KwonSookSoo (2-star Michelin)
This is a review of the two Michelin-star Korean fine-dining restaurants KwonSookSoo. Many dishes were served, thus today's writing is anticipated to be lengthy.
In the same building as the gallery, you'll find KwonSookSoo on the 4th floor.
This is my first experience at a 2-star Korean restaurant, and my second 2-star Michelin dining after the experience at Alla Prima. I'm curious to see how a two-star Korean restaurant compares to the one-star Bicena, which I recently visited.
"KwonSookSoo is a place that presents modern Korean food using rare ingredients from all over the country and homemade soy sauce, kimchi, salted fish, and pickled vegetables.
I hope it will be a time for you to experience our high-end food culture while enjoying quality service that reproduces traditional Korea's high-class table culture in a modern way, as well as carefully selected wines and traditional liquors."
Chefs were known as "Sook-soo" during the Joseon dynasty, and as the restaurant's head chef is named Kwon Woo-Joong, the establishment was renamed to reflect his surname.
As soon as the reservation opened, the hall tables were booked solid, so we booked the last available reservation in the private dining room. These days, it is becoming harder than ever to get a table at a popular restaurant.
On top of the table, a Gyojasang (a type of traditional table) was set. That looked like the kind of thing that would be switched in the middle of the meal, but after I could see that the lower table was intentionally positioned at a low height.
Signature course 200,000 won
This menu is from November 2022. KwonSookSoo is well-known for constantly experimenting with new menu items, so the composition is often changing.
Juansang (Traditional Korean liquor and 7 kinds of bites)
Traditional Korean liquor was served as a welcoming beverage.
From the upper left : Jokpyeon with vinegar soy sauce, Venison jerky with perilla oil mayonnaise sauce, and porridge made of chestnut.
The chicken breast and cucumber-filled buckwheat crepe (memil jeon-byeong) were served in the brass bowl.
Sashimi on the round plate, and Baeng-eopo (dried slices of seasoned fish) on the wooden plate. On the right side of the white plate, you'll find an Octopus.
He advised us to start with the hot porridge and then I could eat whatever I wanted.
The Memil Jeon-byeong (buckwheat crepe) was the highlight of the meal. I expected a more standard flavor, but the fluffy texture and light, airy flavor reminded me of whipped cream, which was a pleasant surprise. The Octopus marinated in soy sauce was excellent, and I ate every last drop.
For me, the meal was a success right from the start thanks to the Juansang appetizer.
Traditional Korean Liquor
Savoie wine was also offered as an aperitif. The private room comes with an aperitif and costs 30,000 won more than the hall table.
Traditional Korean liquor went down smoothly, probably because it was the first alcoholic beverage I'd had since stopping breastfeeding. Whether the liquor was nice, or my mood was upbeat, I found it impossible to describe the situation logically.
It was the same with Savoie wine, but, as I have little experience with wine, I will not go into it further.
Mu-mandu (500 years of heritage)
Mandu (dumplings) without the skin by modernizing a recipe that's almost 500 years old. Minced tofu, beef, and radish are used in this cuisine, and it is topped with egg yolk, cucumber, and stone mushroom. The bottom is pine nut soup.
Dumplings without skin are quite unusual. Aside from the mild flavor, the supple texture was also a pleasant surprise. Even though pine nuts aren't my thing, I really enjoyed the soup made with them.
Yukhoe (Seasoned beef tartare)
2 types of Yukhoe made of chuck tender (beef) were served. Salted toha and shrimp were included on the yukhoe on the left, while vegetables and pickled red pepper paste were featured on the yukhoe on the right.
Then, he instructed us to eat the left yukhoe, and then the right. Both Yukhoe were so tasty.
Yukhoe with pine mushroom (Extra +45,000 Won)
On top, they sprinkled some finely sliced pine mushrooms. The sesame oil powder and soy sauce on the right can be added according to your taste.
Though there wasn't a lot, the meat was wonderful. Shredded pine mushrooms added an amazing aroma and the idea to turn sesame oil into a powder was brilliant.
Crabs from the Seomjin River
Crab meat, scallops, and green eggs are steamed in a crab broth and served with a milk foam flavored with ginger.
Put the shells aside and use a spoon to enjoy your crab meal. The foamy layer of ginger milk was a perfect balance.
Overall, I found KwonSookSoo's cuisine to be pleasant; it featured flavors that were subtle, novel, and mild. It was also good to be able to eat deliciously at my leisure, given the sequence or method of consuming most of the dishes was not complicated.
Shiitake and neungi mushrooms, beef, and mugwort fill the bowl; green onion and coriander leaves on top; and soy sauce at the bottom.
The soy sauce aroma in the Geumtaejjim was amazing and the green onion garnish that came along went well together.
Kong-guksu with truffle (Noodles in cold soybean soup)
Noodle with Yeongji soybean soup, morel mushroom, green bean, and Italian truffle powder sprinkled on top.
Soybean soup noodles aren't my favorite, but, I can honestly say that this bowl of soybean noodles was the best I've ever had. Look for KwonSookSoo if you want some tasty soybean noodle dishes.The morel mushroom I tried for the first time at a restaurant called Jae had a fantastic texture. This mushroom helped to balance the silky smoothness of the truffle soybean noodles.
Omija Juice Sorbet
It refreshes your mouth before the main dish comes out.
Aged Hanwoo (Korean Beef 1++)
Sikhye (traditional Korean rice drink) sauce covers the grilled Hanwoo. Long broccoli, shiitake mushrooms, carrot pickle, black garlic puree, and grilled zucchini were served on the side, with a black sesame tofu sauce spread underneath.
Tteokgalbi (Korean Hanwoo beef)
We have bokchoy, gomchwi vegetable rolls, seasoned dried radish, citron white kimchi, and shiitake mushrooms for the sides.
Even in other two-star Michelin restaurants, Jeongsik's Gimbap is not to be missed. KwonSookSoo's Tteokgalbi is a must-eat here.
Perhaps I had too high of expectations, teokgalbi turned out to be just okay. Still, I would like to say that every composition was delectable. The grilled lamb ribs are on my list of things to try the next time I visit.
Lemon ice cream, melon compote, pyeon-gang chip, and cheong-myeong gel make up this sweet treat.
To enjoy the sweet Pyeon-gang chip, simply break them up and eat them with other ingredients you're having. It was a lovely dish overall, with a wonderful, light flavor and a pleasant, clean aftertaste.
Mango Tart, Gaeseong Juak, Maejakgwa, Earl Grey Cake, and Green Tea Panacotta, clockwise from left.
At the end of the meal, coffee and dessert were served.
Among them, the Gaeseong Juak was the best. This is a traditional Korean dessert with a chewy doughnut texture, it was my first time tasting it.
Ginseng candy and Macaron (perilla oil flavor)
Thanks for the congratulations and the thoughtful present.
Traditional Korean liquor was displayed in bottles.
Leaving the hall, here is the view you'll get of it as you walk out the door. The hall was large, there was plenty of space between seats.
When the menu of KwonSookSoo is updated, it will be one of the few restaurants where I will consider making a return visit.
Address : 37 Apgujeong-ro 80-gil, Gangnam-gu, Seoul OPEN GOOGLE MAP
Phone : +82-507-1354-6268
Operation Hours : Tuesday - Saturday 12:00 - 22:00 (Break time 15:00-18:00 )
Website : kwonsooksoo.com/
Instagram : Click here for images
Reservation : Click here for reservation
Writer : aaoossiinnaa
Special thanks to aaoossiinnaa
kwonsooksoo seoul restaurant michelin 2-star