Fresh pasta made with mugwort — a key Korean herb

At celebrity chef Edward Lee’s fine dining restaurant Shia in D.C., mugwort, a deeply important Korean herb, is transformed into a chilled noodle dish that seamlessly blends heritage and innovation. We’ll take three bowls, please! Watch the linked video to see how chef Lee and the team are making favorites like this black sesame guksu, Korean gyeoja-glazed duck, and more in a completely plastic-free restaurant. Presented by Yeti. — — — — — — — — — — — — — — — — — — — — — — — Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video And our podcasts: https://www.eater.com/pages/podcasts