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.
• ‘Tangsu’ Deep-fried bamboo shoot stuffed with ingredients.
Myeon
Noodles served in a rich, velvety soybean soup.
A dish that captures the essence of the season, crafted to highlight the purity of nature’s bounty.
Hoe
'Mulhoe'
Featuring delicately sliced raw horse mackerel, Korean melon, and cucumber, served with a refreshing gochujang sauce.
A perfect summer delicacy.
Japchae
A dish resembling individuality and diversity.
Seasoned mushrooms dressed in grounded perilla seed, and charcoal-grilled abalone finished with perilla oil.
Hansang
A whole table for the highlight of the meal.
• ‘Sot bap’ Cast iron cooked red potatoes rice.
• Chili pepper leaves muchim.
• Coriander geotjeori.
• garlic scapes.
• Kimchi.
• Charcoal-grilled Tteoggalbi.
Husik
Dessert.
Punch with wild raspberries.
Dagwa
Han gwa and tea.
Lunch
150,000 KRW
Pairing
4 glasses 120,000 KRW
Han ip geori
Assorted amuse bouche.
• 'Jeung pyun’ Steamed bun made with buckwheat and mak geo lli.
• ‘Nu rung ji’ Rice popcorn with seasoned raw shrimp.
• 'Yuk hoe’ Korean beef tartare with pear and egg yolk.
• ‘Tangsu’ Deep-fried bamboo shoot stuffed with ingredients.
Myeon
Noodles served in a rich, velvety soybean soup. A dish that captures the essence of the season, crafted to highlight the purity of nature’s bounty.
Hoe
'Mulhoe'
Featuring delicately sliced raw horse mackerel, Korean melon, and cucumber, served with a refreshing gochujang sauce.
A perfect summer delicacy.
Jeon
'Mineo jeon'
Pan-fried seasonal fish for summer vitality, accompanied by a northern surf clam soy sauce.
Japchae
A dish resembling individuality and diversity.
Seasoned mushrooms dressed in grounded perilla seed, and charcoal-grilled abalone finished with perilla oil.
Hansang
A whole table for the highlight of the meal.
• ‘Sot bap’ Cast iron rice with red potatoes.
• Soybean paste soup.
• Chili pepper leaves muchim.
• Coriander geotjeori.
• Cod roe caviar.
• 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