Clark-Beverly

Beverly Kim and Johnny Clark

Biography

Beverly Kim and Johnny Clark are the mom n’ pop owners of Parachute, a neighborhood restaurant with a Korean American perspective. In 2017 and 2018 Chef Beverly Kim and John Clark were James Beard Award nominated for Best Chef Great Lakes Parachute. For their consistently exciting cuisine, Parachute has been awarded a Michelin star for the past two years. When Parachute opened May 2014, has been named “Chicago’s Best New Restaurant 2015” by Chicago Tribune, and “Restaurant of the Year 2014” by Eater Chicago, as well as #5 on Bon Appetit’s Best New Restaurant List... READ MORE

Beverly Kim and Johnny Clark are the mom n’ pop owners of Parachute, a neighborhood restaurant with a Korean American perspective. In 2017 and 2018 Chef Beverly Kim and John Clark were James Beard Award nominated for Best Chef Great Lakes Parachute. For their consistently exciting cuisine, Parachute has been awarded a Michelin star for the past two years. When Parachute opened May 2014, has been named “Chicago’s Best New Restaurant 2015” by Chicago Tribune, and “Restaurant of the Year 2014” by Eater Chicago, as well as #5 on Bon Appetit’s Best New Restaurant List in 2015.

When Johnny and Beverly are not at the restaurant, they are also busy running the household of two boys, an eight year old and one and half year old!

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What is your favorite NYC restaurant? And what is your go-to dish? Favorite NYC restaurant: feel like this is a hard one. We haven't been there in a while, so we are anxious to check out what's new! Johnny: at home, it's bolognese Beverly: at home, it's korean style steamed eggs with rice What is your ultimate meal? This is too hard to answer! What three things are always in your pantry? soy sauce, fish sauce, sesame oil If you weren't a chef, what would you be? Beverly: educator Johnny: carpenter If you could cook with anyone, who would that be? Nun Jeong Kwan What’s your favorite NYCWFF memory? N/a. This is our first time.

Pork Belly Mungbean Pancake

Ingredients

For Pancakes:

12 oz. package shucked (yellow) mungbeans 1.5 cups rice (Japanese short grain or jasmine) 3 tbsp. Korean salted shrimp, chopped
4 tbsp. flour
Dash salt
Fish sauce (to taste)
3 tbsp. sugar
2 limes, juiced
1/2 cup kimchi juice
2 cups julienned kimchi (sauté until the kimchi caramelizes with sesame oil and chill)

For Pork Belly Cure:

1/2 boxes of Kosher Salt 1/4 boxes of sugar
2 tbsp. ground ginger
2 tbsp. granulated garlic
2 tbsp. fresh Thai chili, minced
2 tbsp. smoked paprika

For Pork Belly Braising Liquid:

2 cups soy sauce
1 cup mirin
3 whole onions, peeled and sliced 1 cup ginger slices
1 cup whole garlic cloves
10 dried Thai chilies
4 qts. water
1/4 cup star anise
1/3 cup brown sugar
1/4 cup canola oil
for Kimchi sauce:
3 cups kimchi drained, juice saved 1/4 sesame oil
1 1/2 tsp. xanthan gum
4 sliced fresh Thai chilies

For Pickled Pineapple:

1 whole pineapple, peeled, quartered lengthwise cored, and sliced 1/8” thin
1 cup rice wine vinegar
1 cup sugar
1 cup water

For Black Garlic Aioli:


2 egg yolks
1/2 cup reduced braising liquid 1/2 cup black garlic cloves
1 tbsp. lemon juice
1 cup olive oil
Butter
Hen eggs
Red mustards or mizuna

Directions:

1. For Pork Belly: combine spice mix. Break down skinless pork belly into 4” logs. Score, then coat both sides liberally with curing salt. Wrap, and cure overnight.

2. The next day, rinse cure off and pat dry. Line into 4” hotel pans. In a small rondeau, sauté onions, ginger, garlic, dried Thai chili and star anise in hot oil. Caramelize, then add water, soy, mirin, and brown sugar and bring to a boil, stirring. Pour over and cover with foil. Put into oven at 300 until tender, 2-3 hours. Let cool in its own liquid. Let chill completely.

3. The next day, discard fat from braising liquid. Bring braising liquid to a boil, then strain, simmer and reduce until reduce to a 1/3 of original volume. Trim Pork belly logs and slice 2” by 1” by 1/3” slices and reserve reduced braising liquid for Black Garlic Sauce .

4. For the Pancakes: rinse once and then soak mung beans and rice in hot water to cover. (But do not cook!) Reserve for at least 30 minutes. Then, puree in the food processor until it has the consistency of cornmeal pancake batter. Add the seasonings, with exception of caramelized chopped kimchi.

5. For Kimchi Sauce: in a medium saucepan, caramelize drained kimchi in sesame oil on low heat, for 20 minutes, stirring the bottom of the pan. Puree in a Vitamix with its drained kimchi juice. (Add cold water 1 tbsp. at a time if it won’t blend.) When it’s completely spinning smoothly, shear in xanthan gum until completely smooth. It may need a squeeze of lime juice if it is not acidic enough.

6. For Black Garlic Sauce: combine braise liquid reduction, black garlic cloves, eggs lemon juice in the blender. Puree until smooth, then emulsify olive oil into it.

7. For Pickled Pineapple: combine chili, sugar, water, and rice wine vinegar and pinch of salt in a sauce pan. Bring to a boil and dissolve sugar. Chill. Compress pickling liquid with pineapple and cryovac.

For Execution of 1 plate:

2 tbsp chopped sauteed kimchi
2 tbsp canola oil
1/4 cup mungbean pancake batter
1 piece of pork belly
1 hen egg
1 tbsp. butter
1 tsp. kimchi sauce
1 tsp. black garlic sauce
3 pieces pickled pineapple
pinch lava black salt
garnish: petite mizuna

Directions:
1. Get a medium iron skillet hot on medium high heat and add oil. Then, in a bowl toss 1/4 cup mungbean pancake with 2 tbsp. sauteed kimchi. Lay 1-2 pork belly slices down, and center pancake batter around it. Flatten to achieve a circular pancake.

2. Cook on medium low heat for about 2-3 minutes, flip it over to caramelize the other side. Meanwhile, melt butter on medium low heat in a small nonstick skillet and cook a hen egg sunny side up. Plate both sauces, the pancake, top with egg. Garnish with black salt, pickled pineapple, and petite mizuna.