Joo Ok

• Unique Farming Practice: Joo Ok grows its signature perilla and other ingredients at a house farm in Upstate New York, emphasizing local sourcing and sustainability.
• Innovative Use of Korean Mother Sauces: The restaurant crafts its Korean mother sauces (jang) in-house, focusing on fermentation to create nuanced flavors.
• Relocation and Cultural Significance: Joo Ok relocated from Seoul to New York, bringing a traditional Korean culinary experience to a new audience, reflecting the evolving American dining landscape.

• Perilla Oil: Used in dishes like the deul gi reum, which features spotted shrimp, geoduck, and quail egg, topped with Kaluga caviar and dressed in perilla oil pressed from seeds harvested locally.
• Iberian Pork: Featured in the Iberian pork jumulleok, chosen for its superior flavor and texture compared to local pork varieties.
• Gochujang: A key component in various sauces, including one made with chungyang gochujang and serrano pepper, adding a spicy kick to dishes like the langoustine.
• Locally Sourced Ingredients: Joo Ok emphasizes using 100% locally sourced ingredients from their farm in Upstate New York to craft their courses, reflecting the local terroir.

Joo Ok, New York - Current Menu Options and Prices

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Seasonal Tasting Menu (Dinner)

• Description:
  An 11-course tasting menu showcasing creative Korean fine dining with a focus on seasonal ingredients, Korean seasonings, and fermentation of ‘jang’ (Korean mother sauces). The menu highlights dishes such as the signature Perilla Seed Oil with Caviar, shrimp with local vegetables in pine nut sauce, and seafood with smoked soy sauce. The menu is crafted with ingredients sourced from local markets and the restaurant’s own farm in Upstate New York. The meal begins with a vinegar drink fermented for five months to aid digestion and appetite.
  The experience is designed to be eco-responsible and zero-waste, emphasizing root-to-stem cooking and local sourcing.

• Price: $180 per person

• Seating Times: 5:30 PM and 8:30 PM (approximate)

• Notes:

  • The menu is a fixed tasting menu; no a la carte options are mentioned.
  • Gluten, vegetarian, vegan, shellfish, and allium accommodations are available upon request.
  • Cancellation within 3 days incurs a $180 fee per guest.
  • Corkage fee: $70 per 750 ml bottle, max two bottles per reservation.

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10-Course Tasting Menu (Hanok-setting Experience)

• Description:
  A 10-course tasting menu emphasizing the seasonality and traditions of Korean cuisine, served in a Hanok-style setting. The menu focuses on the harmony of Korean staples and fresh seasonal ingredients, with an emphasis on house-made jang sauces and locally grown produce.
  This menu reflects the chef’s dedication to sustainability and fermentation techniques.

• Price: $190 per person

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Special Notes on Menu and Dining Experience

• The restaurant offers a five or seven glass pairing option to complement the tasting menu, featuring wines and Korean drinks.
• Signature drinks include cocktails like the Wooeong, which features soju infused with burdock and milk-washed.
• The opening trio of bites includes Korea’s foundational jangs: ganjang (soy sauce), gochujang, and doenjang (fermented soybean paste).
• Traditional Korean sweets and delicacies, made from scratch, are part of the tasting experience.

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A la Carte Options

• NOT_FOUND: No specific a la carte menu options or prices are available from the current sources.

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Summary Table

Menu Name	Description	Price
Seasonal 11-Course Tasting	Creative Korean fine dining with seasonal ingredients, fermentation, and local sourcing.	$180
10-Course Hanok Tasting	Traditional Korean cuisine with seasonal focus in a Hanok setting.	$190
A la Carte	NOT_FOUND	NOT_FOUND

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All prices are in USD ($). The menus are seasonal and subject to change based on ingredient availability and chef’s selection. Reservations are recommended and can be made via Resy or by contacting the restaurant directly.

Location: 22 W 32nd St. #16, New York, NY 10001
Contact: 332-733-3841

This Michelin-starred restaurant emphasizes sustainability, fermentation, and a farm-to-table approach in its menu offerings.