internationally acclaimed La Liste Top 1000 Restaurants recognized and two-Michelin-starred Jungsik, one of the top Korean restaurants in New York. Since the appointment of New Executive Chef Daeik Kim the restaurant has expanded the signature menu to nine courses and has resumed la carte service at the bar.

Jungsik signature menu items that are now available at the bar include:

  • Tuna Kimbap, a crunchy seaweed wrap stuffed with truffled rice, bluefin tuna belly and a house made kimchi
  • Octopus, served irresistibly crisped, over a gochujang aioli
  • Galbi, Wagyu short rib marinated in a special galbi sauce consisting of soy sauce, Korean pear, pineapple, and aromatic vegetables for 4 days and gently cooked in soy sauce for three hours. The Galbi is then finished on a binchotan charcoal grill, and accompanied by Nangmyun, a cold noodle dish, served with cold beef and dongchimi broth.
  • Carrot, carrot cake, with cream cheese mousse, and pecan praline, encased in white chocolate and painted to look like a real carrot, garnished with carrot greens and served in a planter filled with carrot cake crumble that resembles dirt, served with black tea ice cream and carrot cake crumble

Also available at the bar are:

  • Sea Urchin Bibimbap, sea urchin over seaweed rice with housemade kimchi
  • Iberico, seared Iberico de Bellota served in beltfish jus with ssam

Diners have the option to indulge in a premium wine pairing designed by Lead Sommelier Debbie Jones (Musket Room, The Modern) or enjoy craft cocktails by Bartender Hongju Lee like:

  • Seoul Mule, a refreshing take on the Moscow Mule made with Ginseng-infused Damsol Soju, calamansi, and ginger.
  • A Café au Lait variation of a Ramos Gin Fizz, the Au Lait: Golden Barley Soju, Ron Zacapa XO, Devocion Coffee, cream, and egg white

Jungsik, the highly acclaimed La Liste Top-1000 Restaurants recognized and two-starred Michelin restaurant from world renowned Chef/Owner Jung Sik Yim has unveiled its summer Signature and Bar menus. Developed in tandem between Executive Chef Daeik Kim and Executive Pastry Chef Yoonjung Oh (Aquavit), the menus are influenced by the combination of growing up in South Korea, the duo’s culinary travels and their education in modern American cooking at the Culinary Institute of America.

Like each experience at Jungsik, the Signature Menu begins with awe-inspiring banchan, or amuse bouche, five rotating impeccable bites all served on white ceramic platforms for a dramatic entrance into the dining experience.

The current iteration includes offerings such as a Truffled Wagyu Tartare Toast, a powerful umami garnished with aged parmesan and black pepper, followed by a classic Gyeran Jjim or soft steamed egg, which pairs beautifully with the deep ocean flavors from clam and wild gamtae seaweed from Seosan, topped with a maesangyi foam. New to the spring menu are the Joo Mok Bap, a crispy squid ink rice ball stuffed with spicy stir-fried squid and shrimp, after which comes King Crab Nangchae Tartlet, Norwegian King crab, mung bean muk and seasonal vegetables. The final banchan is Gwang-Uh Hwe, Gwang-Uh (fluke) served in a crispy taco shell-shaped Yuba filled with bean purée and granny smith apple.

The first course is Carabinero Prawn with Caviar, served with smoked carabinero head sauce, anise hyssop oil, and anise hyssop; followed by raw Mackeral, served with a gently fermented tomato and Mat ganjang seasoned soy sauce; Octopus, served irresistibly crisped, over a gochujang aioli; Black Cod, Alaskan Black Cod served in Korean clam stock foam with special soy pickles, truffle juice and pate, yuzu, wild perilla oil, daikon, and shishito, the Tuna Kimbap, a crunchy seaweed wrap stuffed with truffled rice, bluefin tuna belly and a house made kimchi; ending the savory courses with an updated version of Galbi, Wagyu short rib marinated in a special galbi sauce consisting of soy sauce, Korean pear, pineapple, and aromatic vegetables for 4 days and gently cooked in soy sauce for three hours. The Galbi is then finished on a binchotan charcoal grill, and accompanied by Nangmyun, a cold noodle dish, served with cold beef and dongchimi broth.

Next are three dessert courses, beginning with a Rhubarb palate cleanser as a pre-dessert, olive oil sorbet with a rhubarb compote, rhubarb Juice, and garnished with a mini floret; and brand new dessert creation by Executive Pastry Chef Yoonjung Oh, Carrot, carrot cake, with cream cheese mousse, and pecan praline, encased in white chocolate and painted to look like a real carrot, garnished with carrot greens and served in a planter filled with carrot cake crumble that resembles dirt, served with black tea ice cream and carrot cake crumble, followed by Watermelon, a housemade watermelon ice pop.

The dining experience is priced at $295 with the option for a wine pairing for an additional $175 or a premium wine pairing for $475 by powerhouse duo Sommelier Debbie Jones and Assistant Sommelier Jamie Schlicht, who were recently featured in a Wine Spectator “Sommelier Talk”.

Chefs Kim and Oh have revamped Jungsik’s bar menu to allow guests to enjoy staples from the signature menu in an a la carte format, including Sea Urchin Bibimbap, served on top of a roasted seaweed rice and garnished with house made kimchi and crispy quinoa; Iberico, Iberico Pluma de bellota prepared medium and finished over Binchotan charcoal, sliced and finished with a belt fish Jus, served with served with a variety of baby lettuces filled with ramp Jjangachi and Doenjang Aioli; and for dessert Apple, a hot caramelized apple with dried persimmon, apple cider gel, whole wheat sable, granola, and apple mandarin compote served with Misutgaru ice cream.

The beverage program includes a number of signature cocktails such as the Seoul Mule, a refreshing take on the Moscow Mule made with Ginseng-infused Damsol Soju, calamansi, and ginger and a Café au Lait variation of a Ramos Gin Fizz, the Au Lait: Golden Barley Soju, Ron Zacapa XO, Devocion Coffee, cream, and egg white.

Jungsik is located at 2 Harrison Street, New York, NY, www.jungsik.com and is open daily 5:00-
8:30pm. Phone Number: 212-219-0900. Private dining room available by request.