Mokseokjeong: A Refined Korean Dining Experience in Samcheong-dong, Seoul
A Korean Cuisine Gem in Samcheong-dong, Seoul
Bukchon Dinner Hanjeongsik (Korean Set Menu) Course
Mokseokjeong
29, Palpan-gil, Jongno-gu, Seoul
Samcheong-dong, while charming, doesn't have an abundance of truly exceptional restaurants. So, I'm excited to share my visit to Mokseokjeong, a newly opened Korean restaurant with a delicious dinner course!
1. Location and Parking
Mokseokjeong is located on Palpan-gil, near the Blue House. The neighborhood itself is quaint and delightful, with many trendy shops, making it perfect for a leisurely stroll.
Pass the Kukje Gallery and the Brazilian Embassy, and you'll find the street as pictured. Follow the red arrow, and you'll soon arrive at the restaurant.
The exterior of the restaurant is a beautifully renovated Hanok (traditional Korean house), blending traditional charm with modern sophistication. It definitely built up my anticipation even before entering!
Parking can be a challenge in this area, but Mokseokjeong offers its own parking, which was very convenient.
2. Interior
As a Hanjeongsik specialist near Bukchon Hanok Village, the interior reflects the traditional Hanok style. The restaurant operates on a reservation-only basis, and its intimate size creates a cozy and pleasant atmosphere.
Mokseokjeong Room
There are about four tables in the main hall, and private rooms are also available, perfect for intimate gatherings.
Despite its smaller size, the restaurant doesn't feel cramped; it's cozy and comfortable, ideal for a date or small gathering!
3. Menu
The signature dish is the Omakase Korean Course, which many people seem to order. The Hanjeongsik course menu is named after the restaurant: 木 (Mok/Wood) and 石 (Seok/Stone). We opted for the 石 (Stone) course.
Wood was in the late 40,000 KRW range per person, while Stone was in the late 60,000 KRW range. Note that prices may vary, so it's best to check before your visit.
They also offer a la carte items for additional orders.
Stone Course: Bite-Sized Delights
The Mokseokjeong Stone course is comprised of five themes: 'Bite-Sized,' 'Raw,' 'Warmth,' 'Sotbap (Stone Pot Rice),' and 'Closing.'
It started with sweet dried jujube chips and savory buckwheat chips.
Next was the chickpea and corn medley with creamed Gangwon Province corn. The sweetness was just right, and the textures of the chickpeas and corn complemented each other perfectly, making for a delightful start to the meal.
Stone Course: Raw Delights
The second course featured fresh raw fish and meat.
First, sea bream (Chomdom) sashimi served with aged kimchi. The aged kimchi was incredibly delicious and paired beautifully with the fresh, locally caught sea bream. The accompanying sauce was refreshing, both visually and taste-wise.
Next was the black beef tartare, a visually striking dish made with squid ink.
The Bukchon dinner Hanjeongsik black beef tartare was made with prime Hanwoo (Korean beef) chuck flap tail meat. It was more refined than your usual tartare, almost a complete dish in itself. Eating it with the arugula added a refreshing touch that I loved.
Warmth Course
Following the raw dishes, three warm dishes were served. First up was smoked short rib, hay-smoked with Chamnamul (Korean Parsley) salad.
The hay smoking added a subtle, sophisticated smokiness. Paired with the flavorful Chamnamul, it was a complex and luxurious experience.
Next was the galbi-tteokgalbi (rib patty) with butternut squash puree. The pairing of tteokgalbi with butternut squash puree reminded me of a steak with no-fail butternut squash puree: a perfect blend of East and West! The sweetness of the butternut squash puree complemented the tteokgalbi, creating a unique twist on a classic combination.
The final dish was ray fin steamed with minnows on top, which was my absolute favorite! It captured the essence of Mokseokjeong in my mind.
The fact that it was my favorite dish probably says it all about how delicious it was. Unlike the usual spicy sauce for steamed fish, this dish had a hint of Chinese influence. The flavor was fantastic, and the ray fin was incredibly tender and savory, showing the care they put into sourcing their ingredients.
Meal with S솥밥
The meal was served next, and as expected from a Hanjeongsik restaurant, it came in a sotbap (stone pot rice). The carefully prepared rice in a thick pot was served nicely divided on our tables.
It was served with beef radish soup made of Hanwoo (Korean beef) bone broth. You might think, what's so special about stone pot rice with beef radish soup at a Hanjeongsik restaurant? But as someone who's been to many Korean restaurants, I can confidently say that the quality of the sotbap here was exceptional.
The sotbap was buttered with sea squirts and Korean sea bream, with generous portions of scallops and sea bream, adding to its unique aroma and premium status.
It came with four types of homemade side dishes and kimchi, which was crisp and delicious. I usually don't eat kimchi outside, but here, we finished a plate in no time!
As you can tell from the color, the soup had a rich flavor. While some find comfort in a bowl of soup abroad, I am a Korean who finds healing in a bowl of hot soup.
Even the Dessert Menu Was Elegant
The Samcheong-dong Palpan-gil Bukchon Mokseokjeong course ended with dessert and plum tea. The dessert was beautifully plated, with three bite-sized treats that were both pleasing to the eye and palate.
The three desserts incorporated Western elements into Korean flavors. They weren't too heavy, and the presence of cheese was a personal favorite.
A refreshing plum tea completed a delightful dinner date. That concludes my visit to Mokseokjeong in Samcheong-dong!
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