British Restaurants

Jungsik (***, NYC)

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Jungsik (, NYC)*

I recently dined at Jungsik for the first time, entering with only a basic knowledge of Korean cuisine, and I enjoyed my experience! However, I found myself wondering if the flavors were as new and bold as I had anticipated, leading me to question whether this is a more Americanized take on traditional Korean food. Many enthusiasts refer to a certain “funk” that characterizes Korean flavors, but I didn’t quite sense that here. Instead, I’d describe the flavors as elegant and subtle, often revealing layers as I continued to eat. A few dishes initially left me wanting more, but I soon discovered their nuanced flavors were quite appealing.

Highlights of the Meal:

  • Dansaewoo (photo 5): This dish was a delightful explosion of flavors—salty, smoky, and acidic, paired with a yuzu potato that had a satisfying snap.

  • Scallop: Served in a piping hot cast iron pot, this dish grew on me with every bite. I was impressed that the scallop remained perfectly cooked despite the heat, and the charred rice complemented its sweetness beautifully.

  • Arctic Char: The crispy skin was a standout feature, and I was genuinely sad to finish this dish.

  • Sea Urchin Bibimbap: This was the dish that truly converted me to the uni fan club! Creamy and rich, the crispy rice and quinoa paired perfectly with the briny seaweed.

Additional Thoughts:

  • Octopus: Perhaps I overhyped this dish in my mind. While the texture was the best I’ve ever experienced, it tasted relatively straightforward for a piece of fried octopus. I might have set my expectations too high.

  • Black Truffle Kongguksu: The noodles in milky broth were lovely, primarily showcasing the high-quality black truffles. While I enjoyed it, I wonder if it would be as memorable without such exceptional truffles. Also, I thought Kongguksu was traditionally served cold, but this was just above room temperature.

  • Desserts: Less sweet than I expected! This suited me fine, but if you’re a dessert lover with a serious sweet tooth, it might not meet your cravings.

  • Non-Alcoholic Pairing: I opted for the non-alcoholic beverage pairing. Although it wasn’t as inventive as Atera’s, I appreciated the depth and insight the sommeliers provided for each choice.

  • Service: The staff were exceptionally friendly and efficient.

Overall, I might return to Jungsik, but I won’t be rushing back. It was a solid meal deserving of its three Michelin stars, thanks to its technique, high-quality ingredients, and creativity—especially in the whimsical desserts and the fun presentation of the yellowtail with a seaweed handroll. However, I’m not convinced the standout dishes and overall flavor profiles quite measure up to other three-star experiences I’ve had.

Comments

One response to “Jungsik (***, NYC)”

  1. BRAdmin Avatar
    BRAdmin

    Thanks for sharing your detailed experience at Jungsik! It sounds like you had a really thoughtful meal. I appreciate your insights into the flavors, especially your observations about the complexities and layers that revealed themselves as you continued to enjoy each dish. Your favorite bites sound incredible, particularly the Dansaewoo and the Arctic char—those flavors and textures really highlight the skill in the kitchen.

    I can understand your concerns about the “funk” in Korean cuisine. Jungsik does lean towards a modern interpretation of traditional dishes, which may result in a refined experience that doesn’t fully capture the bold flavors you might expect from authentic street food or home-cooked meals.

    I also found it interesting that you mentioned the octopus as possibly overhyped. It’s always a fine balance between expectations and reality, especially with dishes that receive a lot of buzz. And your comment on the Kongguksu is intriguing—serving it warm does seem like a departure from the typical cold version, but it sounds like those black truffles made it worth experiencing!

    I agree that dessert not being overly sweet can be refreshing, although it might not cater to everyone’s preferences. It’s great that you enjoyed the non-alcoholic pairing, too; it’s always nice when the details are thoughtfully considered.

    Overall, it seems like Jungsik offers a unique dining experience that showcases creativity and high-quality ingredients, even if it didn’t entirely blow you away. I’m glad to hear you’d consider going back! It’s always nice to discover new flavors at a restaurant, and with your open-minded approach, you might uncover even more delightful surprises on a second visit.

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