GREETING
Collecting Korean Beauty
Restaurant Jueun delivers Korean food that
connects the seasons and traditions of Korea.
Carefully collecting different foods into one vessel,
it is a space where the beauty of Korean culture is gathered.
Chef Jueun Park and his team at Restaurant Jueun
provide moments in which people and nature connect.
MENU
Han ip geori
Assorted amuse bouche.
• 'Jeung pyun’ Steamed bun made with buckwheat
• 'Yuk hoe’ Korean beef tartare with pear and egg yolk.
• ‘Hyang byeong’ Honey marinated yam coated with pine nut
Tang pyeong chae
A dish resembling unity and harmony.
Seven seasonal vegetables and snow crab wrapped in cowpea jelly.
Japchae
A dish resembling individuality and diversity.
Seasoned mushrooms dressed in grounded perilla seed, and charcoal-grilled abalone finished with perilla oil.
Myeon
From the chef’s memories with his grandmother.
Soybean paste based noodle topped with cham na mul and raw striped jack.
Hansang
A whole table for the highlight of the meal.
• ‘Sot bap’ Cast iron cooked byeong pung chwi rice.
• Hard Clam soup.
• Jandae namul.
• Dandelion greens.
• kimchi.
• Charcoal-grilled striploin.
Husik
Dessert.
Punch with wild raspberries.
Dagwa
Han gwa and tea.
Lunch
150,000 KRW
Pairing
4 glasses 100,000 KRW
Han ip geori
Assorted amuse bouche.
• 'Jeung pyun’ Steamed bun made with buckwheat and mak geo lli.
• 'Yuk hoe’ Korean beef tartare with pear and egg yolk.
• ‘Hyang byeong’ Honey marinated yam coated with pine nut and gam tae.
• ‘Nu rung ji’ Rice popcorn with shrimp.
Tang pyeong chae
A dish resembling unity and harmony.
Four seasonal vegetables and crab meat wrapped in cowpea jelly.
Jeon
Savory jeon delicately with Green garlic and bigfin reef squid, served with a soy sauce enriched with bird shell.
Japchae
A dish resembling individuality and diversity.
Seasoned mushrooms dressed in grounded perilla seed, and charcoal-grilled abalone finished with perilla oil.
Myeon
From the chef’s memories with his grandmother.
Soybean paste based noodle topped with cham na mul and raw striped jack.
Hansang
A whole table for the highlight of the meal.
• ‘Sot bap’ Cast iron cooked byeong pung chwi rice.
• Hard Clam soup.
• Cod roe caviar.
• Jandae namul.
• Dandelion greens.
• kimchi.
• Charcoal-grilled striploin.
• Steamed butterfish
Husik
Dessert.
Punch with wild raspberries.
Dagwa
Han gwa and tea.
Dinner
250,000 KRW
Pairing (6 glasses)
200,000 KRW
In case someone in your party has food allergies or food restrictions,
we will prepare a personalized menu upon information 2 day in advance
- vegetarian menu available.
DINING
INFO
Opening hours
Tue
18:00~22:00(last order 20:30)
*Dinner Only
Wed~Sat
12:00~15:00(last order 13:00)
18:00~22:00(last order 20:00)
*Lunch and Dinner
Reservation
+82-2-540-8580
- We welcome young guests who can enjoy the tasting menu experience.
- Private dining room seats up to 8 guests.
Please contact us for more information.
Address
8F, 36 Gyeonghuigung-gil, Jongno-gu, Seoul, Korea