New York Joo Ok

Pheasant Mandu | Wild Chicken Dumplings Koreans have a certain pride in their mandu, and I remember Jungsik also had a wagyu beef dumpling. This one adds foie gras to the filling for extra richness, with colorful vegetable dumpling skins. The confusing part is that the filling is covered by the dumpling skin, making it an open-faced dumpling that feels a bit forced. 🥟 🌿🌟 Deul Gi Reum | Rich Seafood Dish This is a very rich dish with caviar, quail eggs, and sweet shrimp. However, the perilla oil is a bit overwhelming. 🦐 🌿🌟 Ban Gun Jo | Striped Bass At this price, I’m not expecting the best fish. The seasoning has a bit of a Lao Gan Ma (spicy bean paste) vibe. The fish is said to be aged, but it’s a bit overcooked, making it hard to taste the aging process. 🐟 Gui | Wagyu Beef 🌿🌟 The wagyu beef is standard, but the burdock pickles served with rice are delicious. They even give you a dish of kimchi juice to cleanse your palate, once again showing Koreans’ cultural confidence in kimchi. 🍖 #NewYork #NYCFood #NYCLife #NewYorkMichelin 🌇🌟