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
Steamed bun made of buckwheat and makgeolli,
raw beef with pear and egg yolk, and yam coated with honey
and pine nut powder
Chae
Seven varieties of namuls, paired with the sweetness of snow crab, are wrapped in dongbu-muk and elegantly arranged.
Japchae
Mushrooms are often referred to as treasure of the forest. Sauteed three varieties of mushrooms intensified with perilla seed sauce. It presents with tender abalone.
Myeon
Soybean paste noodle is a reflection of the chef's cherished memories. Garnish with cham namul and pan fried shrimp
on the top.
Hansang
All of these dishes are served on one table. The rice made with pumpkin for abundance is cooked in an iron pot.
Prepared with soybean soup, cilantro salad, bellflower root gangjeong, canola greens and kimchi
Tteoggalbi is royal beef cuisine and grilled over charcoal.
This dish enriches the hansang.
Husik
A savory and sweet chestnut porridge made with chestnuts, the harbingers of autumn. It wraps up your meal, capturing the essence of this season.
Dagwa
Dagwa is tea with comfits. It represents finish time spent in Restaurant Jueun, enjoying luxurious food.
Lunch
150,000 KRW
Pairing
3 glasses 70,000 KRW
5 glasses 120,000 KRW
Han ip geori
Steamed bun made of buckwheat and makgeolli,
seasoned raw prawns and rice crust, raw beef with pear and egg yolk, and yam coated with honey and pine nut powder.
Chae
Seven varieties of namuls, paired with the sweetness of snow crab, are wrapped in dongbu-muk and elegantly arranged.
Nakji
Delicately blanched nakji-octopus harvested in mud flat.
Slightly tossed with water parsely in green yuza soy sauce and topped with pears and asparagus.
Japchae
Mushrooms are often referred to as treasure of the forest. Sauteed three varieties of mushrooms intensified with perilla seed sauce. It presents with tender abalone.
Myeon
The soybean paste noodles
are a reflection of the chef’s cherished memories.
Garnish with cham namul and sliced raw amberjack on top.
Jjim
Steamed butterfish is served with a seafood porridge.
The addition of cilantro, jangajji and sweet potato stem kimchi provides a refreshing to the dish.
Hansang
All of these dishes are served on one table.
The rice made withpumpkin for abundance
is cooked in an iron pot.Prepared with Korean beef soybean paste stew, cockle,
bellflower root gangjeong,
canola greens, and kimchi.
The korean sirloin is delicately marinated in a special sauce
and grilled over charcoal.
This is the completion of hansang.
Husik
A savory and sweet chestnut porridge made with chestnuts, the harbingers of autumn. It wraps up your meal, capturing the essence of this season.
Dagwa
Dagwa is tea with cofits.
It represents finish time
spent in Restaurant Jueun, enjoying luxurious food.
Dinner
250,000 KRW
Pairing (7 glasses)
200,000 KRW
In case someone in your party has food allergies or food restrictions,
we will prepare a personalized menu upon information 24 hours 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