{"id":8932,"date":"2013-04-13T20:31:02","date_gmt":"2013-04-14T03:31:02","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=8932"},"modified":"2013-08-18T10:04:05","modified_gmt":"2013-08-18T17:04:05","slug":"junksik-new-york-ny","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=8932","title":{"rendered":"Jungsik, New York NY"},"content":{"rendered":"

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JungSik<\/p>\n

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Complimentary Champagne<\/p>\n

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Canapes \u2013 Rice Cracker with Yuzu\/Pear Jam, Sliders with Korean Chicken\/Spicy Mayo, Pipe Dough filled with Eel Mousse, Puffed Rice Cake with Fermented Red Pepper Paste, Egg Salad with Homemade Tofu<\/p>\n

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3 Breads and Butter \u2013 Green Olive Ciabatta, Rye Sourdough, Walnut Raisin Roll<\/p>\n

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Beef tendon with parmesan cheese, fried shallots with chicken lemongrass broth<\/p>\n

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Jungsik Salad \u2013 Raw Uni, Yellowtail, Bluefin, Quail Egg, Mozzarella Foam, Anchovy Seaweed Vinaigrette<\/p>\n

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BiBim \u2013 Crispy Potato, Mozzarella, Tomato Water Gelee, Arugula Sorbet<\/p>\n

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Thai Lobster \u2013 Butter Poached Lobster, Meyer Lemon Coulis, Tom Yum Broth, Lobster Stock<\/p>\n

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Monkfish Duo \u2013 Monkfish Liver, Tail, Squid Ink Tuille, Parsley Sea Squirt Broth, Asparagus, English Peas<\/p>\n

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Bossam \u2013 Crispy Pork Belly, Pickled Onion, Dwenjeng Rice<\/p>\n

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Paella \u2013 Crispy Pearl Barley cooked in Anchovy Stock, Rings of Squid, White Kimchi, Garlic Aioli<\/p>\n

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Jungsik Steak \u2013 Grilled Wagyu, Kimchi Sesame, Asian Pear<\/p>\n

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Lamb Curry \u2013 Cilantro Curry, Belly, Loin, Neck, Saddle<\/p>\n

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Gangnam Chicken \u2013 Foie Gras Ginger Dressing, Ballotine of Chicken with leg mousse and breast, Pepper Chutney<\/p>\n

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Quince trifle with cinnamon gelee, vanilla yogurt, sable crumbs<\/p>\n

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Green Tea Cremeux \u2013 Sweet Red Bean, Roasted Soy Ice Cream, Chestnut Cream<\/p>\n

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Peach Fro-Yo \u2013 Fresh Fruits, Yogurt Sherbet<\/p>\n

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Plum \u2013 Lychee-Rose Mousse, Sable Crumble, Plum Compote, White Chocolate Tuille<\/p>\n

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Jang Dok \u2013 Chocolate Mousse, Earl Grey Cremeux, Green Tea, Chocolate Cake Crumble<\/p>\n

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Pumpkin Cheesecake \u2013 Pumpkin Panna Cotta, Cream Cheese Mousse, Ginger Ice Cream<\/p>\n

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Chocolate Pot de Cr\u00e8me with Angelica Root<\/p>\n

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Yuzu Macaron, Sweet Rice Bonbon, Sailors Tobacco Financier<\/p>\n

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Whether one chooses to call it Korean with French techniques or French food featuring Korean ingredients, the first restaurant of Chef Jungsik Yim on American soil is a fine dining experience worth seeking out. Featuring a clean-lined room with exemplary service and both tasting menu or prix fixe options with plenty of bites and gifts before, after, and during the meal it would be hard to single out any one dish during the evening that outshined the rest, but likewise it would be difficult to name a single one that was anything less than beautiful and delicious. From the signature BiBim salad with icy arugula sorbet to the tongue-in-cheek Gangam Chicken every bit as good as the Ballotine I enjoyed at Guy Savoy and onward to the Jang Dok, a textural masterpiece based on Korean clay earthenware, Jungsik is a restaurant quite unlike most \u2013 upscale \u201cethnic cuisine\u201d that does not come off as contrived, instead rivaling French, Italian, or Contemporary American restaurants throughout New York from start to finish.<\/p>\n

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