Home Food & Drink A Korean Tasting Menu With Verve and Polish, at Jua

A Korean Tasting Menu With Verve and Polish, at Jua

by WDC News 6 Staff


Hoyoung Kim’s tasting menu at Jua typically begins with an inky darkish column about three inches tall. The underside third is wrapped in puffed seaweed that, in its particular diploma of crispness, remembers a Pringles chip. Rising above that’s caviar piled in a tall black beehive, like Marge Simpson’s hair in the Halloween episode the place she turned up as a witch.

The apparent transfer is to select the factor up by the bottom and eat it like an ice cream cone, however the server has mentioned one thing about making an attempt to get all of the flavors in a single chunk. Inside, from the underside up, is a basis of truffled rice, crisp shards of pickled mountain yam and kimchi, and at last a spoonful of chopped uncooked quick rib, slippery with sesame oil, simply beneath the roe.

What Mr. Kim has completed is to take kimbap, that sturdy and filling staple of Korean lunchboxes, picnic baskets and takeout containers, and gown it up for a black-tie occasion. He has labored up a number of different kimbap variations, too, together with one crammed with sea urchin. One model or one other nearly at all times bats first in Jua’s menu, and with good purpose: When you’ve eaten it, you’re prone to belief something that comes out of the kitchen.

When Jua opened on East twenty second Avenue two years in the past this month, it joined a small and rising cluster of eating places giving Manhattan a sophisticated, trendy and worldly view of Korean delicacies. Los Angeles nonetheless presents as deep and complete a survey of conventional Korean dishes as you’ll discover exterior South Korea. However for contemporary, inventive Korean eating places, no place exterior South Korea rivals New York. The native scene is so robust that it has already bounced again from the latest demise of Hanjan and Kawi, every nearly as good a recent Korean American restaurant as any metropolis might hope for.

Many of those locations, together with Atomix, Kochi, Joomak Banjum and Jua, comply with a fixed-price, multicourse format. It hasn’t occurred but, however in the future, any individual I invite for dinner goes to show me down by saying a sentence that might have been unthinkable a decade in the past: “No thanks, I had a Korean tasting menu final night time.”

This style of restaurant was basically invented by the South Korean chef Jung Sik Yim, who opened the primary Jungsik in Seoul in 2009 adopted by one in TriBeCa in 2011. Though his nation has its personal traditions of wonderful eating, Mr. Yim’s venture was to use the type of trendy Western European and American wonderful eating to Korean meals. Conventional serving vessels, as an illustration, have been thrown over in favor of broad porcelain plates and bowls upon which sauces and elements have been arrayed as meticulously as brushstrokes on a Kandinsky.

Whereas arty, straight-faced Jungsik was sliding onto world best-restaurant lists alongside names like D.O.M. (in São Paulo) and Disfrutar (in Barcelona), different Korean eating places in Manhattan have been experimenting with a looser, much less starchy model. Danji and Hanjan served galbi skewers, bulgogi sliders and different informal however not flippant Korean meals impressed by what was once known as gastro-pub cooking. Gastro pubs additionally impressed the Hand Hospitality group, beginning with its first restaurant, Take 31.

As Hand Hospitality grew, it started to focus on cool, concrete-filled eating places whose menus had recent concepts for updating Korean delicacies. The road between a recent concept and a gimmick is usually a wonderful one, in fact. LittleMad, which the group has a stake in, will add truffles, caviar or sea urchin to nearly each dish for about $10, in case your philosophy is that the untruffled life shouldn’t be price residing. At Kochi, which isn’t affiliated with Hand Hospitality, each course is impaled on a skewer, whether or not it wants it or not.

Some outstanding eating places have resulted from combining the atmospheric strengths of Hand Hospitality’s eating rooms with the technical ones of Jungsik’s kitchen. The group collaborated with Junghyun Park, who had cooked at each the New York and Seoul areas of Jungsik, to construct Atoboy and Atomix. And in 2020, Hand Hospitality teamed up with Mr. Kim, who had spent eight years at Jungsik’s TriBeCa location, to open Jua.

Jua serves tasting-menu meals in an area that doesn’t appear like a tasting-menu restaurant (though the value, $130 for a seven-course dinner earlier than tax and tip, is certainly tasting-menu cash). It’s set aside from the remainder of the pack by the ability with which Mr. Kim incorporates the grill into his variations of Korean delicacies. You possibly can argue that grilling meals over a wooden fireplace is a gimmick, too, however as gimmicks go it’s not less than nearly as good as poking a stick by way of each course.

Uncovered brick partitions, tough ceiling beams and polished concrete flooring give Jua’s eating room the look of a partly reclaimed industrial loft. The primary time I ate there, I had the sensation I’d escaped from town for a number of hours, however I couldn’t work out why. The subsequent time, I used to be seated within the again, nearer to the kitchen, and I understood: The smoke from a wood-burning grill makes this restaurant across the nook from the Flatiron Constructing odor like a cabin within the Catskills.

Not too long ago, the caviar kimbap has been adopted by a bowl of jook fortified with king trumpet mushrooms and smoked eel. It’s heat and creamy, as a superb jook needs to be, however the eel offers it an unanticipated depth and smokiness.

Then comes a phenomenal sunset-colored strip of Arctic char below blistered pores and skin that’s blackened with pinpoint precision. How might fish cooked over a fireplace keep so wealthy and moist? Earlier than its appointment with the grill, it had been poached in smoked olive oil. The char was served over asparagus (in late fall, although?) with a fish-bone broth that introduced one other puff of smoke to the proceedings.

Grilled duck breast arrives with garnishes on their very own plate, together with a dead-ripe wedge of persimmon and a sizzling soy-glazed eggplant fritter that is sort of a Timbit from a rogue Tim Hortons. These are marvelous, and so is the cured cucumber, with a black filigree of char as delicately utilized because the lace across the neck of one in all Rembrandt’s burghers.

The remainder of the garnishes are a little bit hazy, partly as a result of the servers at Jua have a behavior of speeding by way of their descriptions of the dishes as in the event that they have been studying the unwanted effects on a Cialis advert. This occurs at many tasting-menu eating places; servers don’t study to convey every course to life with phrases the way in which they do once they need to information prospects by way of an à la carte menu. It’s one of many oddities of the tasting-menu format: The extra elaborate the plate, the much less you hear about it.

Dessert requires no directions, although. The green-tea shaved ice served over the summer time gave method this fall to a sneakily interesting dessert soup of kabocha squash poured over brown-butter ice cream. The ultimate course, although, is invariably hotteok. On the streets of South Korea, hotteok are structurally just like pupusas, and may take any one in all a whole bunch of fillings. The hotteok at Jua, although, are puffy and golden and crunchy with candied nuts. They’re like beignets making an attempt to cross for sticky buns, and nearly getting away with it.



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