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korean food / seoul / 5 European-style handmade charcuterie restaurants, the new normal of gastronomy – 2404

“New normal” means a new standard that is emerging as the times change. Following the economy and lifestyle, a new normal craze is raging in the restaurant industry as a world of gastronomy that has never been experienced before has opened up. In the past, there was a perception that food such as pork and ham was eaten grilled over a fire. Recently, interest in “charcuterie,” where you can enjoy the natural umami of meat, has become hot, and it is offering a new direction for gastronomy.

Charcuterie (charcuterie) is a word derived from “charcuterie,” which means butcher of pork in French, and means processed meat made using all parts of pork, from lean pork to parts such as entrails and tails. Charcuterie is created with a variety of different cooking methods, such as salting or smoking, cooking and steaming, and drying in the wind, even if it is the same type, depending on the taste of the person making it. As an example, thin ham made by processing the back leg of a pig is also produced in a variety of forms, such as jamon (Jamon, Spain), prosciutto (Italy), salami (Italy), salami (Italy), jambon (France), and Schinken (Germany), depending on conditions such as humidity, salting method, and drying time.

Other than that, “sausage” and “salami” made by filling the intestines with finely chopped meat and fat, etc., “pate” and “terrine” made by putting ground meat and various vegetables in the pastry dough, “jamon,” which has gone through a drying and aging process by salting the back leg of a pork in salt, “prosciutto” made by salting the thigh of a wild boar and then cutting it into thin slices; “riyet” where meat is boiled with fat and spread on bread and toast in a spread style; and baguette, which is sliced in half You can discover the endless world of charcuterie, such as jambon jambong with minced crab, ham, and the butter-filled sandwich “jambon beur.” Let's meet the 5 best European-style homemade charcuterie restaurants in the new normal of gastronomy and the new world of flavors.

Seoul's charcuterie restaurants include Seocho-dong Maejongjo, Mangwon-dong Salt Shop Deli Mangwon, Seongsu-dong Sesqumensul, Seongsu Farm Fresh Factory, Yeonnam-dong Rampas 81, Hannam-dong The Charcuteria, Hannam-dong Mitrocal, Geumho-dong Sip (sip), Hannam-dong Hans&Gretel, Seorae Village Velota, Yeonhui-dong Southern Stuffing, Itaewon Hannam-dong Cheeseflow, Yongsan Realism Bacon, etc.

1. 'Maison Jo' in Seocho showcases authentic French charcuterie

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“Maison Joe” is run by Chef Zhou Lam, who worked for 5 years at the famous charcuterie specialty store “Masion Verot” in the Basque Country of France and built up strong skills. You can get a glimpse of her extraordinary ability and love for charcuterie to the extent that she was the first Korean to obtain a certificate from the French national charcuité. We offer about 15 to 20 diverse menus using pork from Jeju. Thanks to its light flavor and soft texture, there are a variety of menus available, such as “jambon blanc,” which is used as an ingredient in sandwiches, “jambon persier,” which is made by grinding pork and parsley and hardening it with gelatin, and “unfair noir,” which contains pork entrails and head meat, similar to fish sundae, so you can choose and enjoy according to your taste.

[Shikigami Tip]

â–²Location: 35, Banpo-daero 7-gil, Seocho-gu, Seoul

▲Business hours: 12:00 — 20:00 every day, B/T 16:00 — 17:30, closed on Mondays and Tuesdays

â–²Price: Assorted charcuterie 16,000 won, sausage tomato ragout sauce French gnocchi 25,000 won

â–²Review (Be sure to put on makeup) It's such a delicious place that my French friend says she wants to go there every day. I tried charcuterie here for the first time after being recommended by a friend, and it was a new world of flavors! If you eat something like a carrot salad in the middle, it's a combination of honey! >_<

2. “Salt House Deli Mangwon” in Mangwon-dong, imbued with the rich flavor of jambong

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“Salt Shop Deli Mangwon” started in a small workshop that used to make smoked bacon and has now become a specialty store that manufactures homemade processed meat. It was broadcast in famous media and was also a place that aroused great interest and popularization of charcuterie. The signature menu is “jambon beur,” a baguette covered with plenty of butter and filled with homemade jambong. The back leg of the pork is aged in salt and sugar for 3 weeks, so you can enjoy the luxurious flavor of jambon, which has a mild umami flavor, and the aroma of butter. The salty flavor unique to jambon is added to the baguette, which has a crunchy texture and savory flavor, and achieves an appropriate balance.

