Kyu Jeong Jeon and Duncan Robertson of Bokman and Dongnae Share Their Favourite Things

Bokman, a small neighbourhood Korean restaurant in Bristol’s (and Banksy’s) Stokes Croft, is serving some of the best food in the U.K. Dongnae, a new neighbourhood spot further north in Redlands, isn’t far behind. Both are the creation of chef-owners Kyu Jeong Jeon and Duncan Robertson whose culinary alliance was forged in Paris – at the restaurant L’Atelier de Joel Robuchon, where the pair worked together between 2005 and 2009. They then moved to Kyu’s native Korea where they spent a decade working for the CJ group – a conglomerate which distributed flour and other American goods in the country. It was, perhaps, an unexpected interregnum, but affording them a life, it solidified new and existing passions in Korean culture and laid the foundations for what would emerge in Bristol in 2019, a year after the pair returned to the U.K. to set up home with their young family.

In the early spring, the pair invited Something Curated to spend the day in Bristol, first for lunch at neighbourhood spot Dongnae (which opened in September 2024) and later for dinner at the duo’s debut restaurant Bokman – together, and very different, the culmination of their story to date. But after two meals and hours spent in their company, Jeong Jeon and Robertson’s humility and talent leave us in no doubt that they are only just beginning — their cooking marks a new chapter in the history of British restaurant culture.

Haetae (해태)– sculpture

Kyu Jeong Jeon: This is a mythical creature – a cross between a dog, lion, and dragon – and acts as a guardian in Korea. Symbolically, they are strong fire and are capable of telling the difference between good and evil.

Duncan Robertson: We got this one in Seoul from the Hwanghak-dong antique market for about £100 – it’s quite a cute one; normally they’re quite ugly. We put it in Bokman when we first opened and brought across to Dongnae last year when we opened here. Anywhere we go, we’ll take it with us.

Gopdolsot

DR: This stone bowl/pot is an essential item of Korean cookery used mainly to cook rice. It’s made of granite and can be placed directly over a flame. It’s used for the common dish bibimbap, and is particularly effective in achieving nurungji, the prized, scorched, crisp rice at the bottom of the pot — which is traditionally thought to be a remedy and given to those with sickness.

We got this from Jangsu county, the region in Korea where this granite is quarried.

Onggi – fermentation bowl

KJJ: These traditional Korean clay pots are used to make jangs (fermented condiments), specifically gochujang.

They’re slightly porous, allowing whatever it is you’re fermenting to breathe. This one, which we’ve had for about 10 years, is made by an artisanal family who have been doing it for three or four generations – the latest of which has begun to promote the craft on their own Instagram page. They are one of very few families still doing it.

Seaweed

KJJ: Seaweed is something we’re obsessed with. So big in Korean cooking, whether farmed or foraged. This bag came from a small truck that parked outside [Kyu’s] parents’ apartment block in Seoul during a recent visit to Korea. This one is called parae-gim (파래김) – a dried, roasted green laver – but we’re using about 10 different types across the restaurants at the moment.

Glutinous rice

KJJ: At Bokman, we use this rice in the stuffed tongdak, a rotisserie chicken, whose juices cook the rice – and which has become our signature. When you buy this dish in Korea, it’s about the rice (as is often the case) moreso than the chicken itself.

Rice is so important to Korean cuisine and everything that we do in our two restaurants.

Record: Jungle Sauna by CHS

DR: I’ve collected vinyl for decades. Typically, in the 90s it was hip-hop, rave, early jungle. But this – by CHSVERYHIGH is one of my most treasured vinyl albums. It’s rare – only 300 copies were pressed. It cost me about £100.

It’s probably classified as surf-rock; there’s this big bourgeoning independent scene that exists alongside K-Pop, which is huge. Seoul really is the most dynamic, coolest city in the world. And everyone there takes great pride in Korean culture.

Art by Taehyoung Jeon

DR: We discovered this amazing iPad artist on Instagram during lockdown. We love her work and have them on the walls at Dongnae. They’re both ultra-modern and old-fashioned.

Bokman
3 Nine Tree Hill, Bristol BS1 3SB

Dongnae
5-7 Chandos Rd, Redland, Bristol BS6 6PG

All photography by Michaël Protin. Header photograph: Jinju style raw beef, house gochujang, Korean pear at Dongnae.