KJUN

Chef Jae Jung
Credit: Melissa Hom

Chef Jae’s cuisine has been featured in the New York Times, Eater, FOOD & WINE Magazine, Bon Appétit Magazine, the New Yorker, and Bloomberg Pursuits, which named KJUN one of the Best New Restaurants in New York.  Jae Jung has also appeared as a competitor on Bravo TV’s Top Chef.

Originally from Seoul, Chef Jae left her family to come to the United States in 2009 to attend the Culinary Institute of America in New York.  Upon graduation, she moved to New Orleans and fell in love with Cajun food while working in the kitchens of the city’s most-decorated restaurants, including August, Domenica, Herbsaint and Dooky Chase. During these formative years, Jae developed her distinctive Korean-Cajun flavors and techniques, as well as her deep commitment to the spirit of Southern cuisine and hospitality.

In 2021, Chef Jae launched her first start-up, KJUN, in the middle of the pandemic, with an entire menu of innovative Korean-Cajun fusion dishes. Working from a basement catering kitchen, Chef Jae prepped, took orders, cooked, and ran deliveries before returning to wash dishes. Her unique, complex cuisine soon had New Yorkers captivated, “I didn’t think that many people would order, but they did.” KJUN received critical acclaim from the New Yorker Magazine, Bloomberg Food, the Infatuation, and Eater.

Special Feature at Wollman Rink
November 25th, 2022 through November 27th, 2022:

Pork Ribs with Jalapeno Honey Cornbread and Potato-Daikon Salad

Featured Entree provided by Chef Jae Jung
on November 10th, 2022:

Pork Ribs with Jalapeno Honey Cornbread and Lime-Ginger Cabbage Slaw

Featured Salad provided by Chef Jae Jung
on July 5th, 2022:

Roast Chicken, Watermelon, Arugula, Spicy Yuzu Vinaigrette

Featured Dish provided by Chef Jae Jung
on April 12th, 2022:

Korean BBQ Beef Brisket with
Stone Ground Organic White Grits and Cherry Tomato Kimchi

Featured Dessert provided by Chef Jae Jung
on Mardi Gras (March 1st, 2022):

King Cake

Photos courtesy of KJUN

KJUN

154 E 39th Street

www.kjun-nyc.square.site

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Soogil

Chef Soogil Lim
Photo by Michael Tulipan via Soogil

Born and raised in South Korea, Chef Soogil Lim was originally majoring in Biology. His interest in culinary world was sparked when he went into a restaurant and saw a sign that said “Make People Happy.” It prompted him to research culinary education and enter the Culinary Institute of America in Hyde Park, NY. Upon graduation, he began his training in French cuisine at Daniel, one of New York’s most acclaimed fine dining restaurants. Through his hard work and great talent, he was able to move up the ranks and become the first Korean Sous Chef in the restaurant’s history. After working for 7 years under Chef Daniel Boulud (three as Sous Chef) and honing his French technique, he became Executive Chef at Hanjan, where he ran the kitchen for 4 years. With the opening of his own restaurant, Chef Soogil Lim will blend the two backgrounds he knows best: French and Korean.

Featured Salads provided by Chef Soogil Lim
on July 19th, 2022:

Soy Glazed Chicken Breast with Udon Noodles,
Mesclun Greens, Broccoli, Pickled Kumquat, & Yuzu-Soy Vinaigrette

Tofu with Udon Noodles, Mesclun, Broccoli,
Pickled Cumquat, Shiitake Mushrooms, Sesame Seed Vinaigrette

Featured Salad provided by Chef Soogil Lim
on April 29th, 2021:

Soy Glazed Chicken Breast with Udon Noodles,
Mesclun Greens, Broccoli, Pickled Kumquat, & Yuzu-Soy Vinaigrette

Featured Salad provided by Chef Soogil Lim
on January 21st, 2021:

Tofu Salad with Broccoli, Shiitake Mushrooms,
Pickled Kumquat, Mesclun Greens, & Wild Sesame Dressing

Photos courtesy of Soogil

Soogil

108 E 4th St, New York, NY 10003

www.soogil.com

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Mokbar

Chef Esther Choi
Photo courtesy of Esther

Mokbar is a Korean eatery serving ramen, rice bowls and handmade dumplings, as well as a diverse selection of small plates inspired by Korean street foods.

Chef-Owner Esther Choi grew up cooking traditional Korean food with her native Korean grandmother as her greatest inspiration. For Esther, “Food is the ambassador of a culture. It expresses all the elements that define a country – its history, social customs, language, geography and art traditions. It is something passed from generation to generation.”

Esther truly believes in the simplicity of unpretentious dining, yet with complex and perfectly executed traditional Korean flavors. She serves her cooking with humility, demonstrating her commitment to the authenticity of her Korean heritage. Her mission is to broaden New Yorkers’ understanding and appreciation of Korean culture through her food.

Mokbar is not only owned by a strong female chef, but is also operated by an all-female management team! Mokbar has two Manhattan locations in the Meatpacking District’s Chelsea Market and The Hugh in Midtown, as well as a Brooklyn outpost near the Barclay Center.

Featured Dish provided by Chef Esther Choi
on May 10th, 2022:

Pulled Pork Bibimbap with
Seasonal Vegetables (Beansprouts, Spinach, Pickled Daikon, Cucumber, Shiitake Mushrooms, Daikon Kimchi), Scallions, Nori, Housemade Gochujang Sauce

Photos courtesy of Mokbar

Mokbar

601 Lexington Ave, New York, NY 10022

75 9th Ave, New York, NY 10011

212 Flatbush Ave, Brooklyn, NY 11217

www.mokbar.com

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