We finally made it to Jungsik, the 2 Michelin stars restaurant in TriBeCa. Yes, we booked few times but had to cancel for various reasons, but this time we were set to go, the cold not scaring us. Beautiful place with a modern and elegant decor not stuffy at all.

Menu wise, this is what you could call New Korean: Chef Jungsik Yim crafted a creative menu with dishes that you surely will not find in Koreatown! There is for instance a bibimbap, but forget what you know and think it is: it is an elevated version made with truffles where you will not burn your tongue with the first bite. Know that for dinner, they only propose tasting options. The one we picked was the seasonal tasting with a special request to make it vegetarian for Jodi that, as you will see below, was not at all an issue. Here is what we had:

Squid ink fried oyster at Jungsik in TriBeCa

As a cocktail, I went for the Ahn Jung-Hwan, made with wild sesame washed Johnnie Walker Nlack whiskey, Mancino sweet Vermouth, Meisil and egg white. Interesting mixture indeed. At first I was not that thrilled by the taste, but then you get the nuttiness of the sesame that gives a nice dimension to it.

Ahn Jung-Hwan cocktail at Jungsik in TriBeCa

Jodi opted for the Yuja spritzer, a Korean sparkling lemonade:

Then, they brought us some banchan, these little side dishes that you get in Korean restaurants. The presentation was amazing but I admit that there was so much information to retain that I forgot most of it, having to memorize Jodi’s vegetarian version and mine. What I remember is my three favorites: a squid ink fried oyster (phenomenal), the tuna tartare on a rice cracker and the foie gras pâté. What is sure is that the banchan were setting the tone for the rest of the meal.

Course 1:

For me, scallop with yuja vinaigrette and Ssukgat purée (ssukgat are chrysanthemum greens). Delicious, the scallop was perfectly seared.

For Jodi, a warm salad composed of charred vegetables, yuja vinaigrette (yuja is a citrus) and ssukgat puree.

Course 2:

For me, the royal bibimbap ($65 supplement), made with pearl barley risotto and black truffle. I admit that when I saw the small portion in that big bowl I was a bit surprised. But my surprise faded after the first bite and realizing how much truffle there was..

For Jodi, Mandoo, that were mushroom and leek dumplings in a songee mushroom broth. This dish was very good, comforting, earthy and tasty, the broth being poured at the table. And the shell of the Korean dumpling was perfectly made, soft.

Course 3:

For me, black cod with songee mushroom and some seaweed on which you pour the broth. Very good, the fish was perfectly cooked, flakey and moist, bathed in a broth that had lots of depth.

For Jodi, Kimbap, a Korean sushi roll made with truffle rice and mustard sauce: my favorite from all of her dishes that I would not had minded on my menu.

Course 4:

For me, Galbi or wagyu short rib with sweet soy sitting on rice and served with mushroom. This was fantastic: the meat was tender and delightfully fatty.

For Jodi, Mushroom, a dish made with seasonal mushrooms, winter white truffle and served with a truffle parmesan foam: very good and earthy.

They then served us a lemon sorbet with blood orange and persimmon to cleanse our palates.

Dessert:

For me, some brown rice choux with pecans that were really good, like a Koran version of choux a la creme.

Brown rice choux with pecans at Jungsik in TriBeCa

For Jodi, a deconstructed tarte matin that was pretty well made, keeping the elements of the classic French dessert.

With the bill, they brought us some treats that was a nice touch: a chocolate, a macaron and a canelet.

This was a fantastic meal: Jungsik definitely deserves its Michelin starts; the food and service were were on point and this is the kind of meal you cannot forget.

Enjoy (I did)!

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Jungsik - 2 Harrison Street, New York, NY10013

Contemporary Korean cuisine at Jungsik in TriBeCa

Jean-Philippe Gerbi