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For those who caught Netflix’s Culinary Class Wars in Oct 2024, I’m sure you remember that never-ending epic tofu battle. I was rooting for Chef Yoon Nam-No, also known as “Cooking Maniac”. Well, guess what? The fourth-place finalist has just collaborated with SEORAE JIB, the Korean BBQ specialist, to release 4 one-of-a-kind dishes.
These new creations will be launched on 28 Mar 2025 across all SEORAE JIB outlets in Singapore. Chef Yoon is currently the Head Chef of Deepin, a restaurant in Seoul where Western dishes are reconstructed with a Korean flair.
For his first international collaboration, the main reason he decided to work with SEORAE JIB is that they utilise onggi pots for smoking meats with oak wood and hay. This traditional earthenware is also used for ageing sauces and the all-time favourite, kimchi.
This led him to experiment with the art of fermentation, which produces unique flavour profiles, utilising aged ingredients like nuruk (Korean makkoli ageing starter) and miso.
Seeing him live in person outside of the TV screen was surreal. He sported the same signature blonde hair and intense gaze that would scare the living daylights out of you. But, in reality, he’s actually very soft-spoken and shy.
The best way to experience Chef Yoon’s specialities is to order the Pork Set (S$98), Beef Set (S$128), and Pork & Beef Set (S$118).
Deciding to go with the Pork & Beef Set, we started with the Misoyaki Galmaegisal, where SEORAE JIB’s popular premium US pork skirt cut undergoes a transformation. It gets marinated in a mixture of aged red miso and Korean sake.
The fermentation process brings out the earthy and savoury notes of miso. Upon grilling, the meat gets caramelised, highlighting the pork’s smoky-sweet essences.
The Buchaesal Sotbap is a hearty mix of soft, fluffy rice paired with tender Australian black Angus oyster blade and fragrant mushrooms.
How do you start? Just mix everything and enjoy! The oyster blade has incredible marbling that makes each piece irresistibly buttery and tender.
To mellow down the richness, a side of fresh salad consisting of pear, chives and cabbage tossed in Korean fish sauce is provided. Please, I repeat, PLEASE enjoy them together — they really make a dynamic duo!
If you’re not a fan of sotbap, the set also allows you to switch to cold noodles or jjigae.
My favourite was the Nuruk So Anchangsal, featuring premium Australian black Angus outside skirt that’s marinated in nuruk — a must-try for beef aficionados! The aged wheat and rice in the nuruk break down the meat’s proteins, which enhances its flavour and tenderness.
Last but not least, the 4th dish comes in a pair — 2 servings of Makkoli Sorbet that will not make you, ahem, tipsy. Mixed with Sprite, rice wine, cream, yuzu juice, lemon and cream, this sorbet instantly invigorated my senses. It was the perfect finish after having all those succulent, piquant cuts of meat.
In addition to these 4 Chef Yoon’s specials, the set throws in Smoked Black Pork Samgyeobsal (pork belly), Woosamgyeob (thinly-sliced US prime beef shortplate), and Cheesy Gyeran Jjim (Korean steamed egg with cheese).
Do head down to any SEORAE JIB outlet in Singapore to enjoy Chef Yoon’s exclusive dishes! Don’t drag your feet, though. They’ll only be available for a year.
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