도르리 – Doreuri. Not sure how to describe this. It’s Korean but not Korean. Korean seasonal ingredients with a non-Korean presentation. The sign at the front door says “Modern Hanshik” which translates into modern Korean food.
Chef Jo just opened up a small eatery in back alleyway tucked into a residential neighborhood of Hapjeong (Mapo). [You gonna to have to trust your Naver Map cause you’re thinking how a restaurant is located in this neighborhood]. He spent 16 years working in the kitchens of Sheraton Walker Hill and Ritz Carlton (Seoul) and decided to open up his shop in Hapjeong. He has been open for only 3 months.
10-course meal for W48,000. The seaonal menu changes monthly. Each dish had a Korean seasonal ingredient but presented like a Western dish. For example, the yellowtail had a unique doenjang (soybean paste) sauce mixed with vinegar and mustard. The doenjang taste was subtle but definitely pronounced. Sweet potato (고구마) soup with truffle oil. Egg 계란말이 with a cream sauce that had tiny dried crabs. A baked seafood dish filled with olive oil, garlic and toasted bread. Korean-style oyster 전. Pasta with Gojujang Ragu sauce.. Every dish was presented with care, expertise and love. All I can say is that you must try this place.
Follow Chef Jo on Instagram
They are open everyday until 11 pm. No day of rest.
RESERVATIONS ARE REQUIRED. Someone walked in and while there were seats, they were turned away because the ingredients had to be procured a day in advance. For this price, it’s a steal.
Open for lunch as well. W20,000 for 5-course meal. If you want steak as part of lunch, W30,000
Wine bottle corkage fee – W20,000