Okdongsik

With a philosophy rooted in simplicity, precision, and balance, Chef Dongsik Ok has reframed traditional Korean comfort food through a minimalist and modern lens. His eponymous restaurant Okdongsik’s signature dish is an elegant yet deeply comforting pork broth, dwaeji gomtang.

Since its launch in Seoul’s Seogyo-dong neighborhood in 2017, Okdongsik has earned critical acclaim and recognition with the Michelin Guide Bib Gourmand distinction for eight consecutive years, establishing it as one of Seoul’s premier dining spots. Now an international brand, Okdongsik has expanded its presence beyond Seoul with locations in New York (Manhattan and Bayside), Honolulu, Tokyo, and Paris. The brand’s ongoing growth focuses on small, highly curated spaces that prioritize consistency, quality, and operational discipline, and the chef’s commitment and dedication is transforming Korean soul food into a globally recognized culinary category.

In his conversation with Vivian Lee, Chef Dongsik Ok shares his insights on his career, food philosophy, and the restaurant industry.

In this talk, Kim explores the recent popularity of Korean food in New York City by focusing on both transnational and domestic factors, leading to the new trend of commercialization of ethnic food, emphasis on authenticity, and rise of the omnivore society, by delivering the voices of ordinary people. While Koreatown’s authenticity has been largely defined by commercialized ethnic cuisine by local entrepreneurs, the Korean government, and franchises, Kim argues that Koreatown’s authenticity has represented the collective imaginations and narratives of various consumer groups–Korean nationals, Korean Americans, and non-Koreans.