[Itaewon] Korean Bar 21st Century Seoul/ 21st Century Seoul – Chef Kim Bong-su. Ahn Sang Hyundae Pyol
'Korean Bar 21st Century Seoul' where you can enjoy a unique reinterpretation of Korean food
With an exotic feel like a wine bar in Paris, France, Ansi Makgeolli, which was leading a traditional Korean bar in Itaewon, Seoul, met Chef Kim Bong-su and opened a second store, 'Korean Bar 21st Century Seoul'.
Korean Bar 21st Century Seoul
Address: 1st floor, 255-42, Itaewon-dong, Yongsan-gu, Seoul/ Tel: 010-9965-5112/ Business days: Friday and Saturday only open two days.
CEO and chefs of Korean Bar 21st Century Seoul.
Bar-shaped kitchen
Chef Kim Bong-su.
An ambitious restaurant prepared by combining Korean cuisine reinterpreted as New Korean cuisine and traditional sake by composing a course menu rather than a traditional à la carte menu.
When you walk into the Korean Bar 21st Century Seoul Restaurant, the bar and restaurant placed in front of the kitchen in a casual atmosphere further enhance the atmosphere of this place, with a DJ on one side of the restaurant.
Solsongju
At the beginning of the course, Solsongju, which spreads softly with its fragrance, is served, and a fun meal begins.
Domestic salmon gravlax. Soy yogurt. Mugwort sauce. herbs. nuts
A dish that had a lot of fun.
Cheonbi incense
Tapioca chips topped with green kohlrabi, squid, and delicacies. Grissini coated with soy flour.
It's fun and delicious. A combination of familiar flavors.
New cuisines that make good use of Korean characteristics are being offered.
Grilled eggplant. Lotus root apple kimchi.
The flavor that comes to mind is not as strong as the image.
Misomi-cooked matsutake mushroom and radish kamameshi. Miso tea.
Rice that makes good use of the aroma of matsugo mushrooms.
Beauties
Pharmacist's ligament. It is a very soft, fragrant drink that seems to break the prejudice against traditional Korean sake.
It has a soft, crisp acidity.
Flat pork coated with chive powder. mustard sauce. Water kimchi.
The pork is finely stacked and hardened to resemble a French paté, and the outside of the pork is coated with leek powder to express the compatibility we enjoy.
Sauces include mustard mustard sauce and kimchi with aromatic oils, and tasty dishes full of ingenuity.
Prawns. Abalone. Pine nut sauce. pear.
Ahwangju
Korean beef, red bean paste, and sesame tartare mixed with gochujang. Salted herring roe. egg yolk. sesame oil powder. Black rice chips
It unravels traditional Korean food with a sense of weight into a new bistronomy-style Korean cuisine that is simple yet complex.
Gosorizutsu
Black swallow
Cut cabbage like tagliatelle pasta and serve it with black sesame seeds and shellfish soup sauce
It was very unusual and tasty. The cabbage had a great texture. It has a pasta-like feel.
Mungyeong Wind
It's a liquor with an apple candy flavor.
Glutinous rice tart. Red sea ice cream.
There are a lot of tarts… a pity.
tangerines. Bellflower tea made with gelatin. Do you remember the middle one?…
service time. It's a specially made dessert.
Thank you
liquefied nitrogen dessert. Apples marinated in cinnamon-honey. roses.
A dessert that tastes as refreshing as it is fun to look at.
I'm actually watching the process. The impression of Chef Jang Jin-mo of Liquid Nitrogen Poseidon and Dining remains deep, and memories of that time come to mind. Are you going to open a new business this year?
Chef Kim Bong-su. CEO Ahn Sang-hyeon.
All of the food tastefully reflected Ansi Makgeolli's concerns.
If you want to find a unique New Korean cuisine that isn't just Korean food, I think 'Korean Bar 21st Century Seoul' is definitely the hottest place in Seoul.
'Korean Bar 21st Century Seoul' where you can enjoy a unique reinterpretation of Korean food
With an exotic feel like a wine bar in Paris, France, Ansi Makgeolli, which was leading a traditional Korean bar in Itaewon, Seoul, met Chef Kim Bong-su and opened a second store, 'Korean Bar 21st Century Seoul'.
An ambitious restaurant prepared by combining Korean cuisine reinterpreted as New Korean cuisine and traditional sake by composing a course menu rather than a traditional à la carte menu.
When you walk into the Korean Bar 21st Century Seoul Restaurant, the bar and restaurant placed in front of the kitchen in a casual atmosphere further enhance the atmosphere of this place, with a DJ on one side of the restaurant.
At the beginning of the course, Solsongju, which spreads softly with its aroma, is served, and a fun meal begins.
The overall atmosphere of the course includes new dishes that are familiar yet make good use of Korean characteristics, such as seaweed sauce coated with soybean flour and tapioca chips topped with squid and delicacies.
In particular, the main dish, Byeonguk, is a dish that best shows Chef Kim Bong-soo's ingenuity, and is an impressive dish that makes you feel as if you were in a Parisian bistronomy restaurant.
The pork is finely stacked and hardened to resemble a French paté, and the outside of the pork is coated with leek powder to express the compatibility we enjoy.
Sauces include mustard mustard sauce and kimchi with aromatic oils, and tasty dishes full of ingenuity.
The kosori sake, which is prepared with the main dish, seems to take the point of view of pork dishes with a thoroughly calculated flavor.
In addition to this, the 8 courses include Korean beef sashimi tartare mixed with gochujang, and black homemade rice cooked like tagliatelle pasta and served with black sesame seeds and shellfish soup
You can enjoy traditional heavy Korean food with a simple yet complex bistronomy style.
All of the food tastefully reflected Ansi Makgeolli's concerns. If you want to find a unique New Korean cuisine other than Korean food in a rut
I think 'Korean Bar 21st Century Seoul' is definitely the hottest place in Seoul.
Korean Bar 21st Century Seoul
Address: 1F, 255-42 Itaewon-dong, Yongsan-gu, Seoul
Tel: 010-9965-5112
Business days: Friday and Saturday are only open two days.