"At the entrance, I found myself sidestepping a construction crew re-lining the stairs and polishing the ceiling. I headed for the elevator. I hit "3 Private Room" only to find more people at work in the foyer. I DMed Jungsik Yim that I was on the third floor. Moments later, looking surprised behind his signature thick-framed glasses, he stepped out of a room. Apparently, I'd missed his message offering to pick me up from the street."
"These days, New Yorkers are unfazed by Korean fine dining establishments, but it was Jungsik Yim who had paved the way. He showed that fine dining doesn't have to be just beurre blanc, jamón ibérico, and otoro, but also gochujang and kimbap and banchan. He accomplished that in Seoul in 2009, and in 2011, he entered the New York market with a dream and a sensibility that was ahead of his time."
Jungsik Yim opened JUNGSIK in Seoul in 2009 and expanded to New York in 2011, introducing Korean flavors into a Michelin-style fine dining framework. The Cheongdam location operates in a sleek building and was undergoing a facelift after the pandemic-related closure. Operations include private rooms and trained front-of-house staff. Yim blends gochujang, kimbap, and banchan with fine-dining technique and presentation, hiring sommeliers and bartenders who integrate Korean elements into beverages. The New York venture helped normalize Korean fine dining for diners by meeting them where they are while revealing Yim's personal culinary sensibility.
Read at Eater NY
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