The Citiblog

Hortus NYC launches SOTBAP Korean Lunches
March 11, 2024, 11:29.52 pm ET


Photo: Hortus NYC

Hortus NYC’s Managing Partner Suhum Jang (Per Se, Daniel, Jungsik) and Executive Chef Geo Park (formerly of Michelin-starred Jua) are launching SOTBAP, a Korean rice pot offering a unique package of flavor and nutrition in a single meal. Chef Park uses imported state-of-the-art Korean pressure cookers and Japanese Koshihikari rice to create the base of the dish. The rice’s distinct taste and texture come from the pot, which distributes heat evenly and retains it for a long time, allowing the rice to cook perfectly in seven minutes.

Suhum and Chef Park have designed a menu of ten premium selections of SOTBAP. Highlights include:

· Uni and Ikura, uni sourced from Japan, with seaweed puree, cured Ikura, and fried quinoa

· Wagyu, A5 Miyazaki Wagyu, cured egg yolk, and micro greens

· Charred Eel with steamed daikon radish, Asian chive, and pickled ginger

· Eggplant, sautéed eggplant, steamed daikon radish, Asian chive, and pickled red cabbage

· Spicy Pork, pork belly with gochujang sauce, sautéed onion, scallion and chili oil

Complementing the SOTBAP are four banchans, that rotate seasonally, including kimchi, shishito peppers, soft tofu with Bordeaux, and a refreshing house salad. An additional protein option is available for purchase as a single-serving topping, which does not include banchans or rice, making for a customizable and satisfying dining experience.

The SOTBAP is also available for take-out and delivery, on platforms including DoorDash, UberEats, and GrubHub. Lunch beverage options include spe $6 highballs or $5 beers.

For more information, visit