|Steak tartar ( yukheo)|
|Seafood pancake ( pajeon)|
|Steak tartar ( yukheo)|
|Seafood pancake ( pajeon)|
|Open kitchen |
I have been hearing about Chef, Judy Joo through London paper for some time now even 1 year?
Her background is interesting
1. She is born in America, American Korean.
2. Studied Columbia university in NY
3. Worked as a Banker.
4. Studied in culinary school in USA
5. Since she moved to London worked at one of Gordon Ramsay's restaurant
6. Now she is the executive chef in Korean restaurant, Jinjuu in Soho.
This much talked about Jinjuu ( means Pearl) had soft launch opening from Friday 9th , January till Sunday 11th.
We were lucky to share a table with friends, Sunday 11th for Lunch.
I was very impressed by the spot, middle of swanky part of Soho, Kingly Street, it could not better place than this .
It was stylishly decorated , theme of nice sophisticated grey, upstairs bar and table, downstairs has open kitchen ( could see all chef's working) and tables with painting on the wall.
I must admit it is most stylish Korean restaurant in town, I think.
As we are, two Koreans, two English husbands we all know so well about Korean dishes.
Ordered Yukhoe ( Korean raw steak salad) , it was made with fillet of beef with soy, sesame oil and seed, sugar pine nuts and Korean pear. served with prawn crackers ( it was a good idea ) and lemon. It was excellent.
Pajeon ( seafood pancake) smallish and thicker than usual , crispy outside with chili flakes and soy dipping sauce.
According to Joo, it was mixed fresh prawn and brown shrimp. we all love brown shrimp . it gives you sweet and nutty taste but very expensive. It was good but I failed detect brown shrimp. shame! my portion may not had brown shrimps.
Steamed mandu ( Korean dumpling) was served in Chinese spoon one each. very presentable but too meaty to my liking.
I like just one mouthful of soft not too meaty mandu. ( it is my personal preference)
Main was Jinjuu's signature dish, fried chicken, not ordered whole fried chicken ( £50 wow! could share 4people as main ), we had 2 pieces of fried meaty thigh.
It was crispy and tender moist meat with spicy gochujang sauce, it was good but not mind blowing dish. ( I am guessing chicken was brined)
Bossam was only 4 slices on the plate comes with lettuce, grilled seaweed, and spicy white radish , and bean paste,( 2 kind), kimchi.
We all said, first of all taste kimchi ( it was a very small portion) as we, Koreans put in our mouth, we said, wow too salty ! at same time.
As true Korean's mind, Kimchi is the barometer of one's culinary skill , if kimchi is good , we Koreans have a habit to try kimchi first when we are invited someone's house or restaurant.
We assume whoever made kimchi. that person is a good cook.
I like kimchi ( cabbage kimchi) is not too salty, crunch top side with nicely soft leaves and sparkling after taste when fermented correctly.
I can guess why this Jinjuu's kimchi is salty and chewy and dry.
The reason is when they salted cabbage, put in the salting time is too long or salt portion too much, so all moist of cabbage has sucked out, in this stage you can save by put the salted cabbage into the water for 2 hours take salty taste out of cabbage but then too late, still can be chewy. hope this is a bad batch we had.
Bossam sauce was salty too, it looks like just bean paste without any thing to add, I normally add something to make less salty , like boiled sweet potato, because just bean paste is too salty .
We had 4 slices of thin belly pork, price of £17.50 it seemed too mean. I could not enjoy this too salty sauce and kimchi.
I thought it is too expensive, even meat comes from Cornwall and traceable free range, rare breed pig.
I dare say, my family recipe of Bossam is better, I cook in pressure cooker with spices and spring onion roots, dry mushroom and chungju and the when pork is cooked I pressed with a heavy weight which makes pork fat does not visible much and not fluffy. Before serve, cut thinly and put on to hot dry pan to brown top fat and sometimes I do slow roast belly pork and serve with bossam sauce lettuce, it is very nice with crispy pork skin, gives you another texture.
Finally Kimchi Bokkumbab ( kimchi fried rice), it was same, too salty and I can not see any piece of kimchi is in the rice
As I often make fried kimchi rice at home , it was not acceptable at all, we had one little spoon each. left all of it.
Kimchi should be nicely fermented ( not too much, enough to have tangy taste, slow in cold temperature is the best ) and if you add bacon,better.
Kimchi and pork is a perfect match.
I think problem was, Jinjuu kimchi was not fermented enough and too salty.
Jinjuu is trying to be a Korean smart dinning with a kind of street food made well but price is too high what it is. Can't help thinking this has more style than substance.
Having said, I did think raw steak salad ( yukhoe) and seafood pancake (pajeon) was good.
Funny thing was when we were leaving managers and others keep asking about how we like kimchi, it must be their another signature dish, if so they should improve fast and less salty.
Kimchi is a kind of unpredictable child, even I have been making kimchi 40 years , whenever I make kimchi I do a little pray.
I am looking forward to read how restaurant critic will write ? and do they really know how kimchi taste should be?
|Seafood medley( starter)|
|Slow roasted prime rib of beef|
|Crunch cod ( snack)|
|Our Christmas Tree 2014|
|Lobster tail and mini pickles with consomme|
|Our 2014 Christmas Dinner Table setting|
|Vegetables with goose|
|Roast potatoes & chilli & sausage wrap|
|Fresh cranberry with spices|
|My homemade cranberry sauce|
|Baked salmon with crispy skin|
|My homemade cured salmon|
|My homemade spiced festive nuts|
|Original recipe A ( steamed courgette stuffed with prawn and fish roe)|
|Prawn ball and courgette soup with quail egg 1|
|prawn ball 7 courgette soup 2|
|Prawn ball& courgette soup 3|
|Lecturer, Lim Mija|
|lecturer, Nam Gungok|
|Course lecturers and Prof. Ph.D Yoon|
|Prof. Ph. D Yoon & Mr Park ( owner of Asadal, London)|
|Salt cod & potato cake|
|Clams with parsley|
|Grilled tiger prawn|
|Mosaic on the road|
|Cabbage & potato soup|
|beef filet steak sandwich|