Top Chef Season 9 alum Beverly Kim and her husband, Johnny Clark, are pushing familiar Korean ingredients into new territory by incorporating influences from France, China, Morocco and beyond.
Since chefs like David Chang and Roy Choi helped make the funky, fermented flavors of Korean food ubiquitous, it’s become hard to find a restaurant in America where at least one dish (oysters! fried chicken! hot dogs!) is not topped with kimchi. But at Parachute in Chicago, Top Chef Season 9 alum Beverly Kim and her husband, Johnny Clark, are going further, pushing familiar Korean ingredients into new territory by incorporating influences from France, China, Morocco and beyond. Kimchi is on their menu, certainly, but it’s sautéed until deeply caramelized, then pureed into a rich sauce for pork belly pancakes. They serve a take on Korean blood sausage but present it as an elegant, savory custard, using a technique Clark learned at Le Chateaubriand in Paris. The food is smart and delicious without gimmicks, and difficult to describe—in a good way. “We cook what we want to eat,” says Clark, “and we are a multicultural family, so we have cravings for all different flavors. Sometimes we feel like eating Indian food, sometimes a cassoulet.” 3500 N. Elston Ave.; parachuterestaurant.com.
Get Beverly Kim & Johnny Clark's Grilled Pickled Carrots with Charmoula and Almonds Recipe.