JEJU: The First Michelin Starred Noodle Bar in the US

Countless noodle bars across the country strive to master the art of the cuisine, but only one is Michelin starred. With notable Chef Douglas Kim at the helm of the kitchen, Jeju Noodle Bar has earned a well deserved Michelin Star now two years in a row, and it’s not only for the ramyun.
Fall Chicken with Corn Puree, Roasted Mushrooms, Truffle, Hearty Greens, Lime at Jeju Noodle Bar
Beyond The Ordinary

Although titled as a Noodle Bar, Jeju offers a delightful mix of ramyun classics plus elevated Korean cuisine with a twist. Taking from his experience in countless high-end dining establishments, Chef Douglas Kim reimagines Jeju as place where anyone who appreciates the art of food can enjoy. An exceptional value is offered particularly for a Michelin starred dining establishment with an elevated mix of dishes. It is well worth a visit, not only for the ramyun but also for the assortment of appetizers sure to make your mouth water. One dish you may be wondering about is the Toro Ssam Bap, which to no surprise is the most popular plate aside from their ramyun. Starting with a layer of tobiko rice at the bottom layered with egg salad, toro tuna, and your choice of kaluga caviar, this is not your typical ssam bap by any means. Perfectly crispy nori is meant to wrap up a spoon full of the layered ingredients, with just the right balance of flavor. By re-creating traditional dishes like the ssam bap with inventful elements, Jeju Noodle Bar enters a league of it’s own. Further proving their ultimate status beyond the ordinary, the Fall Chicken dish (pictured above) makes use of a typical Korean fried chicken, adding roasted mushrooms, crudites, and shaved Italian truffle with a corn puree. Squeeze a few drops of lime on top, and you’re in for a real treat. Again, Chef Douglas wows with the eclectic mix of pieces that come together just right.

Toro Ssam Bap at Michelin Starred Jeju Noodle Bar in New York City's West Village
Toro Ssam Bap at Jeju Noodle Bar

Wagyu Ramyun with Veal Broth, Raw Miyazaki Wagyu Brisket at Jeju Noodle Bar

I’ve raved about the other dishes, but don’t get me wrong – the ramyun at Jeju Noodle Bar is certainly worth a stop. The two noodle dishes we tried – the Wagyu Ramen and the BuhSut Ramyun – both had that layered element Chef Douglas seems to put together so well. For the Wagyu Ramyun, a rich veal bone broth bursting with flavor has a body on it’s own with raw Miyazaki wagyu brisket atop that slowly deepens with flavor as it soaks into the hot broth. The addition of a Bansuk Egg (soy marinated soft boiled egg) brings in a classic Korean element and makes the dish feel complete, but would be just as good without it. For the BuhSut ramyun, a mix of gourmet mushrooms and a layer of parmesan froth on top is the ultimate taste of umami.

BuhSut Ramyun with confit Maitake, Trumpet and Oyster Mushrooms, Parmesan Foam, and Lime at Jeju Noodle Bar
Dining Amidst COVID-19

During a time when dining guidelines in New York City are constantly evolving, Jeju Noodle Bar has adapted to provide outdoor seating options for guests. Set amongst the sidewalk of Greenwich Street and Christopher Street, wooden fold out arrangements are scattered amongst a burst of seasonal decorations, marked by the bright red canopy coverings. A custom scented hand sanitizer is offered to all guests, along with a paper bag to safely store you mask while dining. As the New York weather chills out heading into the end of Fall, it may not be ideal to sit outside – yet, Jeju offers space heaters for outdoor dining and perhaps a hot bowl of ramen is just the right balance for a brisk mid-Autumn day. Patrons can also enjoy take-out from Jeju Noodle Bar – and we promise it will taste just as great.

Toro Ssam Bap at Michelin Starred JEJU Noodle Bar in New York City
Toro Ssma Bap at Jeju Noodle Bar

Jeju Noodle Bar

679 Greenwich St, New York, NY 10014