Jungsik is a two Michelin star contemporary Korean restaurant in Tribeca. I got to try some dishes from the restaurant's $150 course and it was the most pleasing experience to both the eye and mouth.
Korean food is considered the trend in New York and other big cities, with many restaurants offering "Korean-style" chicken or other fusion foods. While in New York, there are many places that do offer authentic Korean cuisine, Jungsik puts an innovative touch to Korean dishes, offering New Yorkers a delightful experience to try their unique menu.
Jungsik is considered a contemporary, fusion restaurant. They offer course meals which range from $100-$200. It is definitely not a common, daily experience to eat here, but their beautiful dishes live up to the price. Each dish is inspired by a Korean dish, such as Kimbap or Kalbi, but definitely nothing you've ever seen on the streets of Seoul.
I got to try the octopus, kimbap, and kalbi. One juicy piece of octopus leg came out on a dish and as soon as I bit into it, it melted in my mouth. Fried octopus is common fast food in Korea (usually ten or more pieces, not one), but Jungsik's octopus was completely different. I was amazed how such a common, fast food could be reinvented into a high quality dish.
Kimbap is also a popular fast food and one of the most loved Korean dishes. At the specialty kimbap places in Korea, they make the kimbap and roll it up in foil in less than two minutes. It's the best type of food to eat while you're on the go. Jungsik's kimbap felt and tasted completely different. The outside was a bit fried and was as flavorful as the octopus.
The dessert is also on another level. Like I said before, every dish is a piece of art that pleases both the eye and the mouth. I got to try the Baby Banana, which was basically a banana and a scoop of ice cream on a dish. The surprise was that the banana was the dessert itself, not an actual fruit. It was a white chocolate cake made to look exactly like a banana, with the most delicate detailing.
Jungsik shows fusion cuisine at its best. Ultimately, it's not about whether the authentic or the fusion style is "better." You can't say which is better, the authentic Korean-style octopus leg or kimbap, or Jungsik's re-invented fusion style dishes. Sometimes you crave the simple, homemade taste while sometimes you crave an upscale dish made with high-quality ingredients. Jungsik takes Korean ingredients and recreates a dish that has the familiar Korean taste but is also new, surprising, and innovative. When done well, fusion can invite more people to appreciate a cuisine and learn its stories and culture.
