Jungsik ***
- Kira Jabri
- 12 minutes ago
- 3 min read
On our last trip to New York City, Emma wasn’t with us, so when we returned as a family, we knew we had to circle back to Jungsik so she could add this three-Michelin-starred Korean restaurant to her portfolio. You can read more about our first experience here, but this visit gave us the opportunity to revisit some favorites, add a few enhancements, and most importantly, experience Jungsik together as a family.
The meal begins with Jungsik’s interpretation of banchan, the small dishes traditionally served alongside a Korean meal. What we might typically think of as snacks or amuse-bouches takes on an entirely different meaning here. Each bite is distinct and whileit is hard to have a favorite, if we were forced it would be the Yukhwe, wagyu beef tartare, with truffle and brioche.
This trip, we enhanced the Kimbap or, more accurately, we had both versions. The Yellowtail Kimbap is one of Jungsik’s signature courses, taking the traditional Korean seaweed rice roll and completely reimagining it. An incredibly crisp, delicate seaweed shell is paired with warm, truffle-infused rice and slices of yellowtail that you place on top yourself using tweezers. Yes, the tweezers make the dish interactive, and we loved it. We also tried the Modeum enhancement, so naturally we had to photograph the two side by side. Both are beautiful, but the Modeum takes an already memorable signature dish one step further.
The Mandoo was another memorable course. Jungsik transforms the traditional Korean dumpling into something decidedly luxurious. A delicate wrapper surrounds a rich filling, while A5 wagyu adds another layer of indulgence. Served with a deeply flavored, slow-cooked broth, it manages to feel both incredibly refined and wonderfully comforting.
One of the most interesting additions to this meal was the Sea Urchin Bibimbap enhancement. We have eaten sea urchin in countless preparations around the world, but this was completely new to us. The dish combines seaweed rice, kimchi, crispy quinoa and sea urchin. We were encouraged to first taste the uni on its own and then mix everything together, allowing all of the ingredients and textures to become one dish.
The contrast was fantastic. The richness of the sea urchin against the acidity and spice of the kimchi, combined with the crunch of the quinoa, made this such a unique preparation. It was unexpected, interactive and simply a lot of fun to eat.
We once again chose the elevated wine pairing. As a general rule in our family, if there is even a hint that Château d'Yquem may appear somewhere during the evening, upgrading the pairing doesn't require ANY discussion. A favorite was the Emidio Pepe Pecorino. We also especially loved revisiting the 2023 Kongsgaard Chardonnay. Kongsgaard is not a wine we frequently see featured in pairings, making its appearance that much more exciting.
And then comes the Garden, one of those moments when food truly becomes art. The closing presentation is simply stunning, with an intricate collection of desserts arranged into an edible garden. We each had a different favorite, which naturally turned into its own conversation at the table as we compared bites and debated which deserved the top spot.
Our return to Jungsik reinforced exactly why we wanted Emma to experience it. We have always believed that food is one of the most wonderful ways to introduce children to different cultures, ingredients and traditions. Giving Emma the opportunity to experience Jungsik and explore Korean cuisine through one of its most elevated expressions made our return even more meaningful.
Our Menu for the Evening:
Banchan
Striped Jack
Octopus
Mandoo
Artic Char
Sea Urchin Bibimbap
Yellowtail Kimbap and Modeum Kimbap
Galbi
Strawberry
Dolhareubang
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