The restaurant I wanted to check out the most during my trip to Korea was Jung Sik Dang which recently moved to a larger location in Apgujeong. The second brand of this restaurant in New York is the first Korean restaurant in the US to receive two Michelin stars. I was so curious to see what the original restaurant tasted like and how it was similar or different from the Tribeca branch.
I am SO HAPPY I went to this restaurant and would highly recommend it as a must go along with a trip to the Noryangjin Fish Market for any foodie visit of Seoul. This restaurant wins great points for 1) Taste 2) Ambience 3) Presentation and 4)Novelty. This modern and sophisticated Korean Cuisine is seasoned perfectly and introduces traditional Korean ingredients in unexpected and imaginative twists. The Tribeca location is where Chanterelle used to be and is nouveau/modern/rich whereas the Seoul location is in a small modern building along the outskirts of beautiful Dosan Park. I went on a particularly snowy day and was lucky to see snow falling on the pine and other trees of Dosan Park from the two story windows of the restaurant. This was one of the most beautiful views I have ever witnessed while eating (some other contenders would be the sunset over the ocean at the One & Only Ocean Club Dune Restaurant in the Bahamas and sunset over the Danube River from a Café in Budapest). I left this restaurant dreaming of the amazing uni seaweed rice with quinoa. It is rare that I leave a restaurant so entranced by a dish. [The New York/Tribeca restaurant is also truly superb and I left there a year ago dreaming of their rendition of Bossam.]
Tip– Make Reservations. I went at 1pm on a weekday and the restaurant was full. There are about 4 tables for two people, 4 table for four people, and two small private rooms. Tel +82 2 517 4654
Price- Lunch is a good value for 40,000W about $40, you can choose am appetizer, rice/noodle, main, and dessert. In Korea, tip and tax is included in the price. At dinner you can have the same choice dinner for about $100 or a tasting menu for around $120.
Below is a brief pictorial summary of some of the foods I had at Jung Sik Dang in Seoul and then my own recipe and rendition of the amazing uni seaweed rice.
Here is a brief video summary of my meal at Jung Sik Dang and my inspired recipe 🙂 !
After coming back home to NY, I could not stop thinking about this rice. Here is my first try at making a similar style rice at home with budget ingredients. The uni I used here was only $5 from HMart. Next time I will have to use the $10 uni from Dainobu as that is much better. If you want the best uni, the Lobster Place at Chelsea market has a $60 tray.
JenCooksKorean’s Recipe for Jungsik Inspired Uni Seaweed Rice
Inspired by the staple uni rice dish at Jung Sik Dang in Seoul, South Korea. Also served at the Michelin started Jungik restaurant in New York City.
- 1.5 C white rice
- 0.5 C cooked quinoa
- 1/8 stick butter
- 3 cloves garlic, chopped
- 1/2 Spanish onion
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1/8 C Roasted Nori Seaweed
- 1/2 Tbsp sesame seeds
- 1C Kimchee for garnishing
- 1/2 Iceberg Lettuce
- 1 tray Uni
- 1/2 C slivered Spanish onion for garnishing
- salt & pepper to taste
- 1.Prepare the white rice in a rice cooker or over the stove. Make sure to do this ahead of time. Refrigerate the rice at least 30min. Cold rice is the easiest to break into individual grains while frying.
- 2.Prepare the quinoa
- 3.Add a bit of olive oil to a pan and stiry fry the chopped garlic with minced onion.
- 4.When the onion is cooked through, add the white rice and quinoa and stir fry with the butter. Add the roasted seaweed until it is consistently worked through the grains. Add soy sauce, sesame seed oil, salt & pepper to taste.
- 5.Garnish the rice with chopped lettuce, chopped kimchee, chopped onions, sesame seeds, seaweed, and uni.
The dish at the restaurant had some very high quality green olive oil at the bottom of the dish, you could drizzle some olive oil as a base if you wish. Make sure to use cold rice as that is easiest for breaking into grains! You can adjust the amount of soy sauce and salt to your liking. The original dish does not have stir fried onions in it, but I added them because I like onions. The star of this dish is the uni, make sure to find fresh uni with a flavor you truly enjoy!