A deeply savory, umami-forward stew that simmers doenjang (soybean paste) with tender pork belly, tender clams, silken tofu cubes, and potato chunks. Every spoonful reveals layers of fermented depth — reviewers praise it as a comfort dish that exemplifies Soon Han's homestyle approach, served bubbling in a stone bowl with its own miniature flame.
Tips from diners
Arrive hungry — the stew is meant to be shared and pairs well with the complimentary rice and side dishes (banchan) that come with every meal.
Pork belly is steamed until silky and served with perilla leaves, sesame leaves, and gochujang for a hands-on eating experience. The meat melts on the tongue with each bite, making it a signature starter that exemplifies Somaek's approach to home-style Korean cooking rather than modernist reinterpretation.
Tips from diners
Wrap each piece in a perilla leaf, add a dab of gochujang, and eat in one bite. The staff will help if you're unsure.
Thinly sliced pork is marinated in soy, ginger, garlic, and sesame before grilling over charcoal. The meat caramelizes at the edges while staying tender inside, with a subtle sweetness balancing the savory umami. Reviewers highlight the contrast between the pepper-laden edge char and the juicy center as what makes this version of bulgogi stand out.
Tips from diners
Pair with the house cold noodle (bibim guksu) as a lighter second course — it cools your palate beautifully after the grilled meat.
Chunks of squid, shrimp, and mussels are folded into a batter with scallions and fried until the edges crisp while the interior stays tender. The soy vinegar dipping sauce cuts the richness. Multiple reviewers specifically call out this dish as a standout appetizer that pairs perfectly with the Seoul 75 cocktail or chilled soju.
Tips from diners
Order this as your first dish while deciding on mains — it arrives quickly and the crispy edges are best eaten immediately.
Slices of intensely marbled A5 wagyu are grilled on a stone plate at your table until they caramelize at the edges. The fat renders slowly and creates a buttery, nearly cheese-like richness. Reviews note this is a splurge-worthy dish that showcases Somaek's commitment to premium ingredients despite the restaurant's relatively modest pricing elsewhere.
Tips from diners
Ask your server when the wagyu is best cooked (rare to medium-rare) rather than charring it completely — the fat's flavor shines at medium-rare.
Opened in March 2024 at 11 Temple Place in Downtown Crossing, Somaek pairs James Beard winner Jamie Bissonnette with his wife Song's mother, consulting chef Soon Han, formerly a school principal in Anyang (south of Seoul). The restaurant appeared on the New York Times' 50 Best Restaurants list and earned a Michelin Recommended rating for authentic, home-cooked Korean cuisine rather than trendy reinterpretations.
The restaurant is extremely popular and rarely has walk-in tables. Book 2-3 weeks ahead via their website to secure a time.
The entire complex at 11 Temple Place includes Temple Records (a listening bar) and Sushi @ Temple Records in the basement. Arrive early to explore the building.
The soju and cocktail program is thoughtfully curated with house-made options like the Seoul 75. Budget 15-20 minutes longer than a typical dinner if you want to enjoy a drink.
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