Danji's Hooni Kim on Fusing French and Korean Culinary Traditions and Foraging in Central Park

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Photo courtesy Hooni Kim
Where does the chef feast? Central Park, of course!

David Chang might be the best-known chef in New York City with Korean blood, but Hooni Kim is hoping that'll soon change. He's just opened Danji, a tiny restaurant serving a menu of traditional and modern small plates (think fried rock shrimp tempura, japchae, barbecue pork belly sliders). We called up this Masa and Daniel alum to learn more about the state of Korean food in New York.

You promote the cuisine at Danji as Korean flavors with French technique. Do you think a French formation is still important for chefs today?

Yeah, I think most of the great chefs are classically French-trained. The only cuisine where that doesn't apply is with Asian food, where they have their own techniques but not scientific recipes. Information is passed down from within the restaurant and from one generation to the next. With Korean food, you'll have dishes that everyone is familiar with, but in every restaurant, they taste different. Coq au vin in France might differ here and there, but generally it's the same. With Asian food, it's not about technique; it's how Grandma or Mom did it. I didn't have experience cooking Korean food and there weren't recipes. So that's how I went about creating these recipes.

You worked at Masa, which is very intimate, and Danji is also small, with only 36 seats. As a chef, what's the biggest difference between working in a large kitchen versus a small one?

For my first restaurant I couldn't do anything over 45 seats. I'm definitely in control of the back of the house but also in front and can go and see what's going on. I can see how the servers interact with customers, and I can taste the cocktails for consistency. With a restaurant that's more than 50 people, I couldn't do that. For my first restaurant, I wanted to feel comfortable in the kitchen cooking.

As a chef is it easier in the kitchen to do a series of small plates as opposed to appetizers and entrées?

Actually, it's a lot more difficult. The average courses for a two-top [a table of two] is five to six, not including dessert. In a normal restaurant, it's four dishes at most. Sometimes I'll have two people eating 11 dishes. It's more difficult because plating takes time. But for me, this is the way I like to eat. I'd rather taste seven to eight items than two or three. A portion size [at Danji] is eight bites with four bites per person. I think it was Thomas Keller who said after the fourth bite, palate fatigue takes over. After four, it's not as good. Temperature is also important and the bigger the portion, the longer it sits and gets colder.


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