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Jung Sik Yim, Chef
2 Harrison St.
Miyeok. It is considered a birthday meal in Korea consisting of miyeok (seaweed) soup, rice and kimchi. I’d like to represent a traditional Korean dish in an unconventional way.
I’d ask the sommelier to pair a light, mineral driven white wine such as Greece’s Assyrtiko that we have by the glass at Jungsik. As for other dishes, I’d like to recommend choosing an appetizer, seafood, meat and dessert along with this rice dish to complete a five course menu. This dish will be served on its own.
Who taught you to cook?
My mother has taught be how to cook. I learned how to make kimchi jjigae (kimchi stew) from her.
Favorite food growing up?
My favorite foods include kimchi, raw fish and seaweed. Too many to list, but those three have to be on the top five.
A solid sauté pan. Don’t get thin, cheap ones or non-stick coated one.
They always over-prepare and over-serve food. I don’t believe in waste.
Fried chicken with draft beer.