Jung Sik NY ✼✼
Location: New York, NY
Visit Date: August 17, 2019“Jungsik offers a modern and unique understanding of contemporary Korean cuisine – innovative chef Yim has christened it as New Korean. The name for the restaurant, Jungsik, was a play on words. In the Korean language Jung Sik is a formal dinner and it is also the name of our chef. We invite you to come and experience the boldly flavored and whimsical culinary offerings of restaurant Jungsik.”
Banchan:
-Foie Gras Mousse | Green Apple Gelee | Toasted Brioche
-Striped Jack Tartlet | Fresh Lemon | Soy
-Steamed Egg (계란 찜) | Dashi Truffle Sauce
-Joomokbap (주목 밥) Wrapped In Gamtae Seaweed Topped | Korean Wagyu Beef Tartare) w/Gochujang Sauce And Wild Sesame
-Ssam Bouquet w/Comte Cheese And Anchovy Aioli
Food
Banchan
Foie Gras Mousse | Green Apple Gelee | Toasted Brioche
Striped Jack Tartlet | Fresh Lemon | Soy
Steamed Egg (계란 찜) | Dashi Truffle Sauce
Joomokbap (주목 밥) Wrapped In Gamtae Seaweed Topped | Korean Wagyu Beef Tartare) | Gochujang Sauce | Wild Sesame
Ssam Bouquet | Comte Cheese | Anchovy Aioli
Ostera Caviar (케비어)
Spanish Tuna Belly | Crispy Quinoa
Foie Gras Mandoo (푸아그라만두)
Dumplings Filled With Foie Gras, Wagyu Beef, Kimchi And Caramelized Leeks Hidden Under A Thin Blanket Of Wagyu Beef. Gomtang (Traditional Korean Beef Bone Broth) Poured Tableside
Octopus (문어)
Spanish Octopus Braised In Dashima Then Pan Seared Crispy On Its Edges Served With Gochujang Aioli (Korean Fermented Chili Paste)
Branzino (농어)
Mediterranean Sea Bass Filet Lightly Smoked And Charcoal Finished With Allium Powder And Lemon Served With Washed Kimchi And Perilla Oil
Tuna Kimbap (참치김밥)
Crispy Bugak Seaweed Shell Filled With Truffled Rice, Marinated Spanish Tuna Belly, Avocado And Kimchi Served With Korean Honey Mustard Sauce
Wagyu Galbi (갈비)
American Wagyu Short Rib Marinated And Charcoal Finished Over Seasoned Rice With Ggakdugi (Korean Radish Kimchi), Mushrooms, Soybeans And Sesame Leaf
Summer Cocktail (여름 칵테일)
Lime-Mezcal Sorbet | Pineapple Granite | Lime Cream | Pineapple Salsa
Baby Banana (바나나 케이크) (Chef Eunji Lee’s Signature Dish)
Dulcey Ganache | French Coffee Ice Cream | Baileys Cake | Cocoa Powder | Coffee Ice Cream | Hazelnut Crumble
Soy-Balhyo* (발효)
Soy Cookie Topped | Soy Jam | Balhyo Cream | Oat Sorbet | Soy Gavotte
Petit Fours
Perilla Macaroon
Yakgwa
Dark Chocolate Bonbon | Strawberry Jam and Ganache | Black Pepper Cookie Crumble
Foie Gras Mandoo (푸아그라만두): Dumplings Filled With Foie Gras, Wagyu Beef, Kimchi And Caramelized Leeks Hidden Under A Thin Blanket Of Wagyu Beef. Gomtang (Traditional Korean Beef Bone Broth) Poured Tableside
MICHELIN Guide’s Point Of View
“The cuisine describes itself as “New Korean,” which means it does lean westwards quite considerably; indeed, some of the wonderful sauces turned out of this versatile kitchen wouldn’t be out of place at a grand French table. But what is most impressive here is that the Korean elements of the dishes seem to raise them to another level. Bibimbap composed with gochujang, crispy quinoa and tender Wagyu beef tartare will live long in the memory; while the branzino served simply with white kimchi shows that this is also a kitchen with the utmost confidence in the quality of its ingredients.
This is cooking that is original, impeccably executed and enormously satisfying. It’s the sort of food that makes you involuntarily nod to yourself while you’re eating.
The space is cool, crisp and elegant; the service team sharp, keen and organized. The impressive acreage could make the dining room unwieldy, but it’s divided up into smaller sections so you never feel like you’re rattling around. It also helps that it’s decorated in a sensual and sophisticated way—Jungsik is an immeasurably good looking restaurant, run with the professionalism that its cooking demands.”
Page Last Updated: July 15, 2021
