I have never really been interested in fusion Korean food. Not for any particular reason, it just does not taste good. Ingredients decide a dish, so changing the cooking method does not really change the flavour much.

So when I heard that a place called Jungsik in Apgujeong was getting popular, had opened a second branch and was doing well, I just shrugged it off. But last year it made Asia’s 50 Best Restaurants, and I figured a restaurant with that much international recognition deserved at least one visit.

Jungsik

The building is big and really handsome. They use the whole building, and it is quite imposing. It looks set to remain the landmark restaurant of this neighbourhood for a long time to come.

Finger food

An interesting combination. It must take a lot of work, and you can feel the care that went in. No photos, but the number of serving staff and the style of service were at the level of a top-class restaurant, which was impressive too. I had no idea Korea had a restaurant at this level, and a Korean one at that rather than Western.

Swordfish

The fish itself was nicely cooked, of course, but the pairing with the sauce was superb too. It held its own against most French restaurants. I was moved.

Gopchang (beef intestine) paella

I was curious how it would come out, and it arrived in a bibimbap-like style. There was not a lot of gopchang in it, but it was fine to eat.

Soy-marinated shrimp rice bowl

As a noodle lover, this kind of rice dish feels a little plain to me, but the food itself was pretty good. And for people who insist a meal has to include rice, this kind of thing would be perfect.

Sea urchin bibimbap

This seemed to be the signature dish here, so I ordered it separately. It came piled with a huge amount of fresh uni. Use ingredients like this and there is no way it will not taste good.

Bossam

Pork served with an assortment of pickles. Eating it, it turned out to be an interesting take on Korean flavours.

Sea bass

I ordered the seasonal fish as my main, and the cooking was superb.

Cheongdam pie

The dessert plate was good too, considering the lunch price.

Cherry Blossom Ending

You can see the care that went into it.

Tangerine tea

There was an unusual tea on the menu so I tried it, and it was tasty.

Petits fours

A satisfying meal right to the end. Now I understand why Jungsik was picked over the other restaurants for Asia’s 50 Best Restaurants. I thought it would be a good place to drop by whenever I have to meet foreign visitors in this neighbourhood.

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