H&S Chef Of The Month
Chef Jinbeom Jang (JB)
Nationality: South Korea
Interview With H&S Magazine
Who Is Jinbeom Jang?
Type Of Cuisine?
My culinary style is a reflection of my journey. I studied in the United States, worked in an Italian Michelin restaurant, returned to Korea to work with a chef trained in Japan, and collaborated with chefs trained in the U.S.These experiences, along with the memory of my mother’s cooking, shaped the way I cook today. As a Korean chef, there is a natural expectation to represent Korean cuisine, and I embrace that. However, my food is not traditional Korean fine dining. It is Korean in spirit, supported by Western and Japanese techniques, and expressed through my personal experiences.
What Inspired You To Become A Chef?
When I was in middle school, I worked part-time at my mother’s restaurant. I still remember the first time I saw a guest finish a dish and leave with a genuine smile — it gave me a deep sense of fulfilment.After graduating from culinary school, I worked in fine dining kitchens, constantly striving to improve. But the real reason I continue to be a chef today remains the same — the joy of seeing a guest smile.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The biggest challenge today is climate change and its impact on ingredients.Seasonality is shifting, product quality is becoming unpredictable, and sourcing ingredients requires greater responsibility. As chefs, we must continuously adapt while maintaining consistency and quality.
What’s Your Biggest Achievement In The Culinary Industry?
One of my greatest achievements has been opening and operating a restaurant in another country as a foreigner.Building trust with local teams, suppliers, and guests in a completely different cultural environment is something I value deeply.
When It Comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Ingredients are the most important.Technique can be learned, and creativity can be developed. But truly understanding ingredients takes time, humility, and experience. When you deeply understand an ingredient, creativity becomes natural and honest.
For me, cooking begins with listening to the ingredient. Everything else follows.
Recipe Of The Week: Acorn Roll With Galbi & Burdock Purée
The Acorn Pancake
Ingredients:
• 1 egg
• ½ cup milk
• 2 tbsp acorn powder
• 2 tbsp pancake mix
• pinch of salt
• 3 tbsp butter (melted)
The Galbi Marinade
Ingredients:
• 5 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp mirin
• 1 tbsp sesame seeds
• 1½ tbsp corn syrup
• ½ medium onion
• 1 tsp ginger (fresh)
• 1 garlic clove
• ½ tsp black pepper
The Shiitake Mushrooms
Ingredients:
• 1½ cups dried shiitake mushrooms (soaked & sliced)
• 2 tbsp soy sauce
• 2 tbsp sugar
• 2 tsp grapeseed oil
• 1½ tbsp brown rice vinegar
• 1 tsp sesame oil
• 2 tsp corn syrup
The Acorn Roll Components
Ingredients:
• 1 acorn pancake
• 1 egg jidan (thin egg sheet)
• ½ cup grilled minari (Korean watercress)
• ½ cup shiitake mushrooms (prepared)
• 1 cup galbi (marinated beef)
• ½ cup grilled kimchi
The Burdock Purée
Ingredients:
• 1 cup burdock root (peeled & sliced)
• 2 cups kombu stock
• ½ cup caramelised onion
• 2–3 tbsp cream
Preparation: The Acorn Pancake
Mix egg, milk, acorn powder, pancake mix, salt, and melted butter until smooth. Cook over medium heat until lightly golden on both sides to form a thin pancake.
Preparation: The Galbi
Blend all marinade ingredients until smooth. Marinate the beef thoroughly, then grill until cooked and slightly caramelised.
Preparation: The Shiitake Mushrooms
Soak dried shiitake mushrooms in warm water until softened, then slice. Cook with soy sauce, sugar, grapeseed oil, vinegar, sesame oil, and corn syrup until tender and flavourful.
Preparation: The Burdock Purée
Wash and cook the burdock root in kombu stock until soft. Blend with caramelised onion, adding cream gradually to achieve a smooth, velvety consistency.
Preparation: The Acorn Roll
Lay the acorn pancake flat and layer with egg jidan, galbi, shiitake mushrooms, grilled minari, and kimchi. Carefully roll into a tight cylinder.