First thing, I sit down and they asked me some questions and I asked for the bathroom. As I got up, I pulled the tablecloth with me and immediately dropped my water and wine glass. Turns out, the tablecloth sags a TON and is drooped in a way that catches really easily on your pants when you sit down. They said this actually happens a lot which is a weird choice to make for table decor if it does. After they cleaned up and I got settled, They asked me if I wanted any wine pairings but weren’t pushy about it. They asked if I wanted any supplements and mentioned that there was only one carrot left so I asked to snag that one RIGHT away. That’s a big reason I came lol
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Banchan (Going from bottom left clockwise to the bottom right)(Overall, 9):
**Yukhwe**-it almost registers more as tuna tartar to me over beef. The hit of truffle is very forward, and those who don’t like it might think it’s too strong but I LOVE it haha. There’s a slight hint of acidity to it with a nice buttery finish at the end.
**Hwe Muchim**-the crisp seaweed provides such a unique texture to it unlike any other seaweed I’ve had without losing that oceany seaweed taste. The fish used here is almost richer than the beef in the previous course with the added rich creaminess of what feels like uni.
**Gyeranjjim**-the best version of steamed egg you’ll have with a savory seafood esque soup added to it. Seaweed is quite decorative but not the most noticeable, but it is quite pretty.
**Joomukbap**-like the BEST VERSION of octopus fried rice mixed with arancini paired with a mild tartar sauce. Super good. My favorite “banchan” amuse
**Foie Gras Baesook**-it almost tastes like a savory cinnamon roll/pear tart with Foie Gras. Interesting but works!
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**Striped Jack**-the fish itself is slightly metallic with a bit of sweetness but otherwise pretty neutral. The saltiness of the caviar and the sweet fattiness of the sauce works with the tartness of the tomatos. I like that they thought to have every component represent a taste to it. Combined it’s quite nice. Good Starter. 8/10.
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**Octopus**-smells so much like fried fish. Woah, the outside fried “shell” tastes EXACTLY like fried fish skin. Idk how they managed to do that but it’s SO good. And the octopus is SO tender and melt in your mouth, it almost registers as fat in your mouth. The Gochujang aioli is just a bit of spice that brings it all along. Best and most tender octopus I’ve ever had. I’ve had places that took inspiration from Jungsik and made similar variations but the originator really is the best. 10/10.
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**Scallop**-the scallops are slightly chewy n sweet but there’s almost a plasticey initial taste to it, idk if it’s from the cast iron. The rice is slightly nutty n toasty though and goes well with the scallop and citrus emulsion which almost registers as a Hollandaise sauce. 8.5/10.
ImpressiveOpposite45
Thanks! I enjoyed reading this. I’ve been wondering if the skin on the char was crispy for so long lol.
Going there in a couple weeks and hope it’s the same or similar menu
Silent-Wintermelon
Great write up. Read through your other two reviews and I hope you’re gonna eat at more fine dining places throughout New York!
FunkyAmarant
What a nice menu! Especially that octopus and arctic char got me calling 😉 Next time in New York I’ll definitely not skip Jungsik hope they keep it up this good
getwhirleddotcom
Went to Jungsik in Seoul in 2016 and it’s still easily in my top 5 tastings of all time. I can still remember how mind blowing the Bi Bim Bap was. Think the overlaps I see with your menu are the Octopus and Dolhareubang.
Serialsnackernyc
Jungsik is 100% worth it!! I was pretty disappointed with the size of the uni bibimbap recently. I dined here ~5 years ago and don’t remember it being this embarrassingly small at that price point.
wtafmfjfc
I had the same thing happen to me with the tablecloth as I went to get up to use the toilet! I was rather embarrassed as I was nearing the end of the meal and didn’t want to come across like I had too much to drink or something. I am somewhat relieved to know it happens to others, too!
newblognewme
That looks amazing! Carrot cake is such a fun dessert flavor to “elevate” and I hope one day I can try it!
