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: Foie With Apple Chutney & Acorn Crackers
The Foie
Ingredients:
• 1 cup foie gras
• 2–3 tbsp halal miso
• ½ cup butter
The Apple Chutney
Ingredients:
• 1 cup diced apple
• 3 tbsp apple syrup (chung)
• 2 tsp sugar
• 1 tbsp lemon juice
The Red Jelly
Ingredients:
• 1 cup beetroot juice
• 4 tbsp balsamic vinegar
• 2 tbsp sugar
• 1½ tbsp halal gelatin
The Acorn Crackers
Ingredients:
• 4 tbsp butter
• 3 tbsp sugar
• ¼ tsp salt
• 2 tbsp beaten egg
• ¾ cup all-purpose flour
• 3 tbsp acorn powder
• 2 tbsp grated Comté cheese
• ½ tsp baking powder
The Herb Garnish
Ingredients:
• 1 tbsp alyssum
• 1 tbsp red oxalis
• 1 tbsp marigold leaves
• 1 tbsp chervil
• 1 tbsp borage
• 2–3 nasturtium flowers
• 2–3 daisy flowers
• 1 tbsp bronze fennel
Preparation: The Foie
Remove all blood from the foie gras and marinate with miso for 5 days. Cook sous vide at 57°C for 1 hour. Once cooked, blend with butter until smooth and well combined.
Preparation: The Apple Chutney
Dice the apple and cook together with the apple syrup, sugar, and lemon juice until soft and slightly caramelised.
Preparation: The Red Jelly
Combine beetroot juice, balsamic vinegar, sugar, and gelatin. Heat gently until dissolved, then pour into a mould and allow to set into a firm jelly.
Preparation: The Acorn Crackers
Mix all ingredients into a smooth dough. Spread evenly to a medium thickness and bake at 180°C for 15 minutes until crisp and golden.
Preparation: The Herb Garnish
Prepare and select fresh herbs and edible flowers, keeping them fresh until plating.