of the enoki mushroom pickles makes it a perfect appetizer to enjoy with a drink.

Endive Salad  
A lovely mini salad made with endive. Chopped cucumbers, tomatoes, and herbs are tossed in sesame sauce, making it an excellent appetizer for Korean cuisine or a side dish to accompany meat-heavy main courses.

Grilled Large Shrimp  
If you want to create a more special dining atmosphere, consider preparing grilled large shrimp. Using edible flowers and leaves on a double-layered plate, it is presented like large shrimp floating on a lotus pond. The peeled cherry tomatoes, crispy white rice noodles, and a drop of sauce are all arranged with care to create a beautiful presentation.

Salmon Steak with Lemon Caper Sauce  
Teriyaki Salmon Steak  
Tuna Ceviche  
The pink salmon, loved by people of all ages, is a great choice for special occasions. The first dish is a salmon steak served with creamy homemade lemon caper sauce. The salmon is marinated overnight in salt, pepper, herbs, and lemon pepper, then grilled. Served with pink cauliflower, it is incredibly vibrant. The second salmon steak is grilled after being marinated in milk and garlic, then plated stylishly with teriyaki sauce for a contrasting color. This dish is sure to satisfy everyone with its familiar teriyaki flavor. The third dish is tuna ceviche, perfect for those wanting to prepare a seafood dish that whets the appetite. The tuna, wrapped in kelp to remove any fishy smell, is enhanced with dashi broth and topped with a flavorful dressing made from soy sauce, lemon, wasabi, and homemade basil oil. Garnished with thinly sliced radish and spicy peppers, it captures both taste and aesthetics.

Golden Beet and Burgundy Beet Salad  
Layered with golden and burgundy beets, topped with crispy shredded burgundy beets, this salad is a true beet lover’s delight. The second salad, a refreshing golden beet and radish salad, features golden beets and pickled radish stacked on homemade dressing made from plain yogurt, cottage cheese, pineapple, radish pickles, honey, and lemon, with figs as a decorative touch.

Vegetable Salad with Strawberry Dressing  
The pink strawberry dressing makes this salad visually delightful. Thinly sliced cucumbers and radishes are soaked in water and layered, then served with a vegetable salad. The centerpiece of the salad should be vibrant ingredients to enhance its appeal. Grilled corn adds both flavor and texture.

Romaine Strawberry Yogurt Salad  
Unlike a typical romaine salad, this dish features vertically cut romaine, which is a unique presentation. Topped with yogurt-based strawberry dressing, walnuts, and dried cranberries, it combines both flavor and nutrition.

Min Hye-jeong  
Food Stylist  
A talented food stylist who uses easily accessible ingredients to highlight their natural flavors while paying attention to taste, aesthetics, and detail. Currently residing in New Jersey, she studied spatial design and textile pattern design in Tokyo, Japan. As a board member of the nonprofit organization Family Touch USA, she has been involved in gala event decorations for over 15 years. She has consulted on numerous restaurant interior decorations, organized two opening receptions for NY Y-S-P Gallery featuring ceramic artist Park Young-sook in 2017, collaborated with New York artist Minku Kim for an exhibition in 2018, and launched Hye Studio in 2019. In addition to food, she also incorporates flower design, offering comprehensive consulting for catering and private events. More diverse food styling photos can be found on her Instagram.  
Instagram: plateground, Email: min9189@gmail.com  
Hye Studio  
(Contact) hyejminstudio@gmail.com