Don’t get it wrong in thinking that Jin Broth is soup. Rather this the ultimate culinary experience that delights the senses and elevates you after just one sophisticated sip.
The multi-course pop-up dinner at BARO + K SUSHI showcases the use of the broth, integrating partner products, including roasted grain tea from Byulhasu, makgeolli ice cream by Sool Sool Ice Cream, and perilla oil from Olim Oil. These collaborations elevate the culinary experience while highlighting each partner’s unique offerings.
Jin means in Korean “real” and “truth,” and this is what you get – a real meal full of passion for tradition and truth in the hard work that goes behind making it the very best in New York City.
The broth is made without MSG, powders, premade stocks, or additives. Raw bones are simmered for over 12 hours to remove impurities, a vegetable-dashi blending system develops umami depth, and precise steam control maximizes collagen extraction. The result is a broth that is clean, balanced, protein-dense, and collagen-rich.
The pop-up running until July seats between 6 pm and 8 pm ($80 pp). Offering three phases of the menu, each is a supreme design meant to enhance the experience to the max. Phase I, “Transformation,” reimagines traditional Korean broth through four forms: foam, gel, consommé, and crema, exploring new textures and techniques. The first phase includes the Amuse, lightly braised radish in clear beef broth, light foam, perilla oil, and truffle; Beef Tartare, topped with chicken bone broth gel and Osetra caviar; Chicken Summer Roll, with clear chicken consommé, mustard, and sea urchin; and Dumpling Lasagna, with a rich beef bone broth, Jin Broth chili paste, gouda crisp, chive oil, and sliced perilla leaves.
Phase II, “Origin”, shifts to traditional Korean dishes, centering on the rich 12-hour broth that highlights historical techniques and comforting flavors. Suyuk features boneless short rib, shank, brisket, and beef tendon simmered until tender, served alongside a dipping sauce, an green onions. The final course, Hansang “Always,” features Sagol Seolleongtang, a gentle, savory, slow-simmered milky-white ox-bone soup served with steamed rice and four varieties of kimchi, including green onion, asparagus, radish, and cucumber. The experience concludes with makgeolli ice cream, offering a light, subtly sweet finish to the meal.
A refreshing palate Cleanser follows, featuring a clear gomtang meat broth made with house-made kelp vinegar and mint, resetting the meal before the experience moves into its final stage.
A refreshing palate Cleanser follows, featuring a clear gomtang meat broth made with house-made kelp vinegar and mint, resetting the meal before the experience moves into its final stage.
This is a service not to be missed and you can also experience at home with an incredible monthly subscription service. From The Marquee at Astoria, event space and kitchen, Jang oversees the in-house production and packaging operation behind Jin Broth’s direct-to-consumer service, ensuring quality preparation and efficient delivery right to customers’ homes. Designed to offer varying levels of access to its signature broths and accompaniments, the subscription is structured into four tiers. Each option offers a choice of Beef Bone Broth, Beef Broth, or Chicken Bone Broth.
Visit the pop up today at BARO at 23 West 31st Street in New York or try the at home service to elevate your week with the most delicious meals. Try the subscription here or rook reservations here.
