At Junghyun Park’s Bib Gourmand-designated Atoboy in New York City, traditional Korean fare gets upgraded to new heights.
“I dream about the place that I’m serving the food and then dream about the people coming here and enjoying the dining experience,” he says.
The menu at Atoboy is a collection of carefully-crafted small plates, like lotus root with dubu, seaweed and chile oil; yellowtail with yuza, mustard and tuna powder; and broccoli rabe with bagna cauda, dubu skin and shallots.
For his sunchoke dish, Park—aka, JP—transforms them by boiling them in a dashi broth before grilling them over charcoal and serving them up with mushrooms, orange segments, truffle mayonnaise and horseradish oil.
Here’s how to make it at home.
Sunchoke, Oyster Mushroom, Orange, TruffleCourtesy of Chef/Co-Owner Junghyun “JP” Park, Atoboy, New York City
Yield: 4 servings
For the Horseradish Oil:
8 grams horseradish root, peeled and cut into pieces
20 grams canola oil
For the Soy Sauce Dashi:
13.5 ounces water
1/4 piece of a sheet of dashima (kelp)
10 grams Napa cabbage
15 grams moo radish
4 grams garlic, minced
1 gram ginger, minced
8 grams scallions
120 grams soy sauce
60 grams sugar
For the Truffle Mayonnaise:
2 egg yolks
10 grams lemon juice
15 grams Chardonnay vinegar
250 grams canola oil
60 grams black truffle pâte
3 grams salt
sugar, as needed
For the Sunchokes:
13.5 ounces soy sauce dashi
320 grams oyster mushrooms
kosher salt, as needed
1 orange, peeled and cut into chunks
76 grams reserved truffle mayonnaise
2 sunchokes, peeled, thinly sliced and fried
20 grams reserved horseradish oil
1. For the horseradish oil: Place the horseradish and canola oil in a food processor; blend until evenly ground. Pour the horseradish oil into a container and microwave for 30 seconds. Cover and refrigerate overnight. The following day, microwave the oil for another 30 seconds. Place a strainer over a bowl and line with cheesecloth; pour oil into strainer and strain for about an hour. Reserve the strained oil.
2. For the soy sauce dashi: combine the water and kelp in a pot set over medium heat. When water comes to a boil, remove the kelp; add the remaining ingredients and simmer for 30 minutes. Strain and reserve the liquid.
3. For the truffle mayonnaise: Combine the egg yolks, lemon juice and vinegar in a medium bowl and begin whisking briskly. While whisking, add a few drops of oil at a time until emulsified. Add the pâté and season with salt and sugar.
4. For the sunchokes: Put the sunchokes in a large pot, add the soy sauce dashi and bring to a boil. Reduce heat and simmer until sunchokes are tender, 10 to 20 minutes. Cool the dashi and sunchokes in the refrigerator.
5. For assembly: Place the mushrooms in a large saucepan set over medium-high heat; season with salt and sauté until golden brown. Reserve. Heat a charcoal grill or grill pan to high heat; remove the sunchokes from the dashi and grill until golden in color. To serve, plate mushrooms in a ring and spoon some dashi over them. Top with the grilled sunchokes, orange segments, dollops of mayonnaise, fried sunchokes and horseradish oil.
Photo courtesy of Diane Kang.
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