Taste the Unexpected: Dive into Seoul’s Fusion Cuisine at Junghee!

Ask foodies about the origin of fusion cuisine, and they’ll tell you that chef and US culinary legend Norman Van Aken introduced fusion into the lexicon of global cookery when he began serving Caribbean, Latin American and European food at his Florida restaurant Norman’s.

Fusion food is where tradition gets a little glow-up and classic flavors get a bold twist. It’s a boundary-breaking culinary adventure that blends different flavors and ingredients to serve up dishes that are anything but ordinary. That’s why fusion has become a leading trend in modern gastronomy, giving chefs and restaurants endless room for creativity and innovation.

Imagine a dish where delicate slices of raw fish are wrapped in tangy, aged kimchi – a bold flavor pairing that’s unexpectedly delicious.

If you’re looking for flavors that defy cultural expectations, head over to fusion hansik restaurant Junghee on Seosulla-gil in Jongno, central Seoul. This serene stone-walled path in the heart of Seoul offers a picturesque setting for your culinary adventure.

As you wander along the stone-walled path amid lush greenery lining Jongmyo – a special shrine for the kings and queens of the Joseon era – you’ll come across a modern restaurant with a warm wooden interior, nestled among Western-style eateries and pubs.
One of the restaurant’s signature dishes is beef rice on a griddle, a rich and savory creation featuring spicy stir-fried radish kimchi rice topped with cow-shaped yukhoe (Korean-style beef tartare) and green onion. It’s also served with a raw egg yolk. Pour that yolk over the top before eating and the heat from the pot gently cooks it, transforming it into a rich, creamy sauce that adds depth and enhances the overall texture and flavor of the dish.

Don’t forget to enjoy the scorched rice at the bottom of the pot, known as nurungji. This thin, crispy layer of browned rice forms when the rice is cooked over direct heat, adding a delightful crunch and a toasty, nutty flavor to finish off the meal.

Priced at 13,900 KRW ($10), the dish isn’t too spicy, making it enjoyable for those who prefer milder flavors.
Junghee’s samhap, a traditional trio of fermented skate, boiled pork and aged kimchi, offers a bold and complex flavor experience. The fermented skate brings a pungent, slightly tangy funkiness that’s both intense and unique. The boiled pork is tender and mild, providing a rich, savory contrast that balances the stronger flavors. The aged kimchi adds a deep, spicy, tangy kick with a satisfying crunch.

Paired with seasoned cockles, which have a briny, slightly sweet seafood taste, and cham-namul (Korean wild herbs) offering fresh notes, the dish creates a harmonious blend of textures and flavors: spicy, savory, tangy, fresh and umami-rich. It’s a deliciously layered taste that’s deeply rooted in Korean tradition, perfect for adventurous eaters looking to experience authentic and vibrant flavors. Kimchi and seasoned cockles are available for refill. The dish is priced at 19,900 KRW.

The restaurant’s twist on sujebi, a comforting Korean soup made with hand-torn wheat dough simmered in a flavorful broth, is also worth trying. It has a creamy base and features tenderly boiled bracken, truffle oil that adds an earthy aroma and gourmet touch, perilla seeds that enhance the depth of the flavor and gamtae, a type of edible seaweed that adds a subtle marine taste.

Combining distinct culinary elements, the dish offers a fresh yet innovative take on traditional flavors. It’s priced at 13,900 KRW.

Junghee is open every day from 11 a.m. to 9 p.m. The last order is taken at 8:30 p.m.