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Danji

@danji.nyc

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Korean Comfort Food
@hoonikim

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Just moments from #GothamWest, @danji.nyc serves Chef Hooni Kim’s modern take on Korean comfort food. Danji also made history as the world’s first Korean restaurant to earn a Michelin star.

📸 : @danji.nyc

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Four kitchens. Four stories. One series.
Over the past few months, we’ve had the chance to sit down with four people who each have their own way of seeing food, cooking, and the world around them.
From their kitchens to their stories, this is SEASONED.
Explore all four episodes through the link in bio.

Bốn căn bếp. Bốn câu chuyện. Một series.
Trong vài tháng qua, H Cookware đã có dịp gặp gỡ bốn người, mỗi người có một cái nhìn riêng về ẩm thực, nấu ăn và thế giới xung quanh.
Từ căn bếp đến những câu chuyện của họ, đây là SEASONED.
Khám phá cả bốn tập tại link in bio.

#HCookware #SEASONED #우리의H #ChefStories

SEASONED Ep. 1 | Chef Hooni Kim - Fermentation and Process

SEASONED Ep. 2 | Chef Thao Na — Service and Adjustment

SEASONED Ep. 3 | Chef Hiep Truong — Experimenting, Learning, Refining

SEASONED Ep. 4 | Chef Mendy Hu — Room by Room, Dish by Dish

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Psst. There's a secret only #TheElleryNYC residents know about.

Contact your lifestyle director for the details.

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Danji’s cold weather special this week is a super spicy Yukgaejang or spicy beef soup. Perfect for this weather!

We use REAL prime beef brisket from @nimanranch and gochugaru we grow ourselves in Haenam, South Korea. You can definitely taste the difference!!

#육개장
#koreanfood
#hellskitchen

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@meju.nyc & @danji.nyc collaboration starts today!

All this week and next, Danji is serving an aged kimchi stew that I personally made using Meju’s 15 months fermented kimchi and @snakeriverfarms Heritage Berkshire pork belly!

A menu special until we run out!

#koreanfood
#김치찌개

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Special menu for this week at Danji: Spicy Fish Soft Tofu Stew! #해물순두부찌개

#koreanfood
#hellskitchen
#nyceats

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뉴욕에 단지(Danji)는 전 세계 한식당 중 최초로 미슐랭 가이드 1스타를 획득하며 한식 세계화의 포문을 연 상징적인 곳입니다.

김훈이 셰프가 뉴욕 맨해튼 헬스키친 지역에 문을 연 이 레스토랑은, 고급 파인다이닝 일색이던 미슐랭의 틀을 깨고 주막 형태의 캐주얼한 분위기에서 작은 접시 요리(Tapas style)로 한식을 세련되게 풀어나가 큰 찬사를 받고 있어요.

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👨‍🍳뉴욕주 최고의 셰프, 그의 출발은 의대였다
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의대를 떠난 김훈이는 2026년 제임스 비어드 어워즈 ‘뉴욕주 최고의 셰프’를 수상했습니다. 병원에서 느끼는 정서적 부담을 견디기 어려웠던 그는 휴학 중 요리를 배웠고, 다니엘의 채용 제안을 계기로 주방에서의 진로를 굳혔습니다. 프렌치와 일식의 기술을 익힌 뒤에는 자신이 먹고 자란 한식으로 향했죠. 2010년 문을 연 단지는 미국 최초로 미쉐린 스타를 받은 한식당이 됐고, 이후 메주에서는 된장과 간장 등 한국의 발효를 코스의 중심에 놓았습니다. 의대를 떠난 선택에서, 뉴욕의 식탁에 자신의 음식을 올리기까지 스토리를 확인해보세요.

#김훈이

Credits
@hoonikim
@meju.nyc
@danji.nyc
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럭셔리 라이프스타일 매거진
𝙂𝙤𝙤𝙙𝙏𝙖𝙨𝙩𝙚 𝙇𝙪𝙭𝙪𝙧𝙮 | @goodtaste_lux

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@danji.nyc with @andie_trainer

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OUT NOW! This piece was TRULY a summer-long passion project, but really, in some ways, years in the making. Of course, as a food writer many stories feel like passion projects as it is difficult to not get attached. For most foodies, Korean food definitely casts a spell and to see it evolve at least since I first moved to NY in 1999, has been a tremendous case study. But, I went from a sideline enthusiast and diner to a nosy writer on a quest about a year and half ago after a conversation with one of my SVA students from Korea. We talked about what they happened to notice of the cuisine in the five years they’ve lived in the city. Then, flash forward to April when I realized Atoboy was turning 10 this year, and I just couldn’t believe it. I remember so clearly when they came on the scene with such a fresh, modern vision. Then, in conversation with Hooni Kim at the James Beards in June, I started to piece all these milestones and distinctions together and just had to get underneath it all. Many conversations, hours, and 26 pages of transcripts later, we have a thing. I do want to thank my editor @morganhalberg for asking all the right questions and pushing me for clarity, structure, and to unearth what’s important about this tale. This was a very satisfying exploration. Please head over to Observer.com for the whole story.

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Danji’s Restaurant Week Menu is extended until September 5! Enjoy not 3 but 4 courses with lots of choices for $60!

Reservations via Resy or DanjiNYC.com.

#koreanfood
#theaterdistrict
#hellskitchen

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Last week I had the distinct pleasure to go to @danji.nyc where Chef @hoonikim curated an AMAZING menu for NYC’s Summer Restaurant week. This is chef’s first restaurant (15 years ago) and he’s a fellow Bronx Science Alumni.

We started off with their Signature Soju Sangria, then opted for cold sake.
Here’s the delicious food we had listed below:

- Complimentary Housemade Banchan (little side dishes)
- Cucumber Kimchi, Spicy Dried Squid & Sweet Black Bean
- Yellowtail “Hwe” Sashimi
- Crispy and Soft Tofu - our server suggested this instead of the Cod Roe over Rice and we were so glad he did.
- Bulgogi Beef Slider
- Gochujang Pork Belly Slider
- Shrimp and Scallion Pancake
- Beef Short Rib “Galbi Jjim” w Rice

📍 - Danji - 346 W 52nd Street, New York, NY

#sohappytoeat
#foodie
#foodinfluencer
#danjikorean

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