This month, Jinjuu, the Korean restaurant in the heart of Soho from world-renowned chef Judy Joo, is launching a Korean inspired bottomless brunch.
Diners can feast upon Joo’s versions of brunch classics with a Seoul twist and, fresh from her trip to PyeongChang for the Winter Olympics, Judy will introduce a shaved ice dessert to the menu: a fluffy Korean ice cream sundae known as ‘bingsu’.
Every weekend from 19 May, guests can kick things off from 11am with either a punchy Soju Mojito or Spiced Kimchi Mary. For the main event, Joo has put her own spin on brunch favourites such as: La Kimchi Madame, toasted sourdough stuffed with ham, melted cheese and kimchi béchamel sauce, topped with a fried duck egg, and truffle fries; and Green Tea Pancakes, an American-style stack of matcha pancakes with mixed seasonal berries, yuja-infused chantilly cream, and maple syrup.
Brunch will finish with bowls heaped with Korean bingsu, or ‘shaved ice’, made by passing a sharp blade around a solid block of naturally flavoured homemade ice to create pillows of thin ribbons. Guests can choose from flavours including Mango with coconut sorbet and grilled rum pineapple; Green Tea with sweet red bean and fresh berries; and Yoghurt with blackberry sorbet and granola, with each table also given their own stash of mochi, candied almonds, toasted coconut, crispy rice and berries to create their own Korean-style sundaes.
In true Jinjuu style, drinks will be flowing with wine, Prosecco, Hite beer from South Korea, or soft drinks and juices all on tap. For those looking to splash out, Jinjuu will be pouring bottomless Veuve Clicquot Champagne and keeping the party atmosphere going, Jinjuu’s resident DJs ‘Freight Train’ will be playing live, spinning everything from old school hip hop to funky house throughout the day.
Joo said, “I have fond childhood memories of tucking into bowls of bingsu topped with sweet red beans when I was growing up – it’s a very traditional Korean dessert, and was always a special treat for us! Binsgu is uniquely Korean and incredibly light so it’s the perfect way to finish an indulgent brunch. I’m excited to bring it to Londoners to try this summer, bring on the weekend!”