Jungsik (Jungsikdang in Korean) is a restaurant I've wanted to visit for a very long time.

On the ground level, you'll find the cafe, on the second, the dining area, and the third, the private dining area. A few private dining rooms can be found on the 2nd level as well.

 

Jungsik is a two-Michelin-starred restaurant in Seoul and New York, serving contemporary, creative Korean cuisine. Owner Chef Jungsik Yim reinvents Korean cuisine using traditional and familiar ingredients creating a brand-new genre of food. New Korean Fine Dining.

 

Wet towel to clean your hands before the course starts.

 

Menu

Lunch signature course 165,000 won / Dinner signature course 250,000 won

After hearing that the Gimbap here is very special, I decided to add a "Ma-ssit-neun gimbap" as well.

​Like at the Eatanic Garden restaurant at the Chosun Palace Hotel, where I previously dined, a lovely mother-of-pearl is provided here.

Arrived for lunch and there were lots of people!

 

Banchan (Amuse bouche)

As an appetizer, Banchan was served.

From the left, eat in a clockwise orientation beginning in the center. A loaf of bread with dried tomatoes and basil on top. It was crunchy and sweet, just the way I like it.

Corn soup and Sashimi

Next, we have the Kimchi cheese ball, but beware, it's hot.

Sorbet made with rucola. The taste is quite refreshing and revitalizes the palate.

The small spoons made of mother-of-pearl were so lovely.

 

Caviar

Sweet shrimp topped with a luxurious serving of Caviar. It had just the right amount of salt, and the shrimp weren't finely chopped so I could still taste the delicious texture.

The combination of shrimp and caviar was quite interesting. Although I'm not a huge fan of caviar on its own, I can tolerate it if it's served with another dish.

 

Octopus

The octopus was both boiled and fried, and it was a delight to eat. A blowtorch was used to softly crisp the outside.

Very tender, the octopus was a culinary delight. Well, I wonder what they did to get that soft texture.

 

Boyangsik

The chicken was served with mushrooms on it.

The Nurungji (crispy rice crust) within makes me think of Baeksuk (a Korean dish made by boiling or steaming meat to be cooked thoroughly without seasonings).

 

Gimbap

Famous gimbap from Jeongsik. The most costly Gimbap I could find was the one I tried.

Perhaps it's because the crispiness is easily lost, I was recommended to start with the gimbap. This gimbap is made with fried rice and minced beef inside and it tastes even better with the accompanying sauce.

To be honest, there wasn't anything particularly remarkable about it.

 

Sea bass (Mediterranean)

Together, they serve perilla oil, which can be used as a seasoning.

The fish had no fishiness and the robust flavor from the perilla oil was very good. The roe added a salty flavor, and the tender fish was a nice contrast.

 

Collection of knives

Before the main course is brought out, you'll need to choose a knife from the "Jean Neron Laguiole" collection.

 

Hanwoo (main dish)  (+30,000 won)

We upgraded one of the main courses to Hanwoo (Korean beef) for an upcharge.

 

Bossam (main dish)

The assortment of sides included with Bossam is nice, but the serving size is on the tiny side. I hope that it comes out a bit more.

 

Melon sorbet

The melon sorbet was a nice way to cleanse my palate before dessert.

 

Dessert (Jangdokdae / Dolhareubang)

 

Jangdokdae

The miniature Jandokdae on the left is made of buckwheat chocolate and contains black tea caramel and buckwheat praline. To the right of it, the smaller Jangdokdae was black tea chocolate, and to the left was a scoop of buckwheat ice cream.

***  "In Korean culture, Jangdokdae or Jangttokttae is an outside space, most frequently a terrace, used to store or ferment food. Foods such as Kimchi, soybeans, grains, and bean and red pepper paste, are placed in Jangdok earthenware jars which are then placed on the Jangdokdae." -Wikipedia-

 

Dolhareubang

The miniature of Dolhareubang was bread baked with mugwort, red beans, and black sesame. Eat it with a side of ice cream if you like.

***  "Dol hareubangs, also called tol harubangs, hareubangs, or harubangs, are large rock statues found on Jeju Island off the southern tip of South Korea. They are considered to be gods offering both protection and fertility and were placed outside of gates for protection against demons traveling realities". -Wikipedia-

 

Coffee or Tea

You can get Americanos, Lattes, or Cappuccinos for coffee. Buckwheat, pumpkin, tangerine peel, and bellflower ginger flavor for tea.

Reminded me of a modern take on classic Korean dishes. Guests from other countries will likely enjoy the food.

 

Dining area on the 2nd level

Since it was getting close to the conclusion of lunch hour, most people had already left.

 

3rd level

Up here on the third floor is a private space that has the atmosphere of a bar. I had to make my way to the third floor, where the restroom was located.

 

Conclusion

As I had hoped, the food at Restaurant Jeongsik was always beautifully presented and the desserts looked to have been thought out in great detail. However, perhaps I expected too much from the extra Gimbap I ordered, it just wasn't that good.

This was all about my experience at the Restaurant Jungsik awarded two stars by Michelin.

 

Address : 11 Seolleung-ro 158-gil, Cheongdam-dong, Seoul  OPEN GOOGLE MAP

Phone : +82-2-517-4654

Operation Hours : Monday - Sunday 12:00 - 22:00 (Break time 15:00-17:30 )

Website : jungsik.kr

Instagram : Click here for images

Reservation : Click here for reservation

 

Source : https://blog.naver.com/ww8528/223000502992

Writer : ww8528

Special thanks to ww8528

 

jungsik seoul jungsikdang michelin 2-star

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