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.

Naver Store Info

Follow Chef Jo on Instagram

No Parking. 

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

The sign at the front door says 모던 한식, 와인, 코스요리, 예약제, 한식다이닝 which translates into “Modern Hanshik, Wine, Course Meal, Reservations Required, Korean Food Dining.”
Chef Jo
The menu changes monthly with slight variations throughout.
The first course – fried vegetables
Chef plating the yellowtail fish which is currently in season.
Yellowtail (방어) sashimi with doenjang infused/inspired sauce.
Wife’s plating of the yellowtail dish. They did not spare any expense on the plate, utensils, glasses.
He did not skimp on the quality of the utensils. All of the cutlery is Laguiole from France. He matches the color of the cutlery with each table. So me and my wife had matching red colored Laguiole cutlery and the couple next to us had matching yellow Laguiole cutlery. #realdeal 
Laguiole’s signature knob / seal.
Interior is very cozy
Plating the small octopus
He is even a fisherman. Before he opened up the restaurant, he went fishing and caught his own octopus to serve at the restaurant. He froze all of his catch. Tasted delicious. 
Whiskey highball cocktail – W8,000
The sweet potato soup with truffle oil. Wish he could have given me more. 
Wine was priced reasonably. W55,000. You can bring your own bottles of wine with W20,000 per bottle wine corkage 
They have been open for 3 months. Hence – Episode 3. The menu changes monthly. If he changes the menu within that month, then he will notate it with a -#. In this case, he didn’t change the menu from December yet but he has had 8 variations from the initial December menu, hence Episode 3-8. 
Plating the Korean style egg omelette dish.
With cream sauce
The 계란말이 (Korean style egg omelette) with cream sauce and miniature dried crab. 
The dried miniature dried crab
Pan fried egg battered oyster 전.
The Spanish dish – cooked seafood in olive oil and garlic with toasted bread to dip into the olive oil and garlic. 
The gochujang ragu pasta. OMG, so delicious! 
Parmesan cheese being grated on
Ingenious! True fusion at work. Pasta with gochujang ragu sauce.
This steak was incredibly tender, tasty and delicious. While it doesn’t look like much, it was enough.
Steak was prepared sous vide and then pan seared.
Dessert
W48,000 for this 10-course meal was worth it. No doubt.
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