Over the last few years, Korean food has exploded onto the international food scene, and one of its supernovas is Chef Jungsik Yim.
You can find out why Korea’s cuisine is so hot right now if you’re lucky enough to be in Ottawa September 20 & 21st. That’s when The Embassy of the Republic of Korea and Le Cordon Bleu Ottawa Culinary Arts Institute host Chef Jungsik Yim at their Signatures Restaurant.
Heralded as the first restaurant to apply molecular gastronomy to Korean ingredients, it has captured the imagination of Korean and international diners with dishes like pork belly cooked sous-vide that encompasses spicy, sour and sweet, as well as soft and crispy, and fried oysters with seaweed powder and anchovy aïoli.
An alumnus of the Culinary Institute of America in New York and former apprentice at the NYC’s Aquavit and Bouley restaurants, chef Yim takes his traditional ingredients and serves them in an ultra-modern way. He recently opened an informal bistro in the South Korean capital, as well as an easier-to-get-to outpost in Tribeca.
His 7-course menu in Ottawa will include his signature Octopus served over Gochujang (Korean hot red pepper paste) sauce; Sea Urchin Rice flavoured with seaweed-sesame puree topped with crispy millet; Korean Short Rib served with buckwheat pancakes and white Kimchi and Ginger Panna Cotta with cinnamon soup and Korean pear sorbet.
For bookings call 613-236-2499