Representing the Korean Peninsula is Executive Chef Jeong Ho Kim from Jungsik Restaurant who, along with the restaurant’s chef-owner, Jungsik Yim, brought molecular mastery to South Korea’s capital – the restaurant reinvented Korean cuisine using traditional and familiar ingredients to create a new genre of food, New Korean Fine Dining.
Jeong Ho Kim joined the opening team of Jungsik restaurant in Seoul in 2009 as Sous Chef and 2011 moved to the United States where he played an integral role in the opening of Jungsik’s New York branch. During his tenure, the restaurant was awarded one Michelin star in 2013, and two Michelin stars in 2014. He returned to the Seoul flagship restaurant as Executive Chef and in 2017 the restaurant was awarded one Michelin star, followed by two Michelin stars in 2018.
Jeong Ho Kim
1. What is your philosophy when it comes to food?
Our food philosophy is to aim at creating attractive food. In addition, the taste is not complicated, we are focusing on the simple taste of dish.
2. Name your most Favorite dish on the menu? And why?
I like all every dishes on the menu, but my most favorite one is lamb with gang doenjang because I like to harmonize with gang doenjang(soybean paste) and meat.
Note: Gang-doenjang (강된장) is a reduced and thickened fermented soybean paste stew, usually served as a dipping sauce for Korean lettuce wraps (ssam:쌈). It’s earthy, savory, and hearty, and full of fresh chopped vegetables and a bit of meat and/or seafood. The best way to eat it is with some freshly-made multigrain rice and wrapped in fresh, in-season leafy vegetables.
3. Main considerations when it comes to choosing your ingredients?
I want to choose the ingredients of the season. We also try to use a variety of ingredients.
4. How do you see the growing demands for sustainable produce affecting the food world?
Many chefs have been working directly with the farmers to grow contracts and have tried reduce food waste. Many chefs also want to do a lot of business with farmers who are doing this sustainable farming.
5. If you weren’t a chef, or in the food business, what would you be?
I did not think about it, but I like to eat, so I think I would like to be a food writer. Or I like soccer and I think I would become a soccer player.
6. Do you have a memorable food experience that impacted you as a child or young chef?
I cannot forget what I experienced at Joel Robochon restaurant in Japan when I was 20 years old.
7. What do you enjoy most about being a chef?
I love to taste and learn about different ingredients.
8. Other than creating good food, what are the most important qualities that make a successful chef?
I think that once you have talent, you have the willpower and sincerity to work in the kitchen, you can be a chef.
9. If you had a choice of anything for your last meal, what would you choose to have?
I want to have a meal with my family. Soul food.
10. Do you have any tips for budding chefs or restaurateurs?
The most important thing is experience. You have to experience a lot.
ADDRESS:
11 Seolleung-ro 158-gil, Cheongdam-dong, Gangnam-gu, Seoul, South Korea
PHONE: ++82 2-517-4654
WEBSITE: http://www.jungsik.kr/