MOLECULAR MASTERY FROM THE KING OF NEW KOREAN CUISINE
Restaurants serving molecular Korean food might not be plentiful, but chef Jung Sik Yim is on a mission to ensure that they are memorable. His eponymous ‘new Korean cuisine’ restaurant opened in Seoul in February 2009, heralded as the first restaurant in which molecular gastronomy was applied to Korean ingredients, and it has captured the imagination of Korean and international diners ever since.[…] Following on from the success of Jungsik, chef Yim has since opened a more informal bistrot in the South Korean capital, as well as an outpost in New York…
THE WORLD’S BEST WINE LISTS 2014
Jungsik Yim, the Korean chef who has lent his name (which also happens to mean “formal dinner” in his native tongue) to this New York restaurant, calls his style of cooking “New Korean.” That means filtering local and international ingredients and styles through the vernacular of Korean cuisine, to create dishes such as rack of lamb ginger soy salsa, or foie gras barley risotto, fresh black truffle. This kind of creative cooking requires real skill from the wine team to find suitable matches—and our judges felt Jungsik succeeded in this task with distinction.
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NO.20, NEW-WAVE KOREAN FOOD TRIUMPHS IN SEOUL
[…] At Jungsik, chef Yim is preoccupied with bringing Korean food to the top table of gastronomy by taking traditional ingredients and serving them in an ultra-modern way. An alumnus of the Culinary Institute of America in New York and former apprentice at the city’s Aquavit and Bouley restaurants who has also gained experience in the kitchens of Spain, he combines Western techniques with an Eastern sensibility for an eating experience that is still all too rare.
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OF GREAT IMPORT: THIS FALL’S SPLASHIEST NEW ARRIVALS HAVE FOREIGN PASSPORTS.
Jung Sik Yim, the Korean-born chef of Jung Sik Dang, wants you to think of his “New Korean Cuisine” as a kinder, gentler molecular gastronomy. Before he opened two hit restaurants in Seoul, he did time not only at Bouley, Aquavit, and Zuberoa and Akelare in Spain but also in the South Korean Army, where his commandant liked his cooking so much he promoted him to be his personal chef. Next month, he’s bringing his $125 create-your-own five-course menu and signature…
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