Spicy, crispy, sour, sweet and soft these textures and flavors are the five senses that inspired chef Yim Jung-sik to create his restaurant's signature dish. Mr. Yim studied at the Culinary Institute of America in New York, followed by apprenticeships at the city's Aquavit and Bouley restaurants and a short stint in Spain. He opened his own shop in Seoul in February 2009, Jung Sik Dang, serving what he calls 'New Korean' cuisine. Next year, Mr. Yim will open a restaurant by the same name in New York.

Pork belly: Riffing off the popular Korean dish bo ssam