Best Korean food experience in Indonesia
One of the finest Korean meals I’ve had in my whole life was at JinJoo in Jakarta. The restaurant serves modern, seasonal Korean cuisine.
From the moment we stepped into the open kitchen, we were hypnotized by a theatrical performance that showcased precision, efficiency, and creativity. At the helm of the culinary showcase was chef Jang Jin-beom (JB).
Chef JB’s culinary journey began in his mother’s restaurant kitchen, where he spent his summers. The day he saw a customer finish a meal he helped prepare and walk out with a smile was the moment JB knew he wanted to cook.
JB pursued his education with a goal to reach the pinnacle of the culinary world. After completing his cookery courses in Korea and the United States, he settled in San Francisco.
He gained his first professional experience at SPQR, a one-star Michelin restaurant that highlights California-style Italian cuisine. JB was thrilled to be trained by a chef who was once a sous chef for Thomas Keller.
Piqued by fermentation
He returned to Korea and worked for one of Asia’s Best Restaurants, where he trained under a chef whose specialty was Japanese cuisine. Japanese techniques and the art of fermentation piqued his interest.
During his free time, JB experimented on makgeolli, kombucha, kimchi, jang, and the like. Fermentation, he shared, taught him patience, consistency, and how to nurture something over a period of time. For JB, it unmasked a whole new layer of flavor, and a renewed love for cooking.
The best restaurant in Korea was JB’s next workplace. At Mosu, he had the opportunity to work at the highest level. “I learned more than techniques, I learned a mindset—how a chef thinks, how a kitchen breathes, and how excellence is pursued, every single day.”
His talent did not go unnoticed. Investors presented themselves, paving the way for chef JB to open his own fine dining restaurant. Located in a subway station, the place was not grand, but it was where he poured his heart, soul, and all that he knew.
JinJoo beginnings
Jakarta-based Korean chef Narae Hahn discovered JB’s restaurant during a trip to Seoul. She was so impressed by his cuisine that she brought investors from Indonesia to Korea to have a taste of his creations.
JB is currently living his dream as the chef of JinJoo, Indonesia’s best fine dining Korean restaurant. He is also in charge of Woobo, a Korean steakhouse nestled below JinJoo.
In Korean, jinjoo or jinju means pearl. The chef believes that the restaurant’s name is a fitting tribute to Jakarta’s maritime heritage. JinJoo also reflects JB’s wish—that those who dine at the restaurant feel that they’ve uncovered a hidden gem. Oh, the chef’s wife, is named Jin-joo, too!
On the evening the chef cooked for us, the 12 dishes from the tasting menu were perfect. Satisfying, luxurious, and indulgent, from start to finish.
JB’s food is a reflection of who he is—a man proud to be Korean who cooks to celebrate his roots, his mentors, and the cuisines that helped shape the culinary master that he is today.
My favorites
Here’s a diary of my personal favorites at JinJoo.
The Beef Tartare seasoned with nuruk salt, paired with tofu cooked in crab soy sauce wrapped in perilla leaf, was bursting with umami. The perilla cut through the richness of the beef. The complex flavors made the tartare a symphony in a bite.
The Galbi Roll was a tasty mouthful of sous vide galbi with egg, shiitake mushroom, and fermented vegetables wrapped in an acorn pancake. On top were generous shavings of black truffle from Serbia that added earthiness, depth, and aroma to the galbi.
The chef’s makgeolli creations served between starters were unforgettable, especially the one made with pineapple.
Steamed egg, mushrooms, Alaskan king crab, and mushroom foam—distinct flavors that blended harmoniously.
A gentle chew on the exterior, and a center soft as clouds, JB’s rendition of the donut was a dream. It was seasoned with spices, garnished with crème fraîche and Oscietra caviar. The best part about the donut is that you can ask for more!
I enjoyed the nori noodles tossed in a sauce made from abalone liver from Wando Island and uni from Lombok. It was an explosion of vibrant flavors from the sea. My fondness for this stems from the texture of the noodles and the perfectly cooked cuttlefish.
The Heifer Hanwoo striploin is a steak lover’s dream. The burdock sauce, grilled bok choy, the herbs, and nasturtium flowers complemented the juicy, flavorful, and ultra-tender beef.
Heifers are young female cows, 24 months of age, that have not given birth. This beef is a notch above the traditional Hanwoo.
For dessert was the Pearl, or JinJoo, a white chocolate pearl filled with raspberries with a rose and lychee espuma.
The meal ended with fig ice cream, sweet bites, lasting memories. and the desire to return to JinJoo soon.
Visit @jinjoojakarta on Instagram.
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