- The omakase-style course you can experience only at “Mok Seok Jung” is not served all at once, each plate is brought out in sequence at your pace, so you can enjoy the meal in a calm, unhurried flow.
- The menu is made with fresh ingredients sourced every morning and changes with the seasons, centered on hanwoo and seasonal produce, letting you experience Korean cuisine with real depth.
- The hanok-style space feels neat and understated rather than overly decorated, with soft natural light coming through the wooden lattice windows, creating a quiet, steady dining atmosphere.
- With each dish, you also get an explanation of the ingredients and how it is composed, so it naturally becomes more than just a meal, it is also a way to better understand Korean food.
- Private rooms are available, so you can focus on conversation without distractions, it is an easy, comfortable place to visit with a partner, family, or international guests.
- It is also close to the alleyways of Bukchon and Samcheong-dong, making it a perfect stop on a route filled with hanok charm, an easy way to complete a special day.
Category | Composition |
Mok (木) Matgim course ₩48,000 | Dried Jujube Chips And Buckwheat Chips, and white soybean milk with Korean melon pickles → Flounder sashimi with makjang sauce, octopus sashimi salad with persimmon vinegar dressing → Pork stir-fry with zucchini purée, three-color steamed stingray → Hanwoo beef bone seaweed soup, minced rib meat and garlic scape stone-pot rice → Handcrafted Korean Tea Cookies, Digestive Tea |
Seok (石) Matgim course ₩68,000 | Dried Jujube Chips And Buckwheat Chips, and white soybean milk with Korean melon pickles → Flounder sashimi with makjang sauce, Beef Tartare With seaweed oil & squid ink powder → Steamed Hanwoo beef with Cypress, three-color steamed stingray, Korean Beef Patties with Sweet Pumpkin Purée→ Hanwoo beef bone seaweed soup, aged kimchi and salmon stone-pot rice → Handcrafted Korean Tea Cookies, seasonal ice cream, Digestive Tea |
Jeong (情) Matgim course ₩98,000 | Dried Jujube Chips And Buckwheat Chips, and white soybean milk with Korean melon pickles → Flounder sashimi with makjang sauce, octopus sashimi salad with persimmon vinegar dressing, Beef Tartare With seaweed oil & squid ink powder → Shrimp and scallop steamed dish topped with hand-pulled dough, three-color steamed stingray, straw-smoked Hanwoo++ nakyeop-sal grilled → Hanwoo beef bone seaweed soup, sea urchin and abalone stone-pot rice → Handcrafted Korean Tea Cookies, seasonal ice cream, Digestive Tea |