Michelin’s Korean restaurant Okdongsik opens

Pickle. Bibimbap. Painful spicy ramyun. When most people think of Korean food, some of these items come to mind. Although global awareness of Korean cuisine has risen sharply over the past decade as part of the “K-Wave” phenomenon, a large number of flavors and recipes are still there outside mainstream recognition. Gomtangusually a hearty broth made with slow beef parts, is a classic classic.

Fortunately for us, the world-renowned professional Gomtang restaurant opened in Tokyo. Okdongsik was founded in Seoul in 2017 with only 10 seats and was awarded Michelin Bib Gourmand for 8 consecutive years, with its signature Dweji Gomtang (pork gomtang). Unlike the typical beef Gomtang, the version of Founder Chef OK Dongsik has a clear soup made of light pork shoulders and aromatic vegetables.

Located near Koreatown Shin-Okubo in Tokyo, this store is the fifth permanent Okdongsik location in the world, following two very successful New York branches and a Hawaiian branch. The restaurant is scheduled to open another branch in Paris in September this year.

“Perhaps because of the geographical distance and cultural similarity between South Korea and Japan, many Japanese customers dine at our Seoul and New York branches,” Chef OK said in a press statement. “While there are many Korean restaurants in Japan, I’m keen to share traditional and authentic dishes that I’ve been perfecting for the past 20 years.”

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Simple nature

Unlike most Korean restaurants in Japan, Japan offers a wide variety of stews, stir-fry and shared plates, Okdongsik (the appropriate slogan “Simple Essence”) centers on a bowl of complete Gomtang. As mentioned earlier, Gomtang is a Korean staple soul food, a milky, cloudy soup that is usually slow-cooked with meat, bones and internal organs and eaten with steamed rice kkkkkoko (Cut diced carrots).

Okdongsik’s Dweji Gomtang features its unique transparent broth, which is achieved through slow pork shoulders, green onions, radish, onions, garlic, ginger and chili. The pork shoulder was chosen because its ideal balance is lean muscle and fat, thus providing a strong and deep flavor. The soup is seasoned with salt only to highlight this delicate flavor.

Rice components are prepared in traditional Korean Toryeom Method: Pour the broth over the cooked rice multiple times and pour the broth over the cooked rice so that the grains once mixed together to absorb the gomtang broth. This technology leads to Gubupu– Like dishes, a humble and warm “Tommy” category with umami flavor and texture. Those who like spices can add gochujiKorean fermented chili sauce, meat when eaten.

The Tokyo location will also offer some exclusive Japanese dishes including Dweji Deopbap (fried pork with rice), shrimp Donggeurangttaeng (fried shrimp pancakes) and cold jeyuk (fried pork with cold). Diners can also enjoy exclusive Japanese glittering alcoholic beverages from Korean brand Nerd Brewery.

About the chef

After completing a comprehensive four-year culinary arts program at Kyung Hee University, chef OK Dongsik developed his cooking skills through various experiences, including working in the in-flight catering service department of the Korean Embassy in Côte d’Ivoire and serving as a chef at a South Korean chef in Cote d’Art. Chef Ok Dongsik’s culinary philosophy revolves around emitting the best ingredient flavors, and he emphasizes the importance of ingredients freshness rather than price.

For more information, check out @okdongsik and @oksongsik.jp on Instagram.

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