Settle in for a good long read.
Because I had the pleasure of a truly phenomenal meal at Jungsik.
By phenomenal I mean unexpected. Playful. Luxurious. Long. and…of course…delicious.
Jungsik is a high end Korean restaurant in Tribeca that took over the Chanterelle space.
This ain’t your standard 24 hour bulgogi place in Koreatown.
This is all sleek lines and light wood, with orchids on the table and formal waitstaff anticipating your every desire. Unless you tell them that you are in a rush, you will be treated to at least 2.5 hours of an elaborate, attentive, and ever exciting meal. Amuse bouche
Shot glass of seaweed and cucumber gazpacho – chilling. Refreshing. Clean tasting with just an after-note of salty, briny seaweed. Not at all fishy or overwhelming as some seaweed dishes are.
Smoked eel cream cigar – Oh you mean the bacon mousse inside the crispy wafer? It tastes exactly like bacon – and that’s a good thing. Creamy, crispy, and utterly appetizing.
Marinated mussels – Fresh, piquant, and mild. An excellent cold seafood starter
Fried chicken with spicy mayonnaise – I mean, you know this is great, right? Juicy, crispy, spicy – the absolute PERFECT morsel to get those appetites revved up. I could eat 100 of these.
Cocktail with vodka, tomato water, and a spicy seaweed salt rim
Um, yeah. Like a dirty martini with an added sweet note of tomato (just a little from the very light tomato water). The seaweed rim is salty and spicy – this is excellent. So is the thyme-inflected yuzu cocktail that tastes for all the world like a grown up version of lemonade.
Sweet potato and green peppercorn bread
The green peppercorn baguette is exemplary – a thick, crunchy, floury crust conceals an airy, peppercorn studded interior. However, the sweet potato roll is what really surprised me. It looks like an average supermarket bun but the texture is moist and dense with an almost sticky texture. It is very soft and has a buttery, sweet taste…this is just unreal. I could eat 3 of them.
In fact, I did.
Very tasty. A thick, crunchy crust with no discernible squid taste but a pleasantly stiff texture. Inside, the oyster is piping hot and nearly melts away without chewing. It has th wonderful, elusive salty-sweet taste that only oysters have. I didn’t really taste too much anchovy in the sauce, but I didn’t crave it – the oyster is perfect and of itself.
Foie gras, truffle, and kimchi bibimpbap
Stop the presses. I mean just stop them.
This is what I consider to be the restaurant’s signature dish. It’s simply perfect.
It’s al dente barley that is incredibly nutty and pleasantly chewy. It’s truffles on top that are thickly layered and release an otherworldly scent that makes me almost dizzy with their deep, savory aroma. It’s a small nugget of garlicky, fiery kimchi that laces the entire bowl with its salty, punchy flavor. And, especially, it’s the omnipresent taste of the foie gras that must be melted into the dish – it seems to coat each and every grain of rice. It’s buttery and meaty and delicate. This dish really has it all – I can’t recommend it highly enough. It’s the apex of our excellent meal.
Pork belly bibimbap
The haute Korean version of a BLT. Fatty, crispy pork belly, tender greens, and sticky, soft rice underneath. Though I miss the layer of crispy rice that comes in a traditional stone bowl bibimbap, the pork is so juicy-meaty-salty that I am wiling to forgo it. Char with smoked eel broth and lime yogurt
More of that smoked eel that – again – tastes just like bacon. Here, it’s paired with delicately cooked char that has a burnished top but a light, soft interior. The char is such a naturally mild fish that it really takes on the flavors of the smoked eel and the tart lime yogurt sauce. Sticky-salty pops of salmon roe complete the dish. I would order this again and would tell anyone who likes trout or salmon to give char a try. Wagyu galbi
Did I mention that this isn’t like any Korean restaurant you have ever been to? Because if I forgot to say that…this dish will say it loud and clear. I have never had galbi like this before and unless I come back here, I doubt that I ever will again. These boneless shortribs are insanely tender and still wonderfully beefy and savory – how does it have the tenderness of filet with the beefy, rich taste of skirt steak? This is truly the best of all worlds. It’s in a complex marinade that is spicy, nutty, and salty – really galbi for the ages. It’s served with mushrooms and other assorted vegetables, but let’s be honest…this is all about the meat. It started me on a week-long beef bender.
In a flower pot. Because, of course.
This is a very special restaurant. It serves food that takes its inspiration and ideals from Korean cooking and then branches out. It isn’t brash and overt like Momofuku restaurants, but it isn’t too tame either. You really feel like you are dining at the home of a Korean dignitary – this is certainly the way that I would like to eat if I could afford to do so every night. It’s high-end but approachable because the servers are so kind and so interested in your dining experience. The foie and trufle bibimbap and the galbi are highlights, but there wasn’t one clunker, from drinks to an unmentioned dark chocolate and hazelnut dessert. We ordered a la carte, but you can do tasting menus as well. We had one kosher member of our party and that person was so well taken care of that you wouldn’t even know that there were any changes in the menu. He was simply swiftly offered different courses when we chose ones that would not be appropriate for him and I have no doubt that any other eating restrictions would be taken care of with as much grace and attention. This post was long, this meal is expensive, and both of those facts speak to the point that this restaurant is fabulous.
I hope I can return sooner than later.