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: Fried Eggplant With Shrimp Mousse & Ink Sauce
The Eggplant
Ingredients:
• 2 eggplants
• Oil for deepfrying
The Shrimp Mousse
Ingredients:
• 2 cups shrimp (peeled)
• ½ cup onion, finely chopped
• 1 egg
• ¼ cup mixed herbs (sage, dill, chives)
• Salt, to taste
• Soy sauce, to taste
The Ink Sauce
Ingredients:
• 4 anchovies
• 2 garlic cloves
• 1 cup tomatoes, chopped
• 1½ cups chicken stock
• 1 tsp squid ink
• 1 tbsp soy sauce
• 1 tsp doenjang
The Apple Garnish
Ingredients:
• ½ cup apple slices
• Honey, to taste
• Lemon juice, to taste
• Caviar, to finish
Preparation: The Eggplant
Peel and portion the eggplants as desired. Deep-fry in oil at 180°C (350°F) until completely tender and lightly golden. Remove and drain thoroughly on paper towels. Place uncovered in the refrigerator and allow to dry overnight to remove excess moisture and oil, ensuring better texture for stuffing and searing. Carefully fill the centre of each fried eggplant with the shrimp mousse (see recipe below). Heat a pan with a small amount of oil and gently pan-sear the stuffed eggplants on all sides until the shrimp mousse is fully cooked, lightly golden, and firm to the touch. Remove and keep warm.
Preparation: The Shrimp Mousse
Blend the shrimp in a food processor until smooth and elastic. Transfer to a bowl and fold in the finely chopped onion, egg, mixed herbs, salt, and soy sauce. Mix gently until fully combined, forming a light, aromatic mousse with a smooth consistency.
Preparation: The Ink Sauce
In a saucepan, sauté the anchovies and garlic until fragrant. Add the chopped tomatoes and cook until softened. Pour in the chicken stock and simmer gently for 10–15 minutes. Stir in the squid ink, soy sauce, and doenjang. Blend until smooth, then strain through a fine sieve to achieve a glossy, refined sauce.
Preparation: The Apple Garnish
Toss the apple slices with a light drizzle of honey and fresh lemon juice to balance sweetness and acidity.
Plating
Spoon the ink sauce onto the plate as a base. Arrange the stuffed fried eggplant on top. Finish with the honey-lemon apple garnish and a touch of caviar for elegance and contrast.