Seol” (or snow) refers to the white color of burning charcoal. “Jeok”, back in ancient Korea’s Goryeo era, means grilled meat. “Seolhamyeok” depicts the dreamy scene as the Korean royalty enjoyed steaming-hot grilled meat on a snowy night.

Newly opened to greet Hong Kong diners, the aptly named Seolhamyeok Korean barbeque restaurant retains the essence of the high-end experience. Following the prestigious trajectory, the restaurant serves up both time-honored and ground-breaking Korean cuisine and barbeque options, to exemplify the legacy of traditional Korean meat-grilling.

Seolhamyeok DNA 1 – Decor that is reminiscent of the Goryeo era

The decor of the restaurant converges traditional Korean architectural and contemporary artistic elements. The entire space is divided into two sections. The first section comprises rustic slate stone and natural wooden frames, to transport one back to a classic Korean village. A complete departure from that, on the other side, is an arch with two LED screens installed. The projected flames and lightings combined reimagine what Korean barbeque was like, back in the Goryeo period. What the ambience creates, is an innovative family dining experience that evokes all senses.

Seolhamyeok DNA 2 – Cuisines made with premium-grade ingredients

Diamond-cut short ribs for a dazzling dining experience

No Korean barbeque experience would be complete without short ribs. The rarity levels up as the restaurant’s Marbled Korean Short Ribs curates an unparalleled pleasure – thanks to the way they are cut and seasoned. Forget the rectangular strips; the short ribs are cut instead, into diamond shapes. The thoughtful preparation means efficient marination and to ensure the meat is evenly-cooked. The ribs are seasoned with pink mustard sea salt, sesame oil, and yellow mustard. Slightly charred on the outside, but moist and tender on the inside, the ribs are richly-flavored without being too overpowering.

Dry-aged Kuroge Wagyu Beef (Gold-grade)

One of the chef’s recommendations is the aged steaks in the butcher. Aged beef is much loved for its richer flavor and more tender texture. With dry-aging, the meats are stored between zero and four degrees Celsius, with the humidity level of 80%. The process takes about two to five weeks from start to finish. After our customers have confirmed the specific cut of a piece, the dry-aged part will be cut out and blowtorched. Customers can sit back and relax as the staff prepares the meat for them, or be in charge completely.

Not to be missed is the Kuroge Wagyu Beef (Gold) – a hybrid between Japanese Wagyu and American Angus beef. The Gold-grade is a coveted equivalent of M9 and A3 beef rankings.  the even marbling adds to the tenderness of the top blade cut. Both the pinkish hue and texture remind one of tuna. The well-marbled fat renders off slowly as soon as it hits the grill, releasing intense flavors that are truly forgettable.

Classic Korean home cooking – Galchi Jorim

Besides grilled meat, Seolhamyeok’s menu is also filled with an array of Korean home cooking favorites, among which, is Galchi Jorim – or Korean braised beltfish. While beltfish isn’t exactly the most common type of fish to work with in Hong Kong, its popularity among our Korean counterparts is not to be overlooked. Beltfish is recognized for its elongated shape with a thin, pointed tail and its silvery sheen. Thanks to its abundance of magnesium and vitamin D, beltfish is said to boost memory and the absorption of calcium, as well as lowering blood pressure and blood lipid levels.

The fish is first seared on both sides, then tossed in the homemade chili sauce. Potatoes, carrots, and stock are added to the marinated beltfish in the pot and braised for 20 minutes. Galchi Jorim fills the room with such impeccable fragrant as one picks up the richly flavored beltfish. The potatoes and carrots also soak in all the intense flavors to harmonize the whole dish, making it one of the hot-ticket items on the menu.

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