Soseoul Hannam
Seoul, South Korea
⭐1 Star
The Experience
From Michelin Guide
Inspired by local culinary traditions but dedicated to expressing the modern-day sensibilities of Seoul cuisine, Soseoul Hannam serves up contemporary Korean food using ingredients that are most familiar to the local palate. The chef's creations are an homage to some of the more typical dishes and preparation techniques, including seasoned salads, pan-fried and braised dishes. Kelp chips, rich soybean paste stew, sliced raw fish with gomchwi (Fischer's ragwort) and aged kimchi, and chargrilled webfoot octopus are some of its signature offerings. The restaurant also offers traditional liquor pairings.
Unique Things
From Visitor Experiences
Creative Fusion of Traditional Korean Flavors with Modern Techniques
Soseoul Hannam uniquely blends traditional Korean ingredients and flavors with contemporary culinary methods, such as pairing tender abalone with an apple juice reduction and placing strawberries atop oysters, showcasing a playful yet respectful reinterpretation of Korean cuisine.Signature Noodles with Fermented Dried Persimmon Sauce
The restaurant offers a modern take on bibim makguksu, a classic Korean noodle dish, by fermenting dried persimmon with soy sauce to create a deep, complex flavor, combined with sesame and perilla oils and buckwheat noodles, highlighting an unconventional ingredient usage and fermentation technique.Traditional Korean Liquor Pairing Service
Soseoul Hannam provides a traditional Korean liquor pairing alongside its tasting menu, enhancing the dining experience by integrating authentic Korean alcoholic beverages thoughtfully matched to the courses.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Soseoul Hannam in Seoul are:
Abalone: Featured in a standout dish where it is tenderly cooked to melt in the mouth, paired with a refreshing apple juice reduction that enhances its oceanic flavor.
Strawberries and Oysters: Used innovatively together, strawberries are placed atop oysters, showcasing a playful yet respectful fusion of traditional Korean flavors with modern techniques.
Dried Persimmon: Incorporated into the sauce for their signature noodles (a reinterpretation of bibim makguksu), dried persimmon is mixed and fermented with soy sauce to deepen the flavor profile.
Sesame Oil and Perilla Oil: These oils contribute savory and fragrant notes, especially in the signature noodle dish, complementing the buckwheat noodles and other ingredients.
Kelp (Seaweed): Used in dishes like kelp chips and as part of the rich soybean paste stew, kelp adds umami and texture, reflecting local culinary traditions.
These ingredients are significant as they blend traditional Korean elements with innovative culinary techniques, creating a modern yet familiar dining experience that highlights seasonal and local flavors. The use of ingredients like dried persimmon in fermentation or pairing strawberries with oysters exemplifies the chef's creative approach to Korean cuisine.