TheLunarVaux
Man, I can see why they got the 3 stars. This looks amazing
10 Comments
First thing, I sit down and they asked me some questions and I asked for the bathroom. As I got up, I pulled the tablecloth with me and immediately dropped my water and wine glass. Turns out, the tablecloth sags a TON and is drooped in a way that catches really easily on your pants when you sit down. They said this actually happens a lot which is a weird choice to make for table decor if it does. After they cleaned up and I got settled, They asked me if I wanted any wine pairings but weren’t pushy about it. They asked if I wanted any supplements and mentioned that there was only one carrot left so I asked to snag that one RIGHT away. That’s a big reason I came lol
———————————————————————-
Banchan (Going from bottom left clockwise to the bottom right)(Overall, 9):
**Yukhwe**-it almost registers more as tuna tartar to me over beef. The hit of truffle is very forward, and those who don’t like it might think it’s too strong but I LOVE it haha. There’s a slight hint of acidity to it with a nice buttery finish at the end.
**Hwe Muchim**-the crisp seaweed provides such a unique texture to it unlike any other seaweed I’ve had without losing that oceany seaweed taste. The fish used here is almost richer than the beef in the previous course with the added rich creaminess of what feels like uni.
**Gyeranjjim**-the best version of steamed egg you’ll have with a savory seafood esque soup added to it. Seaweed is quite decorative but not the most noticeable, but it is quite pretty.
**Joomukbap**-like the BEST VERSION of octopus fried rice mixed with arancini paired with a mild tartar sauce. Super good. My favorite “banchan” amuse
**Foie Gras Baesook**-it almost tastes like a savory cinnamon roll/pear tart with Foie Gras. Interesting but works!
———————————————————————-
**Striped Jack**-the fish itself is slightly metallic with a bit of sweetness but otherwise pretty neutral. The saltiness of the caviar and the sweet fattiness of the sauce works with the tartness of the tomatos. I like that they thought to have every component represent a taste to it. Combined it’s quite nice. Good Starter. 8/10.
———————————————————————-
**Octopus**-smells so much like fried fish. Woah, the outside fried “shell” tastes EXACTLY like fried fish skin. Idk how they managed to do that but it’s SO good. And the octopus is SO tender and melt in your mouth, it almost registers as fat in your mouth. The Gochujang aioli is just a bit of spice that brings it all along. Best and most tender octopus I’ve ever had. I’ve had places that took inspiration from Jungsik and made similar variations but the originator really is the best. 10/10.
———————————————————————-
**Scallop**-the scallops are slightly chewy n sweet but there’s almost a plasticey initial taste to it, idk if it’s from the cast iron. The rice is slightly nutty n toasty though and goes well with the scallop and citrus emulsion which almost registers as a Hollandaise sauce. 8.5/10.
Thanks! I enjoyed reading this. I’ve been wondering if the skin on the char was crispy for so long lol.
Going there in a couple weeks and hope it’s the same or similar menu
Great write up. Read through your other two reviews and I hope you’re gonna eat at more fine dining places throughout New York!
What a nice menu! Especially that octopus and arctic char got me calling 😉 Next time in New York I’ll definitely not skip Jungsik hope they keep it up this good
Went to Jungsik in Seoul in 2016 and it’s still easily in my top 5 tastings of all time. I can still remember how mind blowing the Bi Bim Bap was. Think the overlaps I see with your menu are the Octopus and Dolhareubang.
Jungsik is 100% worth it!! I was pretty disappointed with the size of the uni bibimbap recently. I dined here ~5 years ago and don’t remember it being this embarrassingly small at that price point.
I had the same thing happen to me with the tablecloth as I went to get up to use the toilet! I was rather embarrassed as I was nearing the end of the meal and didn’t want to come across like I had too much to drink or something. I am somewhat relieved to know it happens to others, too!
That looks amazing! Carrot cake is such a fun dessert flavor to “elevate” and I hope one day I can try it!
Man, I can see why they got the 3 stars. This looks amazing
Still dream about the octopus