Simon Kim, owner of Cote Korean Steakhouse and Coqodaq, discusses his rise in the NYC restaurant scene, blending Korean and French cuisine, challenges of running a restaurant, innovation at Koko Duck, and aspirations for seafood concept Hue, along with lively discussions on desserts and Busan's food scene.
European butter with high butter fat content is favored by chefs for its rich flavor, look for 'Made in France' label.
Simon Kim's fusion of Korean and American influences in his restaurants reflects his culinary expertise and upbringing.
Cocodak's fusion of fried chicken and champagne creates a unique dining experience with diverse flavors and vibrant atmosphere.
Deep dives
European Butter Elevates Your Recipes
European butter from France, with at least 82% butter fat, is a preferred choice for chefs worldwide due to its rich cultured flavor. Incorporating French butter enhances the taste of various dishes, from omelettes to toast. Look for the 'Made in France' label for authentic European butter.
Simon Kim's Culinary Journey in New York City
Simon Kim, known for his successful Korean restaurants in NYC, shares his path from working with renowned chefs like Jean-Georges and Thomas Keller to opening his own establishments. His fusion of Korean and American influences reflects his upbringing and culinary expertise. Kim's restaurants, such as Koat and Cocodak, represent a blend of flavors and experiences that captivate patrons.
Authenticity and Innovation at Cocodak
Cocodak stands out with its unique concept where fried chicken meets champagne, showcasing a fusion of Korean and American culinary traditions. The fixed pricing model offers a bucket list dining experience, featuring a variety of fried chicken styles paired with cold pearla noodles and frozen yogurt. The restaurant's vibrant atmosphere and extensive champagne list elevate the dining experience.
Future Expansion and Culinary Dreams
While currently living his dream through Koat and Cocodak, Simon Kim envisions future culinary ventures. Inspired by his love for seafood and Hwe in Los Angeles, Kim explores the possibility of expanding his restaurant empire to new locations. His dedication to authenticity and storytelling in dining experiences sets the stage for innovative and exciting concepts in the future.
Savoring Flavors Around the World
Simon Kim shares insights on global culinary experiences, from enjoying watermelon as the best fruit to embracing the vibrant food scene of Busan, South Korea. His appreciation for Long Island deli sandwiches and European cuisines reflects a palette that celebrates diverse flavors and experiences. Kim's passion for culinary excellence and storytelling continues to shape his journey in the world of food.
Bonus: The Sheer Joy of Food Exploration
Simon Kim's unwavering passion for food shines through his love for diverse tastes and culinary adventures. Whether savoring a Long Island deli sandwich or delving into the seafood markets of Busan, Kim's zest for exploration and flavor discovery defines his gastronomic journey. Through his innovative restaurants and global inspirations, Kim's culinary vision remains a testament to the joy and artistry of food.
Koreaworld is here! It’s a new cookbook from Deuki Hong and TASTE’s Matt Rodbard, and this week we are looking at the modern Korean food movement from all angles. Today on the show we have Simon Kim in the studio. Simon is the guy behind some of the buzziest restaurants in New York, including Cote Korean Steakhouse and the new fried chicken palace Coqodaq. Simon and Matt go way back, and this conversation covers Simon’s rise through the restaurant ranks, having worked for Jean-Georges Vongerichten and Thomas Keller before debuting with the stellar Piora in 2013. We talk about how he grew up on Long Island and helped his mom open the pioneer Tribeca Korean restaurant Kori, while finding out what the rise of Korean food in America has meant to him.
