Not Your Grandfather’s Korean Cuisine: Korean-French Fusion Restaurant Opens in Brooklyn

Image: Brasserie Seoul

When you think of Korean food, you think of bulgogi and bibimbap, not beef bourguignon and bouillabaisse. Sure, the beef is stewed along with Korean dates, shiitake mushrooms, fresh horseradish, and baby turnips, and the bouillabaisse includes kimchi. But in a Korean restaurant?

Yes, if the restaurant is Brasserie Seoul, which opens for business tonight in Boerum Hill, Brooklyn. The fusion menu reflects the physical and spiritual journeys of Executive Chef Sung Park, who was born and raised in Korea, then traveled to Marseille, where he fell under the spell of classic French technique.

Executive Chef Sung Park (Image: Brasserie Seoul)
The marriage of East and West is evident in such creations as Park’s fricassée de champignons — seasonal market Korean mushrooms tinctured with white truffle oil — and oyster and pork belly: half a dozen local crustaceans crowned with five spice pork belly confit, chopped kimchi, and perilla leaves.

Kimchi and pork belly confit turn up agsin in Park’s cassoulet, this time in the company Long Island duck leg, kielbasa, cannellini bean, and smoked ham hock.

Brasserie Seoul is open for brunch as well as dinner.

Brasserie Seoul, 300 Schermerhorn Street, Brooklyn, 718-330-1099.

 

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