Chicago Michelin One-Starπ Jeong
Over the weekend, I took my mom to Jeong, a Korean Michelin one-star restaurant in Chicago. The food is at a standard Michelin level, with flavors based on traditional Korean cuisine but with a touch of innovation. The eight-course tasting menu is perfectly portioned, and the overall experience was very comfortable. The prices are quite reasonable, making it a great spot for a regular dinner. The menu is on page 2. 1. Bugeoguk. Cod. Shimelji. Napa. Gochugaru A classic Korean cod soup with a very flavorful broth, enhanced with pickled vegetables for texture and a touch of gochugaru (red pepper powder). My mom and I both love spicy food, so this dish was right up our alley! (Pickled veggie fans will be thrilled!) ππππ 2. Salmon. Yuza. Dwenjang. Creme Fraiche. Crispy Rice Pearls Salmon tartare is a classic dish that's hard to mess up, and this one was no exception. The highlight was the crispy rice pearls and creme fraiche on top, which added a nice crunch and cut through the richness. ππππ 3. Eomuk. Squash. Rutabaga. Sunflower Seeds The third course was traditional Korean fish cake (made from fish and scallop paste, according to the manager). It was served on a bed of pumpkin puree with sunflower seeds and rutabaga to cut the richness. The fish cake was quite tasty, and the pumpkin puree and sunflower seeds were delicious. (I personally found it quite rich, but many others enjoyed it.) πππ 4. Seared Scallop. Beurre Blanc. Spinach. Trout Roe. Chives The large seared scallops were tender and fresh, served with a beurre blanc sauce, spinach rolls, trout roe, and chives. The scallops were at a standard levelβvery tender and flavorful, and the spinach rolls were quite enjoyable. πππ 5. Jimmy Red Corn Grits. Duck Confit. Gim Jianachi. Frisee. Buchu My favorite dish! At the bottom was red corn grits, topped with confit duck legs, and garnished with frisee and wild chives. It had been a while since I last enjoyed a carb-heavy dish, and the first bite of the corn grits was so comforting. The duck legs were tender and flavorful, and the Korean wild chives added a nice aroma. Paired with the recommended red wine, it was pure bliss. πππππ 6. Australian Wagyu. Carrot Veloute. Mokgeolli. Cabbage. Gamtae The Australian Wagyu beef was, as expected, delicious. It's hard to go wrong with such high-quality meat. However, I still don't know what the crispy topping was. πππ 7. Bokbunja. Huckleberry. Crema. Shortbread. Ginger A delightful dessert featuring shortbread cookies, huckleberry sorbet, and crema. I loved it! The sorbet was incredibly refreshing and cut through the richness, while the shortbread was perfectly crisp and flavorful. ππππ 8. Boricha. White Chocolate. Streusel. Sesame. Ssuk Delicious! π #Chicago #UIUC #Jeong