[Shikigami Tip]

â–²Location: 14, World Cup-ro 19-gil, Mapo-gu, Seoul

▲Opening hours: 11:00 — 23:00 every day, closed on Mondays

â–²Price: Jambon Beurre 12,000 won, bacon & egg platter 14,000 won

▲Review (Shikigin Kimchi Cheese Soup): The salt shop deli opened up a new world of sandwiches for me! Jambon Börr is made with simple ingredients such as bread, ham, and butter, but every one of the ingredients was delicious, so it was a flavor I would never be able to enjoy anywhere else. The moment I took a bite, it was so delicious that when I woke up, I felt refreshed. hehe

3. Seongsu 'Cesc Mensule' stands out for its strong experience and effort

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“Cesc Mensel” is a place where you can enjoy food from Chef Kim Jong-hyeon, who has worked hard for 10 years at meat processing specialty stores in Europe such as Spain, Austria, and Italy. When I was studying abroad, I was named after the teachers who learned about food one by one. Showcases filled with a variety of charcuteries, such as sausage, bacon, smoked salmon, and chorizo, and the interior of the store, decorated with cozy lighting, make you feel like you are in Europe. “MEILI” with 5 signature assorted sausages, pickled mushrooms, potato salad, and sauerkraut, and “BOC-CHI,” which carefully selects 6 types of cold cuts that go well with wine and serves dried ham, are very popular.

[Shikigami Tip]

â–²Location: 7 Seongsui-ro 14-gil, Seongdong-gu, Seoul

â–²Opening hours: Tuesday to Thursday 11:00 to 20:00, Friday to Sunday 11:00 to 21:00, closed on Mondays

â–²Price: BOCCHI 33,000 won, MEILI 25,000 won

â–²Review (Mitsutoba Shikigami): The texture is really different from the sausages I've eaten so far! It's not dripping, it's chewy, but it's soft and great to eat with beer! It's just a great feeling to go to the second car. It was amazing to be able to experience so many charcuterie that I had never seen before.

4. “The Charcuteria” in Hannam-dong, where charcuteries from around the world gather

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“The Charcuteria” is a meat processing specialty restaurant operated by the deli meat brand John Cook Delimit. You can find charcuterie from various countries, from Spain's jamon to Italian pancetta, prosciutto, and salami. The signature menu is a “charcuterie platter” which includes salami, cabanocchi, baguette, beef snacks, fig jam, and pickled olives, along with the charcuterie recommended by the Meister that day. In particular, “Bloomy salami,” made by seasoning pork only with salt and pepper and then going through a drying and aging process for more than 30 days through natural fermentation, is loved by many for its rich flavor and chewy texture. Charcuterie is sold in 10-gram increments, so it's a great place to casually enjoy a variety of flavors.

[Shikigami Tip]

â–²Location: 86 Dokseodang-ro, Yongsan-gu, Seoul

▲Opening hours: 11:00 — 22:30 every day

â–²Price: Charcuterie platter 40,000 won, ricotta cheese salad 14,000 won

â–²Testimonial (Dim Sum): One bottle of Corkage is free, so you can go and eat it with alcohol, and they also have a variety of local European wine lists, so I recommend buying one right at the store. The charcuterie platter is nice to be able to enjoy everything at once, but after all, like the signature menu, the flavor of the Bloomy Salami was delicious, and the aroma and texture were perfect.

5. Healthy flavors packed with local ingredients, 'Meatrocal' in Hannam-dong

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“Mitrocal” makes healthy charcuterie using agricultural and livestock products from all over the country. They continue to focus on domestic ingredients such as Jeongeup's antibiotic free pork, Namhae's garlic, Mungyeong's apple, and sea salt. The signature menu, “Cold Cut Charcuterie Tray,” stands out for its combination of different textures and flavors, such as “cabanocchi,” which has an attractive, smoky scent, “leg ham,” which has a lightness unique to back leg meat, and “mortadella,” which has a savory flavor that spreads throughout the mouth as you chew. The composition of the charcuterie included in the tray changes little by little every day by selecting the most delicious one of the day. “All Pork Wiener,” which boasts a chewy texture and extraordinary juiciness, is also a popular menu. You can fully enjoy the rich aroma and umami of pork.

[Shikigami Tip]

â–²Location: 39, Dokseodang-ro, Yongsan-gu, Seoul

▲Opening hours: 11:00 — 20:00 every day, closed on Mondays

â–²Price: Cold Cut Charcuterie Tray (M) 16,500 won, All Pork Winner 7,500 won

▲Testimonial (Shikigin #_허니잼): I ordered a charcuterie plate, but there were more types than I expected, and tell me about the flavors, what are you doing! Each variety is so unique that I felt a new world every time I ate it. The charcuterie was so delicious that I ordered sausages, but the sausages were different from what I've eaten so far! I recommend that you try both when you visit. hehe

* The copyright of this post belongs to Shikigami, and the original link and source must be posted when using the post.

* This post can only be used for non-profit purposes and cannot be modified or used in other creative works.



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