Jungsik Dang Cheongdam: A Michelin Star Korean Fine Dining Experience

Recently, I had the pleasure of dining at Jungsik Dang in Cheongdam, Seoul. Helmed by chef Lim Jung-sik, this restaurant opened its doors in 2009 and has consistently earned Michelin stars since Michelin Guide Seoul's inception in 2017. Starting with 1 star, it quickly ascended to 2 stars, a testament to its enduring quality and innovative cuisine. Even before Michelin recognition, Jungsik Dang was already a celebrated name in the Korean culinary scene. Notably, its New York City branch also boasts Michelin stars, making it the first Korean restaurant to achieve this international accolade, even before establishments in Korea.

While Michelin stars aren't the ultimate decree in dining, they certainly serve as a valuable reference point. Though occasionally, a visit based solely on stars might lead to disappointment, many starred restaurants genuinely offer exceptional experiences. Beyond the star ratings, Michelin also highlights Bib Gourmand establishments, recognized for their outstanding value, and these are often hidden gems worth exploring. Perhaps I'll delve into those in future posts, as the Michelin Guide website provides a comprehensive list.

On this visit to Jungsik Dang, I was seated in a private room on the 3rd floor (the main hall is on the 2nd), which offered a pleasant view outside. Jungsik Dang is categorized as fusion Korean fine dining. Think traditional Korean flavors and ingredients elevated with modern techniques and international culinary influences, all within an elegant and sophisticated ambiance. I opted for the lunch course:

• 4-course: ₩78,000
• 5-course: ₩98,000
• Signature Course: ₩185,000

Knowing my dining companion had a smaller appetite, I chose the 5-course option, anticipating I'd be comfortably full regardless. The key difference between the 4 and 5-course meals is that the former allows you to choose either a seafood or meat dish, while the latter includes both. For lighter eaters, the 4-course seems perfectly adequate.

Amuse-bouche: A Delightful Start

Before the official menu even began, we were presented with an exquisite amuse-bouche selection – a true highlight of the Jungsik Dang experience. The server provided detailed explanations for each bite:

1. Beef Pyeonyuk (Beef slices) (6 o'clock): Delicate beef slices rolled with fresh vegetables and accompanied by a smoky potato puree sauce.
2. Egg Soufflé (9 o'clock): Savory egg soufflé infused with fragrant shiitake mushroom powder.
3. Foie Gras Tart (11 o'clock): Rich foie gras tart topped with almond powder. Notably, they accommodated a request to replace the usual tangerine jam with pear jam.
4. Oyster Fritter (1 o'clock): Crispy oyster fritter utilizing squid ink in the batter, served with anchovy aioli, celery pickle, and a refreshing yogurt foam with tomato jelly. Finger lime, typically included, was omitted.
5. Tomato Jelly & Yogurt Foam (3 o'clock): Refreshing and palate-cleansing.

The amuse-bouche was an exceptional prelude, each element perfectly crafted and bursting with flavor, truly elevating the anticipation for the courses to come. The beef pyeonyuk was a refreshing and cool start, like a sophisticated cold appetizer. The egg soufflé was savory and comforting, and the oyster fritter was incredibly crispy and fresh. This meticulously curated start significantly boosted my expectations.

Tuna Course: Korean Flavors Meet Tuna Tataki

The tuna course featured tuna tataki, elegantly presented with pear, cucumber, and pine nuts, lightly dressed with yuzu dressing, and served with crispy rice crackers. The server explained each component, and my impression was positive. The tuna, closer to the medium-fatty part of the tuna belly, offered a different experience compared to omakase-style sashimi. The subtle addition of pine nuts surprisingly complemented the tuna, and the crispy rice crackers provided a delightful textural contrast without overpowering the delicate flavors. It felt like a Korean-inspired tapas dish, light and flavorful.

Rice Course: Kim Bap & More

For the rice course, options included Myeongran Bibimbap (Pollack roe bibimbap), Yukhoe Bibimbap (Beef tartare bibimbap), and the must-try Kim Bap. I opted for the Kim Bap, an additional ₩16,000 charge, but well worth it. Although pricey for kimbap, it’s a signature dish and lives up to the hype. The Kim Bap featured crispy seaweed chips encasing bulgogi-marinated beef tenderloin and rice, accompanied by a truffle mayonnaise sauce. The server recommended enjoying it first to prevent sogginess. The seaweed chip provided an incredible texture, lasting much longer than regular seaweed, and the truffle mayo was a surprisingly delicious pairing, even when generously applied. Highly recommended as an add-on.

The Yukhoe Bibimbap, tasted from my companion's order, had a strong gochujang (Korean chili paste) flavor, resembling a gochujang bibimbap. While tasty on its own, and the rice was excellent, it felt slightly repetitive in the overall course progression, sharing similarities with the tuna course in style and the Kim Bap in terms of rice. However, each individual dish was undeniably delicious, and the added fried grains in the Yukhoe offered a pleasant textural element. Between the two bibimbap options, I preferred the Myeongran Bibimbap, a sophisticated take on pollack roe mayo.

Main Courses: Grilled Tilefish and Iberico Pork

For the main courses, we sampled the Grilled Tilefish (옥돔) and Iberico Pork. The Tilefish was grilled to perfection and served with a fish bone-based sauce, squid, green beans, and shiso leaves. The Iberico Pork Presa (shoulder loin), cooked medium, was accompanied by grilled broccolini, pickled scallions, galchi jeot (fermented hairtail fish sauce) aioli, and onion puree.

The Grilled Tilefish was a standout. The fish was perfectly cooked with a nice balance of firm flesh and crispy skin. The fish bone sauce was rich and flavorful, harmonizing beautifully with the tilefish. The squid and green beans added textural interest and freshness. This dish surpassed the meat options in satisfaction. Next time, I'd definitely lean towards the seafood main course.

The Iberico Pork, while good, was slightly saltier than preferred. Ordering it with less salt next time might be necessary. The pork itself was lean, so those seeking richer, fattier cuts might prefer other options. The Hanwoo Beef Tenderloin, which incurs an additional charge, was ordered medium-rare but arrived slightly overcooked. Unfortunately, it also had a hint of gaminess, which was a disappointing element in an otherwise premium experience. While likely an isolated incident, it did detract from the overall impression of the main course.

Dessert: Dolharubang - Jeju Island Inspiration

The dessert was a visual masterpiece: a Dolharubang, the iconic stone statue of Jeju Island. This Jeju-themed dessert featured Jeju milk ice cream and black sesame sponge cake representing basalt rocks. The Dolharubang itself was edible, filled with mugwort and red bean paste, with hidden rice cake inside. The plating was beautiful and Instagram-worthy. The Jeju milk ice cream was exceptionally rich and creamy, leaving me wanting more. The Dolharubang mousse cake had a chocolate coating and was served chilled, almost like an ice cream cake. The mousse itself was slightly sweet, and the red bean filling added a subtle touch of Korean flavor.

Final Thoughts

Jungsik Dang is an excellent choice for a special date or occasion. The ambiance is refined, the service impeccable, and the cuisine offers a unique and memorable experience. While the main courses felt slightly less impactful than the rest, the exceptional amuse-bouche, delicious Kim Bap, and delightful dessert more than compensated. The overall experience was highly satisfying, making it a recommended dining destination in Cheongdam. Next time in Cheongdam, I might even skip my usual favorite sausage kimbap from Food 2900 Nonhyeon City Point to revisit Jungsik Dang!

Location: 11 Seolleung-ro 162-gil, Gangnam-gu, Seoul, South Korea (Cheongdam-dong)

Rating: 2 Michelin Stars