Jung Sik Dang 정식당
  • Editor Rating

  • Rated 5 stars
  • Spectacular
$Expensive (but reasonable)
  • 0/5 Avg. Rating

  • Rated 0 stars0 No reviews yet!

  • Ambience
    Editor: 95%
  • Food
    Editor: 97%
  • Service
    Editor: 97%
  • Value
    Editor: 90%

Review Summary:

Jung Sik Dang is the pioneer of Korea's "New Korean" cuisine, marked by new techniques and a playful attitude.  The name of the restaurant itself is a joke on the chef owner's name, Yim Jung Sik and the name for a basic Korean restaurant, "sikdang." It's a small restaurant with a clean atmosphere that emphasizes the food.  They use two set menus, a lunch menu (40,000 won per person) and a dinner menu (100,000 won per person).  They are expensive, but they come with many courses of sublime food.  The menu changes every two months, and the CIA-trained chef uses his experience from working in New York and Europe to produce locally grown food using techniques that have never before been seen on the peninsula.  And it tastes good, too.  Many of the dishes harken back to familiar flavors with puckish surprises.  I should also note that the service is the best I've seen in Korea.  It's professional without being pretentious.  The servers put you at ease.

Cuisine: Modern Korean
Reservations: Recommended
Suggested Items: It’s a rotating prix fixe menu.  Just let the chef take care of you.

Other Amenities: English menu, English speaking staff

Phone: 02-517-4654




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Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan.Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide.He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.
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