A Different Sweetness, K-Desserts

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A Different Sweetness, K-Desserts

Published Date : Apr 21, 2021 / Edited Date : Jun 15, 2021

Combinations of two images side by side. Left: Two hands decorating dessert with strawberry. Strawberry dessert decoration on a plate.

A Different Sweetness, K-Desserts

색다른 달콤함, K-디저트

The "luxury of a single bite" that we always take even when we are full is a timeless nickname of dessert. As the original French word “desservir” (translated as "to clear") suggests, it originally meant food that is served after cleaning the main meal. However, a slightly different concept is being formed among the youth in Seoul. It is becoming a replacement delicacy of the main meal, and a joy of daily life, instead of mere luxury. At the center of the trend, there is the Korean dessert. While Western desserts generally tempt us with the rich, Umami flavor of animal-based fat and the sweet flavor of chocolate, Korean desserts uses seasonal ingredients at the peak of their flavors and nutritional values, and boast natural, healthy flavors of nature. In restaurants, seasonality of locally-produced, healthy ingredients is considered as a base, but the dessert industry is rather insensitive to this. However, with Korean desserts, you can taste flavors created by the chefs who are very sensitive to the season. In addition to the conventional dessert ingredients such as strawberry and mango, vegetates such as lotus root, ginger, and balloon flower root as well as the staple food rice are used as the main ingredients for dessert dishes. You can taste the healthy flavors that maximize sweetness, Umami flavor, sourness, and sometimes bitterness of seasonal ingredients, and the sweetness that is unique in Korean dessert.

"While Western desserts generally tempt us with the rich, Umami flavor of animal-based fat and the sweet flavor of chocolate, Korean desserts uses seasonal ingredients at the peak of their flavors and nutritional values, and boast natural, healthy flavors of nature.”

Painting flavors on the plates

JL DESSERT BAR

JL DESSERT BAR is a live dessert bar where the ingredients ordered by the guests are mixed in front of them. “I wanted to make the plate dessert that is served at the end of a fine dining course into an independent genre that people can enjoy at any time without having the full meal,” says the owner-chef Justin Lee. At the bar, you can catch Justin Lee engaged in casual conversations with the guests on the other side of the bar, or his completing a plate of dessert while explaining the details of the ingredients used.

Chef plating a dessert on a plate with drink on the side

He is currently leading the dessert scene in Seoul in a unique way that no one has ever done, from the dish called Tomato which refreshingly stimulates the appetite like salad or other appetizers to Course menu that is purely comprised of dessert dishes. The chef fearlessly crosses the traditional category of dessert ingredients, actively incorporating Korean local produce in his dishes such as seasonal mushroom and ginger. The strawberry delight served with seven different types of strawberry desserts on one plate including the soft and airy meringue made by freeze-drying the famously sweet Korean strawberries without using gel and egg white, and crumbles and so on is a delicacy that is only available in winter and spring, when strawberries are in season. To enjoy the bar properly, you can also get a glass of cocktail made with Korean traditional fruits such as omija cocktail or hard liquor as well as tea and coffee.

Combinations of two images side by side. Left: Dessert served on black plate. Right: Bar table with chairs and table setting

Address 38, Itaewon-ro 55ga-gil, Yongsan-gu, Seoul (2F)
Tel +82-2-543-6140
Hours Weekdays: 13:00 - 17:00, 18:00 – 22:00
Fridays and Saturdays: 13:00 – 24:00
Sundays: 13:00 – 21:00
Website www.jldessertbar.com

Traditional black table with varieties of desserts served on a table.

A table full of seasonal dessert

KIMSSIBOOIN

Korean desserts capture the season in various ways. Koreans make fluffy and airy tteok, or griddle hawjeon. Fruits such as strawberry, omija, and apple, nuts, or roots and bulb vegetables can be collected diligently when they are most ripe. Then these ingredients are sometimes boiled and dried. This process of preserving ingredients in honey is called jeonggwa. This is a way of enjoying Korea’s unique flavors created by distinct four seasons any time of the year. As well as assorted jeonggwas, KIMSSIBOOIN offers traditional Korean desserts such as juak and strawberry danja with traditional Korean tea brewed with local specialties from all over the country including yuja, jujube, ginger and tea leaves. Juak is deep-fried glutinous rice paste mixed with rice wine that is coated with grain syrup, and strawberry danja is finely-chopped dry strawberry mixed with geopipat, and then covered with glutinous rice cake. They serve the dishes on a small portable dining table, even considering the color coordination so that the guests can enjoy various aspects of the Korean dessert. This is based on the food culture in the Joseon Era where everyone had one dining table regardless of their social status. This reflects the chef's wish to serve the guests with the beauty and taste of Korea properly.

Combinations of two images side by side. Left: Variety dessert on tray. Right: Dessert set wrapped in a cloths

Address 26-6, Sapyeong-daero 26-gil, Seocho-gu, Seoul (2F)
Tel +82-2-532-5327
Hours Daily 11:30 – 19:00 (Closed on Sundays)
Website www.kimssibooin.com

Antique interior with vase on a brown cabinet and paint hang on the wall

Tags

#Seocho-gu #KIMSSIBOOIN #Dessert Bar #Korean Dessert #Dessert #Yongsan-gu #Traditional Dessert #JL Dessert Bar #Itaewon

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