Korean Food
What is Kimchi?
What is Korean fermented cabbage/vegetables?
What year did Jungsik Open?
What is 2011?
If a guest does not order an apertif, which wine do we serve with Banchan?
What is the 2014 Shramsberg Blanc de Noirs from North Coast, California?
A guest is allergic to all shellfish, which main ingredient in our restaurant could they also be allergic to?
What is Kimchi?
What is "Sujeongwa," and where do you find it in our desserts?
What is a Korean cinnamon & ginger punch, and in the Pear Predessert?
What is Kimbap, and where would you normally encounter this type of Korean food?
What is a korean handroll and typically eaten at picnics?
Name our Chef/Proprietor, Executive Chef, and our Executive Pastry Chef.
Who are Chef Jungsik Yim, Chef Hoyoung Kim, and Chef Eunji Lee?
What is the pairing for the Foie Gras Mandoo dish, and name the varietals of the wine?
What is the 2017 Mas de Daumas Gassac Blanc, from Languedoc, France? What are Petit Manseng, Viognier, Chardonnay, and Chenin Blanc?
A guest is Gluten Free, what allergen should we ensure they can or cannot have? Name products we use with this ingredient.
What is Soy Sauce and soy products? What are Dwaengjang, Gochujang, Soy Sauce, and Yundoo?
What classic dessert is the "NY-Seoul" based off of? Why is it called this?
What is the "Paris-Brest?" What is Chef's Eunji's journey from Seoul to New York City?
What dish is our Signature Octopus dish based off of?
What is Nakji-Bokkeum, spicy stir-fried octopus, a typical Korean streetfood?
What year did Jungsik receive it's 2-Michelin Stars?
When is 2013?
What is the pairing for the Black Cod? Why does it pair with this dish?
What is the 2015 Florent Garaudet Monthelie Pinot Noir from Burgundy, France? Why, because Pinot Noir has less tannins and light enough to work with the meatiness of the Black Cod. It also balances the slightly spicy flavor of the Jorim Sauce.
*Daily Double*
Is Octopus a shellfish? If so, which classification is it?
What is cephalopods, a type of mollusc in the shellfish family, with many arms and tentacles?
What is Dulcey? Where is it found in our desserts?
What is a type of caramelized white chocolate from Valrhona? Where is inside the Banana and Chocopie?
What is in our Miyeok dish? Why and when do we serve it to guests?
What is a seaweed and wagyu beef risotto, topped with kimchi and chive? Why, because it is typically a soup that one eats on their birthday in Korea? When a guest celebrates their birthday?
What other restaurant project is Chef Jungsik Yim working on? Why is this important to current events?
What is Pyunghwaok, a North Korean ("Pyeonyang") style cold noodle restaurant? Why, because North and South Korea recently had a summit working on uniting the two countries together. Kim Jong Un gifted President Moon with Pyeongyang nangmyun noodles at their peace summit.
What is our current wine pairing for the Octopus?
What is the 2017 Mylan Wines "Moody Vineyard" Viognier, from Columbia Valley, OR?
A guest is allergic to all nuts, what are all the items that they must stay away from on our menu?
What is the candied pecan on the watermelon banchan, the sujeongwa (chestnut honey) in the pear dessert, pecan praline and gavotte in the NY-Seoul, Vanilla Cake in the Bread & Butter, Chocolate-Hazelnut Crumble in the Banana, tart shell in the Fig Tart, and Balhyo Macaron in the petit fours?
What kind of soy sauce do we use for the Soy-Sesame and where is it from?
What is organic 16-month fermented soy sauce from New Jersey?
What does "Gu Jeol Pan" mean? What is the history of this dish in Korean culture? Why is ours different and special?
What is "Gu"- Nine, "Jeol"- Section, "Pan"- Plate? What is Korean Royal Court food, that is very finely sliced for presentation and ease of consumption. What is the traditional usually served with handmade crepes, and our is served with "bugak" and features more premium seafood ingredients?
*Daily Double*
What does "Jung Sik Dang" mean? Why is this significant?
What is "Formal Dining Restaurant?" What is also the name of our chef, Jungsik Yim. The story goes that his parents consulted the monks before his birth and were told to name their child, "Jungsik." Chef Yim is only fulfilling his destiny.
Name all the wines we serve for the Premium Pairing:
What is MV Krug, 2016 Domaine Leflaive Puligny-Montrachet 1er Cru Clavoillon, 2001 Nicolas Joly Coulée de Serrant, 2012 Marcassin "Marcassin Vineyard" Pinot Noir, 2004 Casa E. di Mirafiore Barolo Riserva, 2014 Opus One Bordeaux Blend, 2004 Château d'Yquem Sauternes?
A Celiac guest is having the Signature Tasting Menu at our Restaurant, what dishes do we need to modify?
What are:
Banchan- No Oyster, Jjin Bang, Tuna Tartare, or Brioche on Foie Gras Mousse.
Caviar- No Soy Sauce in Tuna Marinade
No Foie Gras Mandoo (wrap & broth)
Octopus- Different sauce (no gochujang)
No Black Cod- Jorim Sauce
Kimbap- gluten free soy in rice, no radish, no marinade in Tuna.
Galbi- gluten free soy sauce
No Banana- Banana Cake
No Soy-Sesame- Soy-Sauce caramel Ice Cream
Petit Fours-No Yakgwa
The price of the Dessert Tasting Menu and the Dessert wine pairing are how much, respectively? What are the wines that we serve?
What is $65, what is $40? What are the Elio Perrone Brachetto di Acqui, 2013 Royal Tokaji Puttonyos 5, and 2011 Domaine Patrick Baudoin Quarts de Chaumes?