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Our farm, located at “Togather” in Bloomingburg, New York, is at the heart of our commitment to cultivate traditional Korean flavors in local soil. Here, we grow the seeds for our signature perilla oil, which we cold-press in our kitchen weekly, along with a number of the herbs and vegetables found on our menu. Between First Hand and our neighboring upstate farms, we hope to soon craft entire courses from 100% locally sourced ingredients.
We believe that the beauty of Korean cuisine lies in the art of fermenting jang, Korea’s mother sauces. At Joo Ok, all of our jang is made in house by hand, using traditional techniques learned over generations, lending a signature nuance and complexity to our dishes that continues to develop over time.
Jang
At Joo Ok, we embrace the full life cycle of each ingredient, guided by a dedication to sustainable and environmentally responsible practices that extend from the kitchen to our farm. Through root-to-stem cooking, we use everything, from shoots to leaves, blossoms and seeds, composting any waste to enrich the soil of our farm and begin the cycle once again. Our in-house fermentation program allows us to take this approach a step further, using peels, scraps, stems and rinds to infuse over 30 seasonally changing vinegars, teas and syrups that form the foundation of our food and beverage program.
Sustainability
Press
Location
22 W 32nd ST, 16th FL ,
New York, NY 10001
Our main entrance to the freight elevator can be found at 22 W 32nd St, New York NY 10001, in between Citi Bank and Hana Michi restaurant.
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22 W 32nd ST, 16th FL ,
New York, NY 10001