Solbam (1-Star Michelin)

Located on the second level of the Baekyoung Building, Solbam is a Michelin-starred Korean Fine Dining restaurant. To reach this culinary gem, simply take exit 10 from Hakdong Station and walk a short distance toward the police station.

solbam michelin 1star seoul korean restaurant

Menu

Solbam Tasting Dinner Course 350,000 won (+ 7 glasses Wine Paring 250,000 won)

The course will be slightly different because I do not eat duck, goose, or liver.

Drawing Room

We started our meal in this welcome area with an amuse-bouche before heading to the main restaurant.

Hangjeongsal (pork), Chicken liver (replaced with avocado for me)

I told them ahead of time that I couldn't eat chicken. Instead, they brought creamy avocado that had a similar texture.

Pâté de Campagne (left); The bacon was stuffed with Hangjeongsal, Samgyeopsal(pork belly), and pistachios. Coated with powdered homemade jerky.

Onion chips (right) stuffed with chicken liver mousse (or avocado mousse) and almonds. With maple syrup on top.

Dom Perignon (Millesime Brut 2013)

Caviar, Corn, Jamón

Sweet and chewy corn-shaped rice cake (right).

Fromage blanc cheese and bavarois sauce. Butter-coated corn around the edges. Dauricus caviar with thinly sliced Jamón in the center.

Solbam Main Hall (Private rooms can be reserved for 4 or more people)

Tomato, Tuna, Orange, Clam

Mulhoe (raw fish soup) as an appetizer. Lightly seasoned tuna fillets marinated in a lemon-soy sauce. With local urchin and lightly blanched clam.

Broth made of tomato/orange and added with oil drops made from perilla leaves.

Ephemere (013 Blanc de Blancs, Extra Brut 2015)

Scallops, Dill, Fennel

Creamy and flavorful scallop dish. A combination of raw scallops and fennel make up the base of the dish in the bowl, which is topped with dill cream sauce, cream cheese bavarois sauce, and dill oil. Along the edge, you can see two varieties of kelp and lime.

Add the fish roe and quail egg whites to the bowl and mix them well. Then, put the mixture on brioche chips and eat it together.

Dr. Burklin-Wolf (Ruppertsberg 2021)

Fish (Pomfret), Shrimp, Zucchini

A steamed dish with fish wrapped in zucchini. Grilled croaker, stir-fried prawns, and zucchini puree make up the bottom layer.

Broth is made with dried shrimp, clams, and shrimp heads.

Pierre Boisson (Auxey Duresses 2020)

Lobster, Baby cabbage, Hapjajang

Grilled over charcoal, the lobster was delicately coated with Hapjajang sauce (made by boiling down 100kg of famous local mussels). The garnish on the left is a combination of baby cabbage and chopped lobster.

Although the absence of the signature dish, Jeonbok (Abalone) was disappointing, but the salty, flavorful, and chewy lobster that was served was absolutely delectable.

Tangerine, Grape, Lemon verbena

A refreshing, sweet citrus sorbet that will cool down and cleanse your taste.

La Vaeni Naoussa (Grande Reserve 2016)

Duck, Tofu, Chives, Potatoes (or Geumtae Fish, Tofu, Chives, Potatoes)

Tofu and a mousse made of chicken fills the roasted duck.

For me who can't eat duck, Geumtae fish (right) grilled over fire was served instead. Both were accompanied by pickled potatoes.

The ingredients for the mashed potatoes are slightly different. The duck's accompanying potato dish (left) had duck leg meat, duck broth, and oil for seasoning, while mine (right) had a variety of chopped veggies, beurre blanc sauce made with butter, and chive oil.

Casanova di Neri (Tenuta Nuova 2017)

Yu Kurosaki knife notifies you that Hanwoo (Korean beef) is the following course.

Hanwoo (Korean beef sirloin), Eggplant, Basil, Buckwheat

Wet-aged for 6 weeks, the sirloin steak was infused with smoky applewood flavor and served with a steak sauce made from anchovy and water parsley, garnished with smoked mushrooms, boiled buckwheat, and eggplant, and finished with dried eggplant on top.

Brush the sauce on the sirloin with pine needles, it enhances the flavor.

Choosing chopsticks

Time to choose chopsticks to meet Solbam's hidden menu. Pick out your favorite pair of wooden chopsticks, and then after the meal is over, they'll wash and package them as a gift.