Let's dive into the Sungnyemun restaurant scene.
We hope that by the end of this article, you will be able to recognize some of the best restaurants in Sungnyemun.
If you need information about Sungnyemun restaurants, please read this article.
Now, let's dive in below.
Seoulloin Dinner Course is considered a fine dining restaurant where you can enjoy a variety of Korean dishes.
The restaurant has an upscale atmosphere, and the service and food quality are highly rated.
They also said that the dishes are reasonably varied and made with quality ingredients, so it's a good value for money.
I went with a friend who was visiting Korea from Bangkok, Thailand.
Chef Lee has also worked at Michelin-starred restaurants in the U.S. and Europe. He was the Sous Chef at Kadeau in Denmark and Jeongjeong Restaurant New York, and served as the Head Chef of Jeongjeongdang in Cheongdam-dong. He also participated as a coach for the Bocuse d'or asia national team, where he became the first Korean to place third.
출처 : http://www.wowtv.co.kr/NewsCenter/News/Read?articleId=A202009110282
Sungnyemun Restaurant Seoulloin Seoul
A staff member explains the ingredients at Seoulloin Seoul.
It's beautifully arranged.
Premium Korean Beef 1++ Sirloin
Scallops
Hot fish from Sokcho
Wando Abalone
Rock tiger shrimp
Shiitake mushroom
Citrus
Herring roe
It was organized as shown above.
I enjoyed my dinner B course.
I took a bottle of wine from my wine cellar, Frira.
If you don't have any wine at home and you're not sure, you can try a wine from the store.
The wines are selected by the sommelier to match the food.
There are several things that make Seoulloin great for foreign friends.
1. the name of the store is Seoul.
It's now a global city that people around the world recognize when they hear it.
2. It's Korean food with a modern atmosphere.
When I say modern, I mean sophisticated.
Joseon Dynasty style honbap style
in the style of a sophisticated Joseon Dynasty honbap.
3. You can do wine pairing with WineCollector Prira.
The bowls are different to match the food.
We were able to eat a variety of individual dishes.
A neat Seoul dish served in a soban.
Black bean porridge
Fried shrimp
Bulgogi Yuksun
Grilled fish with sokcho heat
Deep-fried yukhoe on rice
Seaweed, Dried Dates
Citrus Slices
Plum tea
You can eat them in order.
For the wine pairing, we had a red wine called Mazuang.
It's a domestically produced wine.
The variety is cabernet sauvignon.
I looked it up online.
The meaning of Mazurian is 'noble water'.
It is said that the original amount is imported and used.
By the way, the Cabernet Sauvignon variety is said to be difficult to grow in the domestic environment.
This is a full-bodied varietal, so rather than pairing it with the lighter foods in the appetizer
it seemed more appropriate with the grilled beef later in the meal.
I let it wait to be paired with the top-end hushpuppies.
Also, Cabernet Sauvignon tends to get a little softer after a while.
tends to mellow out a bit, so I thought it would be better.
Especially when eating yukhoe, we recommend Mazang wine.
Seoulloin's food is so varied that it's best to choose a dessert wine
and two full-bodied wines.
Gimbugak is a food that is not well known abroad.
My friend said it was interesting
and they say it's delicious.
He also explains its more expensive cousin
Gamtae, a more expensive nori cousin.
After trying it two or three times
they say it tastes better.
I think foreigners have similar tastes to Koreans.
In the employee's ingredient description
I had a tangerine.
I made a digiter with tangerines.
The food on top of the soban
I felt like I had eaten a beautiful meal.
It's called grilled fish.
I love the heat on the lacquered wood.
The edible flower petals are also very nice.
It's like a painting.
This is a Thai friend who is getting to know the flavor of persimmon.
I wrap yukhoe in persimmon and eat it.
I thought it would be boring with the texture of yukhoe.
Korean dessert nurungji is fried and laid on the bottom.
On top of that, it is seasoned with Choseokjang pickles.
It's a beautiful dish to eat.
The bowls were also made of tiled stone.
It's really cool where you got that.
The scallops were served with a sweet and sour citrus sauce.
It was garnished with herring roe and edible flowers.
the dish was very spring-like.
Deep-fried shrimp wrapped in sesame leaves, a Korean favorite.
It was served on top of abalone.
I think Koreans are so used to Japanese-style tempura that it looked like a
it looked like a reimagined manatee tempura.
And the amount of enchobi on top was small.
so it didn't have the unique flavor and taste of enchobi.
If the response is good, we will increase the amount of enchobi so that you can feel the aroma and flavor of enchobi
flavor and taste of enchobi.
It is recommended to split the dish in half with chopsticks because it is hot.
It was served on top of abalone, which made it an even better dish.
Steamed abalone is a labor-intensive dish that takes a long time to cook.
Underneath was a porridge made with wakame, mung beans, and glutinous rice.
The combination of the salty abalone and the soft, melting porridge was delicious.
The combination of the soft and melting porridge was delicious.
There was also some seaweed on top, which made it even more
It was a beautiful dish.
This is the finest grilled beef.
It was prepared with 1++ grade sirloin.
My satisfaction level is high.
They also served us neat side dishes to make it feel like a hotel.
I like my coffee medium rare.
My friend likes it rare.
I was happy that we were able to have them grilled to our liking.
The wine I brought was sweet and had weak tannins, so it didn't go well with the Korean beef wine pairing.
Seoulloin staff recommended
The full-bodied and tannic nature of the Mazuang
it harmonized well with the meaty flavor of Hanwoo.
When the juiciness of the beef is mixed with a small amount of Mazang wine
you can taste different flavors and aromas.
This is the fun part of wine pairing.
Top quality beef
The Kasho Wine Experience
Thank you for the great experience.
You can also roast the cabbage and garlic together.
Korean beef miso stew with beef oil floating on top.
It contains a lot of beef
so you should definitely try it to the bottom.
The grilled beef went really well with the hot bibim noodles.
Even now, looking at the picture, I'm craving it again.
For our final dessert, we had mochi ice cream.
It's also called Yusufuwa.
It was milk ice cream with a sprinkling of yuzu and mustard powder.
Inside Seoul Inn Seoul
It's an all-seat table.
Directions to Seoulloin Seoul
From Exit 9 at Seoul Station, do not take the stairs to the right.
Exit 9 will take you back down to the ground floor of the building.
Go to the gate square on the left in the photo, which will take you directly to Seoulloin, which is on the first floor of the basement.
Entrance to Seoul Inn Seoul
tel:0263290329
Booking in the Catchable app
Wine Corkage Free