Renovated Korean eatery offers fresh takes on classic dishesA La Carte
July 7, 2019
Story By: Brandon Bosworth | Photos by: ANTHONY CONSILLIO
Located in the Waikiki Resort Hotel, Seoul Jung offers authentic yet modern Korean cuisine in an elegant setting. The restaurant underwent extensive remodeling earlier this spring, and now features beautiful monkey pod tables and an open, airy floor plan. In addition to the main dining area, there is a banquet room that can accommodate 100 guests.
The revamped look carries over to its selections, with a new lunch menu debuting this week. For the menu, executive chef Wook Jin Lee has created innovative interpretations of local and Korean favorites.
For example, the Poke Bowl ($12) blends influences from Hawaii and Korea. Fresh ahi, avocado, cucumber, nori, arugula, green onion, daikon and masago are artfully arranged then served with three different sauces: a special Korean-style shoyu blend, a lemon citrus sauce and a spicy mayonnaise.
The LA Galbi Bowl ($15) comes with short rib, onions, cabbage, broccoli, cauliflower and mushrooms. It gets its name from the way the meat is cut. The Los Angeles style of slicing galbi differs from the traditional Korean slice, and features cut bones peeking out along the long edge. This allows the marinade to penetrate faster and deeper.
Seoul Jung also has its signature dishes. The Braised Butterfish ($35 lunch; $37 dinner) pairs delectable butterfish with daikon, tofu and mochi. Jalapenos add a spicy kick.
If you want to tap into your inner caveman, give the Dino Galbi ($45) a try. This enormous dish is only served at dinner, and the dinosaur-inspired name hints at its size. Two pounds of marinated, hand-cut big bone short ribs are served with onion, cabbage and pineapple. The meat is layered; after a diner has finished off the first layer, the Dino Galbi is taken back to the kitchen where the meat closest to the bone is cut — it’s like getting two dishes in one.