www.youtube.com/embed/3mU322PHkQM

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Jungsik Seoul: A Michelin 2-Star Korean Fine Dining Experience in Cheongdam-dong

Recently, I had the pleasure of revisiting Jungsik, a renowned restaurant located in Cheongdam-dong, Seoul. For those interested in seeing the food directly, you can jump to 3 minutes 40 seconds in the video review. Situated in the heart of Cheongdam-dong, Jungsik boasts excellent accessibility via public transportation, being close to Apgujeong Rodeo Station.

Cheongdam-dong is known for its upscale dining scene, and Jungsik is definitely among the prestigious establishments here. It’s in good company, sharing the neighborhood with other Michelin 2-star restaurants like Mingles and Kwon Sook Soo. These three are often mentioned together, not only because they all hold two Michelin stars but also because they share a foundation in Korean cuisine, albeit with distinct approaches. Kwon Sook Soo leans towards a more traditional Han-sik (Korean cuisine) experience, while Mingles, although featuring dishes like anchovy noodles, incorporates more diverse and modern elements. Jungsik falls somewhere in the spectrum, perhaps closer to Mingles in its contemporary interpretation of Korean flavors.

A Nostalgic Return to a Michelin Star Favorite

I had previously reviewed Jungsik in the early days of my YouTube channel, and it remains one of my most viewed videos. Looking back, my New York restaurant review is the second most popular, making me yearn for another trip to New York! Jungsik holds a special place for me, partly because that initial video became quite popular. It’s been over two and a half years since that video, which was a kind of breakthrough for my channel. Despite my fondness for Jungsik, I hadn’t revisited recently until this latest trip. I’m happy to report that my recent experience was fantastic, prompting me to share it again.

The service was impeccable and consistently friendly. On this particular visit, which happened to be Lunar New Year’s Day, the food was exceptional. Finding restaurants open on Lunar New Year’s Day can be challenging, so I was grateful Jungsik was operating. Jungsik has locations in both Seoul and New York. This review is based on the Seoul location. I sometimes consider visiting the New York branch when I’m in the city, but Korean fine dining in New York tends to be quite pricey, leading me to hesitate. Interestingly, the New York Jungsik actually received its Michelin star before the Seoul location, which earned its first star in 2017 when Michelin Guide Seoul was launched.

Michelin Stars: A Useful Guide, Not the Only Guide

While Michelin stars aren’t a guarantee of a perfect dining experience, they serve as a valuable reference point. I’ve certainly had both hits and misses at Michelin-starred restaurants. However, statistically, choosing a starred restaurant increases your chances of a good meal compared to going in blind. It’s not about ranking Michelin stars in order of deliciousness, but rather using it as a helpful indicator. Dinner at Jungsik is priced at 250,000 KRW, and lunch is 165,000 KRW. I opted for dinner. Restaurant prices in general have risen, so while not inexpensive, it’s also not the absolute highest tier anymore. The 200,000 KRW price range seems to have become quite common, and I personally hope restaurant prices could become more accessible overall, though that seems unlikely.

Ambiance and Dining Experience

Arriving at Jungsik, which occupies the 2nd and 3rd floors of the building, I was there right at the 5:30 PM opening time. Having always dined in private rooms before, this was my first time on the 2nd floor. The interior is tastefully designed, and I particularly appreciated the carpeted flooring. Carpets can be challenging to maintain, but they effectively dampen noise. Even with a full house on the evening I visited, conversation at our table was comfortable. The table spacing was also well-considered. While carpets can sometimes evoke an older aesthetic, Jungsik manages to maintain a contemporary feel.

The Tasting Menu: A Culinary Journey

The dinner menu is a single prix fixe at 250,000 KRW per person. The core dishes are set, with choices for the main course and dessert. The standard main course was listed as pork ribs, but on the day, it was actually Hangjeongsal (pork jowl). Hanwoo beef is available for a 30,000 KRW surcharge. I chose the pork and sampled different desserts with my dining companion. We also added the ‘Delicious Gimbap’ as an extra. For drinks, I opted for the 5-glass wine pairing and a supplementary whiskey. The wine list was extensive, resembling a 35-page book – quite impressive for a Korean restaurant.

