Jungsik (known as Jungsikdang in Korean) has long been on my must-visit list. Renowned for its modern take on traditional Korean cuisine, this two-Michelin-star restaurant certainly lives up to its reputation.

• Ground floor: A cozy café.
• Second floor: The main dining area, with a few private rooms for an intimate experience.
• Third floor: A private dining space with a bar-like atmosphere. The restroom is also located here.

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.

Before the meal began, a warm wet towel was provided to clean my hands. A thoughtful touch.

 

Menu

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

Curious about the restaurant’s famous gimbap, I decided to add the “Ma-ssit-neun Gimbap” to my order. I’d heard so much about it, and I was eager to try this elevated version of a classic Korean staple.

 

Banchan (Amuse bouche)

A crunchy and sweet bread with dried tomatoes and basil.

Corn soup paired with fresh sashimi.

A kimchi cheese ball, served warm with a deliciously crispy exterior (be careful, it’s hot!).

A refreshing rucola sorbet to cleanse the palate. An unexpected yet delightful addition.

The intricate details extended even to the utensils, with stunning mother-of-pearl spoons enhancing the dining experience.

 

Caviar

This dish featured plump shrimp topped with caviar. The saltiness of the caviar complemented the shrimp's natural sweetness and delightful texture. Although I’m not a huge fan of caviar on its own, the pairing was intriguing and enjoyable.

 

Octopus

A standout dish! The octopus was both boiled and fried, with its exterior lightly crisped using a blowtorch. The result was an incredibly tender and flavorful piece of seafood. I’m still curious about the technique that achieved such a perfect texture.

 

Boyangsik

Chicken with Mushrooms

Accompanied by Nurungji (crispy rice crust), this dish reminded me of traditional baeksuk, a Korean steamed or boiled chicken dish.

 

Gimbap

Known as the restaurant's signature, this was the most expensive gimbap I’ve ever tried. Made with fried rice and minced beef, it came with a sauce for dipping and perilla oil as a seasoning option. While the flavors were good, it didn’t quite meet my high expectations.

 

Sea bass (Mediterranean)

They served the fish with perilla oil on the side, which doubled as a delicate seasoning.

The fish itself was impeccably fresh, with no hint of fishiness, and the bold, nutty aroma of the perilla oil enhanced its flavor beautifully. The addition of roe provided a pleasantly salty contrast, while the tender texture of the fish completed the dish's harmony.

 

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)

For an additional cost, I upgraded one of the main courses to premium Korean beef (Hanwoo).

 

Bossam (main dish)

The beautifully presented Bossam-style platter was delicious, though I found the portion sizes a bit small.

 

Melon sorbet

Before dessert, a refreshing melon sorbet was served to cleanse the palate.

 

Dessert (Jangdokdae / Dolhareubang)

 

Jangdokdae

Miniature pots made from buckwheat chocolate, filled with black tea caramel and buckwheat praline.

 

***  "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

A charming nod to Jeju Island, this bread was infused with mugwort, red beans, and black sesame, served alongside a scoop of ice cream.

***  "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

For beverages, options included Americanos, lattes, and cappuccinos, as well as teas infused with flavors like buckwheat, pumpkin, tangerine peel, and bellflower ginger.

 

3F

The third floor, where the restrooms are located, doubles as a private space with the vibe of a chic bar, perfect for those seeking a more exclusive atmosphere.

 

Jungsik exceeded my expectations in terms of presentation and the creativity behind each dish. The desserts, in particular, were a testament to the chef’s attention to detail. However, the much-anticipated Gimbap fell a little short of the hype. It was good, but not remarkable.

Overall, Jungsik’s modern reinterpretation of Korean cuisine is a treat for both locals and international guests. Its well-deserved Michelin stars reflect the quality and artistry of the dining experience. If you’re seeking a unique take on classic Korean flavors, Jungsik is worth the visit.

 

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 : Check out more photos

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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