Documentary "The Korean Chef" took a deep dive into Korean chefs transforming New York’s fine-dining scene ― and left viewers moved.
Part 2, Crossing the Line, aired on Feb. 19 on SBS. The episode followed Chef Park Jung-hyun of Atomix and Chef Shin Chang-ho of Joo Ok, who are redefining Korean cuisine in Manhattan, plus the next-gen talent following in their footsteps: “Cooking Monster” Chef Lee Ha-sung.
First up was Atomix ― currently one of the hardest reservations in New York. Atomix topped the 2025 North America’s 50 Best Restaurants list at No. 1, and landed No. 6 on the global ranking. Despite a price tag of up to 600,000 won per person, the restaurant sells out a full month of seats within moments of reservations opening, proving its dominance.
Chef Park Jung-hyun showcases inventive dishes that modernize Korea’s fermentation artistry, like lobster with nuruk sauce and gochujang foam. Every course comes with a “menu card” that lists Korean ingredients using Hangul phonetics, without English translation ― an intentional choice to center Korean identity. “Language holds power. We felt we needed time to teach guests about Korean food,” said CEO Park Jung-eun, underscoring a mission to deliver culture beyond cuisine.
The episode then chronicled Chef Shin Chang-ho’s bold leap: leaving behind his Michelin two-star status in Korea to start anew in New York. At 45, he gave up a stable life in Seoul and opened Joo Ok in a Koreatown building in Manhattan. Branding director Kim Hye-jun and Chef Park Jung-hyun praised the audacity: “Starting from the ground up again after reaching the top demands immense respect.” Shin’s uncompromising perfectionism showed in his daily dawn starts, personally handling stocks and prep. Just 1 year and 2 months after launching, he reclaimed two Michelin stars ― a near-miraculous comeback.
Amid these trailblazers, Chef Lee Ha-sung ― known as the “Cooking Monster” from Netflix variety series "Culinary Class Wars 2" ― stood out. His rise began with rigorous training at The French Laundry, one of the world’s most renowned restaurants. CEO Lee Ki-hyun, who spotted his potential during those grueling days, recalled, “Watching him at The French Laundry, I thought, ‘I have to invest in this guy somehow.’”
What sustained Lee was solidarity with veteran masters. Reuniting in New York, he and Chef Shin shared a deep bond as colleagues and industry seniors/juniors who respect each other. Seeing Shin start over from scratch at his peak profoundly inspired Lee. Their encounter became a defining moment symbolizing a generational handoff ― and the expansion ― of Korean fine dining.
Viewers responded passionately across forums and social media right after the broadcast. Comments poured in: “Chills seeing the serious training of the Cooking Monster I watched on Netflix,” “Chef Shin’s challenge proves age is just a number,” “Pride-inducing to hand out menu cards in Hangul in the heart of New York,” and “The way Korean chefs lift each other up shows the true strength of K-gastronomy.”
Across its two parts, "The Korean Chef" closed on a high note, showing how chefs who pull one another forward ― and push past borders ― are proving why Korean cuisine has become one of the world’s most powerful cultural contents right now.
(SBS Entertainment News | Kang Sun-ae)