Your Taste

Seopsanjeok from Jungjae in Jeonju

~ Beef rump

From a cow raised by Jeong Seong-cheol at Mawon Farm.The meat is minced and kneaded into a patty and grilled.

~ Pine mushrooms

Oven roasted.

Truffle Neobiani

The meat is thinly sliced, then scored, marinated and grilled.

(S1:E1)

Menu at Jungjae

Amuse bouche: bugak.

Naengchae: salad.

Steamed egg instead of soup.

Main dish: seopsanjeok.

Dessert: dried persimmons.

(S1:E2)

Truffle Neobiani developed by Chef Jang for La Lecel

Grilled Neobiani served with truffle paste and with osmanthus tea-based jelly made with lemon juice and flowers.

Jeonju-style Jjajang

(S1:E3)

Ongeoul Youth Food Festa Contest 

100 sheets of Neopdo Island laver 

Gamtae from Taean

Ham from Mount Jiri

Beef from Mawon Farm

Jungjae Set:

OG Carrot Gimbap with Sweet Moju

(S1:E4)

Le Murir Sapparo inflight meal collaboration with Han Air

Japanese Bento Box

Western Frenched Rack

Special guests (French and Korean fusion marriage)

Amuse bouche of Korean yukhoe (beef tartare) served on gamtae chips.

Square shaped dumplings (pyeonsu) filled with tofu and oysters served with beef brisket broth.

Shin Choon-seung's Special Makgeolli.

Samgyetang (ginseng chicken soup) combined with a French style seafood soup.

(S1:E5)

Jungjae Manual

1) Jungjae is a restaurant that changes with the season. The menus shift to incorporate seasonal produce. But we welcome customers with an unchanging heart.

2) The seasonal vegetables growing in the garden may not always be pretty. It's because we don't use chemical fertilisers or pesticides. They're organic.

3) Buy all the other ingredients at Nambu Market where it is guaranteed to be fresh.

I'm leaving you with all the recipes that contain all of Jungjae's past.

Jungjae's Meal of the Day

~ Autumn Veggie Bugak

~ Short Necked Clam Soup

~ Mushroom Seopsamjeok

~ Steamed Egg, Cabbage Kimchi and Wolgwachae

Deep fried butterbur shoots

Kitano Gurume

Hanasaki gani/hanasaki crab

Kegani (horsehair crab)

Crab miso soup

Uni (sea urchin)

(S1:E6)

Something Chef Tatsuo wants to eat

Uni Ramen: Made with the original Japanese miso ramen recipe mixed with Korean doenjang to get rid of the strong smell of uni.

Kongnamal gukbap

Best cure for hangovers according to Shin Choon-seung.

(S1:E7)

Dishes Motto serves to Diamante inspectors

Grilled red tilefish with scales served on top of a soy sauce scaly hedgehog mushroom puree with Korean mint and spinach oil.

Seopsanjeok/grilled beef dish infused with wild pine mushroom aroma.

What Yeon-joo made for Beom-woo when he said he was unwell

Mung bean porridge.

Product placement

Chilsung Cider: the fizz has a kick.

(S1:E8)

Temple Food

Young Monks Pizza Part: made with potato jeon and covered with tomato sauce.

Cake made out of soybean milk, walnut oil, beets, and strawberry preserve.

Finding the taste of awakening and healing.

(S1:E9)

Motto vs Jungjae cook off

~ First theme: chicken

Jungjae cooks Coq au Vin / jjimdak made with Korean native chicken or Silkies.

Served with Choon-seung's Sweet Potato Makgeolli.

Motto serves Gwangyang-style Cheongri native chicken grilled over charcoal made from wood from Baegunsan Mountain. A local dish that's crispy on the outside and moist on the inside.

Served with Chateau de Montepice wine.

~ Rematch: 

Jungjae's main set meal today: home cooked spread such as shrimp rice jeon served with cabbage kimchi.

(S1:E10)

Serving good food cooked with care and sincerity.

 

* Food/drink mentioned in the South Korean TV series 'Tastefully Yours' *