The Michelin Chef Who Traded Fine Dining For Korean Street Food

The Michelin Chef Who Traded Fine Dining For Korean Street Food

After years at Galvin at Windows — one of London’s most celebrated Michelin-starred restaurants — Chef Joo walked away. Not to do less. To cook freely.
Now at Calong, his Korean-inspired restaurant recognised in the Michelin Guide, Joo shares three dishes that define his new chapter.
In this video:
🥩 Grilled Pork Belly Jeyuk — oven-roasted, finished on the grill, served with fresh apple kimchi and Ssamjang sauce
🥗 Pajeori Salad — a Korean-style salad with one non-traditional move that changes the whole flavour profile
🍗 Joo’s Fried Chicken — the dish that started as a bar snack at a Michelin-starred restaurant.

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“The hardware has changed. But the software — discipline, quality, passion? Maybe even more.”

Chapters:
0:00 – 0:21 – Why I Left My Michelin Star Restaurant
0:21 – 0:41 – Cooking at Calong: The Philosophy
0:41 – 2:27 – Pork Belly Jeyuk Recipe
2:27 – 2:41 – The Hardware vs Software Moment
2:41 – 3:28 – Pajeori Salad
3:28 – 3:41 – How the Fried Chicken Was Born
3:41 – 7:20 – London’s Most Famous Korean Fried Chicken Recipe
7:20 – 8:06 – What Luxury Really Means Now

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