서교고메 – A 2019 Michelin Guide Plate awarded restaurant.

“At Seogyo Gourmet, Chef Choi Ji -hyeong serves up dishes that are close to his heart, including sundae. As a young boy, he grew up eating and making abai-sundae – blood sausage stuffed with glutinous rice, vegetables and pig’s blood. It’s a specialty of Hamgyeongdo Province in North Korea where his maternal family hails from. By staying true to his grandmother’s recipe, he pays homage to his family’s history. Together with his team, the Eleven Madison Park-trained chef offers familiar local dishes with a whimsical twist.” – Michelin Guide Inspectors [2019]

We went, it was great and we recommend. The menu is on the small side for what is offered but it was super delicious. To accompany the dishes, they have traditional Korean rice drinks – makeoli – along with red and white wines.

Note that they are only open in the evenings from 6:00 to 10:00 and closed on Mondays.

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Michelin Guide Write-Up

Seasonal menu item – the raw 전어 or the dotted gizzard shad or spotted sardine, a member of the herring/sardine family. W16,000. Unbelievably cheap.
Raw 전어 with tofu foam. Amazing dish. Just hope it is on the menu when you go there.
The signature soondae dish – Chef Choi’s interpretation. 
Different types of dipping salts for the soondae sausages.
Grilled octopus dish. Another delicious dish!
Another special of the day – spicy beef hot pot. It wasn’t spicy at all.
Truly aged kimchi
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