Founded by two post-80s Koreans, Seoul Kitchen is a miniature restaurant located in Victory Street, a city lined with fine restaurants. The environment adheres to the home style, with plain walls with log tables, chairs, hanging paintings and other objects, which looks simple and natural, suitable for friends to talk freely.
The restaurant focuses on Korean home-style staple dishes, including ginseng chicken soup, bibimbap, stir-fried rice, etc., as well as salads, Shin ramen, fried rice cakes and other flavors, which are quite in line with authentic Korean food. The signature ginseng chicken soup is a traditional dish of the Korean Peninsula, which is made by stuffing glutinous rice with whole chicken in the belly, accompanied by red dates, ginseng, astragalus and green onions simmered in a stone pot for a long time. The glutinous rice in the belly of the chicken is regarded as the essence of the dish, and it is soaked up in the flavor of the chicken and soup during stewing, and the mouth is dense and sweet, and when eating, you can simply peel off the chicken until it is soft with chopsticks and scoop it with a spoon.
For the main dish, try the spicy stir-fried pork neck bibimbap. The rice noodles are neatly covered with colorful vegetables such as seaweed, mountain thistle, shredded radish, and cabbage, and pork stir-fried in Korean hot sauce is added in the center. When eating, add the bibimbap sauce and stir evenly, in addition to the strong flavor of the sauce filling the tongue, there is also a complex sense of multi-flavor fusion, and the taste is unique. The popular dish of tteokbokki is a traditional Korean snack, originally a high-end court dish, which became popular after the end of the Korean War, and gradually stir-fried with sausages, vegetables and cheese, and the taste is inclined to be salty and spicy. At present, the restaurant provides two kinds of stir-fried cheese and stir-fried seafood, both of which are stir-fried in a thick sauce, with a Q-elastic taste and medium spiciness.
Ramen meals are made with Nongshim's Shin Ramen and Samyang's turkey noodles, which are made with kimchi, cheese and rice cakes. Among them, turkey noodles are extremely spicy and popular, with an average spiciness of 4400 SHU (Scoville indicator, used to measure capsaicin content), which is similar to the spiciness of Guajillo pepper in Mexico.
In addition to serving meals on wooden trays, the restaurant is served with traditional Korean chopsticks and spoons. The handle of this chopstick is made of a flat shape, which is different from the commonly used round-handled chopsticks, so diners need to adapt to it as much as possible to avoid the cutlery slipping.
The service is the short board of the restaurant. The clerk has an indifferent attitude when ordering and serving, pouring water and adding points need to be operated personally, which is unpleasant, and the store area is relatively limited, which can accommodate about 25 people at most.