Banchan-inspired Amuse-bouche

Before the main courses, a champagne pairing and a selection of amuse-bouche, described as ‘Banchan’ on the menu, were served. These included six varieties: a mushroom broth-based egg찜 (jjim/steamed egg) with shiitake and neungi mushrooms, scallop tartlets with lemon, brioche with truffle and yukhoe (beef tartare), cream cheese and dried tomato tartlets, deep-fried oysters with squid ink breadcrumbs and anchovy sauce, and a refreshing arugula sorbet with honey-soaked cucumber and lime. The staff provided detailed explanations, which I appreciate, as it enhances the dining experience. The egg찜 was fragrant with mushroom and the neungi mushrooms were delicious. The scallop tartlets were fresh, the yukhoe was well-seasoned and balanced on the brioche, reminiscent of Yukhoe Bibimbap but with bread instead of rice. The tomato tartlets were delightfully tangy, and the oyster fritters were outstanding – crispy, flavorful, and perfectly complemented by the anchovy sauce. The temperature of each element was well-managed, with the fritters arriving hot, as they should be. The arugula sorbet served as a refreshing palate cleanser.

Caviar & Shrimp, Abalone, and Gimbap Highlights

Next was the ‘Caviar & Shrimp,’ featuring sweet shrimp topped with Kaluga caviar and yuzu-soy jelly. This dish was exceptional, with balanced salinity from the caviar and soy sauce and a touch of yuzu citrus. Kaluga caviar, a high-quality Chinese caviar, is frequently used in Michelin-starred restaurants worldwide, including Oriole in Chicago (another 2-star establishment I’ve reviewed). My companion, not a huge caviar fan, allowed me to enjoy a bit more, a testament to the dish’s appeal. The sweet shrimp itself was also excellent and paired beautifully with the champagne.

The following course was abalone, steamed then grilled over charcoal, accompanied by a Beurre Blanc sauce (white wine and butter-based) and chive oil. This classic French sauce is a fantastic match for seafood. The abalone was tender and the smoky kimchi underneath, while intensely flavored (potentially divisive), added a uniquely Korean touch that many would appreciate. The ‘Delicious Gimbap,’ an extra order, lived up to its name. It’s a Hanwoo bulgogi gimbap with truffle pâté, wrapped in fried seaweed (gim-bugak), and served with truffle aioli. It was a truly delicious and elevated gimbap experience, and a signature dish at Jungsik worth trying.

Nourishment Dish, Tilefish, and Main Course

The ‘Nourishment Dish’ was a comforting course featuring glutinous rice topped with tender chicken breast, neungi mushrooms, and a flavorful Korean native chicken and neungi broth. Served at a warm temperature, reminiscent of Ha Dong Kwan’s Gomtang (beef bone soup), it was soothing and tasty. The tilefish course featured low-temperature cooked tilefish with crispy skin, topped with eoran (fish roe), and served with perilla oil. The perilla oil added a wonderful aroma, making me crave a visit to Joo Ok, another excellent Korean restaurant known for its perilla oil. The tilefish itself was cooked to perfection, incredibly tender and flavorful, although the skin could have been slightly crispier.

For the main course, I chose the pork ribs (Hangjeongsal). Guests are offered a selection of knives before the main course, a nice touch. The Hangjeongsal was grilled with a flavorful sauce and topped with mustard greens. The sauce was reminiscent of classic Korean pork rib flavors. While initially delicious, the pork jowl became slightly chewier as it cooled, particularly the fattier parts – a common issue with grilled pork. The accompanying Ssambap (rice and wraps) was a delightful addition, unusual in fine dining to have rice served with the main course.

Desserts and Farewell

A yuzu sorbet served as a pre-dessert palate cleanser. For dessert, I tried both the ‘Peanut Harubang’ and the ‘NY-Seoul’. The Harubang, a signature Jungsik dessert, had a slightly different color than before. The peanut-based dessert with ice cream was delicious, especially for peanut dessert lovers like myself. The ‘NY-Seoul’ dessert featured vanilla ice cream and sugar, a classic combination, but perhaps less impactful visually than the Harubang. Finally, ‘Happy Ending Cone’, a chocolate cone with Angelica root, and petit fours with coffee concluded the meal. I enjoyed a glass of whiskey alongside the petit fours.

Final Verdict

Jungsik offers a delightful experience with its innovative Korean fine dining. The quality of ingredients, presentation, and Korean culinary influences are all commendable. Dishes like the caviar & shrimp, abalone, tilefish, and gimbap were particularly memorable. While the main course had minor drawbacks, the overall experience was excellent, making it a place I’d happily revisit. The staff were consistently professional and friendly, and the carpeted dining room added to the comfortable ambiance. Jungsik is a restaurant I wholeheartedly recommend to anyone seeking a refined Korean dining experience. I even look forward to trying the New York location sometime, though the thought of eating Korean fine dining in New York does present a bit of a philosophical question! Regardless, Jungsik Seoul remains a top recommendation for Michelin-starred Korean cuisine.

Location: Cheongdam-dong, Seoul (Close to Apgujeong Rodeo Station)

Rating: Michelin 2-Star

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