Dave Park's tteokbokki course is built straight from his after-school memory of eating the dish as a kid in Korea, and that same instinct — modern technique in service of a real memory, not just a flashy plate — runs through a salmon tartare finished with a doenjang-yuzu gastrique and a mackerel sashimi paired with genmaicha. Park built his reputation first at Hanbun, a Korean food stall tucked into a suburban strip mall that also ran surprise after-hours tasting menus before it closed; Jeong is the full, permanent version of that same idea, with his fiancee Jennifer Tran running the front of house.
Michelin has taken notice over the years, and the format stays tight — dinner service only, Wednesday through Saturday — for a kitchen clearly more interested in getting the menu right than running at volume.
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