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
It means something to be eaten in one bite. Welcome drinks made of natural vinegar, steamed bun made of buckwheat and makgeolli, and pyogo mushroom stuffed with deodeok and pine nut paste.
Juk
Tarak juk is porridge made of precious dairy in Joseon dynasty. Finely ground chestnut embodied autumn essence enhances the flavor.
Naengchae
Delicately blanched nakji octopus harvested in mud flat.
Slightly tossed with water parsley in green yuza soy sauce
and topped with pears and asparagus.
Myeon
This soybean paste noodles are a reflection of the chef's cherished memories and flavors of the season.
Plump shrimp is grilled and coated with infused shrimp oil.
It boasts tender flash with sweet finish.
Bansang
Old pumpkin rice cooked in iron pot served with soybean soup, jangjorim, chili pepper leaf and yeolmu kimchi. Neobiani, royal beef cuisine, grilled over charcoal and enriches the bansang.
Husik
Pear is rich in vitamins and fiber, and have been known to be excellent for digestion since ancient times. Poached pear
with sliced jujube, ginger, bell flower root and chestnut.
Dagwa
Dagwa is tea with comfits. It represents finish time spent in Restaurant Jueun, enjoying luxurious food.
Lunch
150,000 KRW
Pairing (5glasses)
120,000 KRW
Han ip geori
Steamed bun made of buckwheat and makgeolli, pyogo mushroom stuffed with deodeok and pine nut paste, and beef with crunch vegetables rapped in cabbage.
Juk
Tarak juk is porridge made of precious dairy in Joseon dynasty. Finely ground chestnut embodied autumn essence enhances the flavor.
Naengchae
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 four varieties of mushrooms intensified with perilla seed seasoning. It presents with tender abalone.
Myeon
Soybean paste noodle is a reflection of the chef's cherished memories. Plump shrimp is coated with shrimp oil infused. It boasts tender flash with sweet finish.
Tang
Seung-gi-ak-tang means the taste of food is transcending the pleasure of entertainment. Jeon made with sea bream and five colors ingredient creates a gorgeous harmony with rich beef broth.
Hansang
All of these dishes are served on one table.
The Iron pot rice with roasted old pumpkin prepared with
soybean soup, jangjorim,
aster leaf and yeolmu kimchi.
Neobiani is royal beef cuisine.
It adds burdock and grilled over charcoal. Served with pork jowl-kimchi jjim. This is the completion of Hansang.
Husik
Pear is rich in vitamins and fiber, and have been known to be excellent for digestion since ancient times. Poached pear with sliced jujube, ginger, bell flower root and chestnut.
Dagwa
Dagwa is tea with cofits.
It represents finish time
spent in Restaurant Jueun, enjoying luxurious food.
Dinner
250,000 KRW
Pairing (7 glasses)
180,000 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