From student to master is the path taken by the owner of Modern Korean. Danny Kim, the owner of the Korean restaurant, is a former employee of the famous Austrian-Korean chef, Sohji Kim. He has been transforming Korean dishes according to his own interpretation since 2015. The focus is on using regional products to give a subtle European influence to the Korean dishes served up at Modern Korean. That’s where the ‘modern’ enters into the name, we guess.
Meat and fish dishes dominate the menu, and it’s all served up by a friendly staff in a rather casual and elegant atmosphere. Still, you can also opt to go for the Kim a carte blanche option, and have the kitchen create something according to your preferences.
The menu changes with the seasons, with stuff like Korean hot pots, soups and stews turning up in winter, and more salads in summer. Meanwhile, the Korean favourites you’ll always find in the menu.
You can watch the chef prepare your dish, with the kitchen neighbouring the dining room and only separated from it by glass.
You should definitely try the Gun Mandu, buns filled with vegetables and peanut sauce, as a starter. The secret sauce recipe is made with lots and lots of time and consideration, and some coriander root and peanut butter, the chef tells us. You can order anything you like on the menu (obvs.), but make sure you try that sauce.
Good to know… making a reservation is recommended
Also good to know… Modern Korean is super vegetarian- and vegan-friendly.
