H&S Chef Of The Month
Chef Sungbin Jeon
Nationality: South Korea
Interview With H&S Magazine
Who Is Sungbin Jeon?
Owner-chef of the one-Michelin-starred Restaurant Vinho in Seoul, South Korea, Sungbin Jeon leads a contemporary cuisine that blends Korean tradition with global influences. Vinho’s recognition highlights Chef Jeon’s dedication to excellence and creative culinary expression.
Type Of Cuisine?
My cuisine is contemporary, inspired by Korean culture and influenced by the wider world. I enjoy blending tradition with modern techniques while allowing global perspectives to naturally shape each dish.
What Inspired You To Become A Chef?
It came about very naturally. I have always loved food and enjoyed eating, and while searching for a profession that could take me around the world, I found myself drawn to the life of a chef.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The biggest challenge was opening my own restaurant. As chefs, we often cook someone else’s food rather than our own, so stepping into the process of creating and presenting my own cuisine was both daunting and transformative.
What’s Your Biggest Achievement In The Culinary Industry?
Receiving one Michelin star from the Michelin Guide was a defining moment. It gave me the confidence and reassurance that I was truly moving in the right direction.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
I don’t believe these elements can be separated. However, what matters most to me is my own creativity and identity. I strive to create dishes that clearly express who I am as a chef.
Recipe Of The Week: Yellowtail Tartare With Anchovy Cream, Perilla Oil & Parsley Oil
The Anchovy Tofu Cream
Ingredients:
• 2 cups heavy cream
• 6 Dried anchovies
• 1 small piece Kombu
• ½ cup silken tofu
The Perilla & Parsley Oils
Ingredients:
• 1 cup perilla leaves
• 1 cup parsley
• 1 cup (divided) canola oil
The Shallot Vinaigrette
Ingredients:
• 2 tbsp shallot, finely chopped
• 1 tbsp apple cider vinegar
• Canola Oil
• Salt to taste
The Yellow Tail Tartare
Ingredients:
• About 3½ cups diced aged yellowtail
• 1 cup sourdough bread, toasted & crumbled
• 1 poached egg
• 8–10 mini romaine leaves
• 1 tsp soy sauce
• 1 tsp lemon juice
• ½ tsp honey
• Salt & white pepper to taste
• Shallot vinaigrette
Preparation: The Anchovy Tofu Cream
Toast the anchovies lightly to remove any fishy aroma. Combine with water and kombu, then simmer gently to create a clear anchovy stock and strain. Heat the cream with a portion of the anchovy stock, kombu, and toasted anchovies to 80°C. Remove from heat and allow to infuse for 1 hour, then strain. Press the silken tofu to remove excess moisture and blend with the infused cream until completely smooth. Adjust seasoning with salt and a touch of lemon juice.
Preparation: The Perilla & Parsley Oils
Blend perilla leaves with canola oil (1:2) until smooth. Warm gently to 70°C and allow to infuse overnight, then strain through a fine sieve. Repeat the same process with parsley and the remaining canola oil to produce a vibrant, aromatic herb oil.
Preparation: The Shallot Vinaigrette
Combine the finely chopped shallots, salt, and apple cider vinegar, stirring until the salt dissolves. Gradually whisk in canola oil at a 1:3 ratio to create a smooth, emulsified vinaigrette. Adjust seasoning to taste.
Preparation: The Yellowtail Tartare
In a bowl, gently mix the diced yellowtail with the sourdough crumble and the mashed poached egg. Season with shallot vinaigrette, soy sauce, lemon juice, honey, salt, and white pepper. Wrap portions of the tartare with chilled mini romaine leaves for serving.
Plating
Arrange the wrapped yellowtail tartare on the plate. Add quenelles or dollops of the anchovy tofu cream and finish by drizzling the parsley oil and perilla oil around for colour and aroma.