This is the signature dish that defines Euljiro Boseok — a unique creation that can't be replicated elsewhere. Tender octopus is fermented and tossed with delicate capellini pasta, finished with aromatic perilla oil and subtle heat. The fermentation process renders the octopus incredibly tender, while the perilla oil adds a distinctive Korean herbal note that lifts the entire dish.
Tips from diners
This dish is absolutely worth ordering — it's the reason people seek out Euljiro Boseok. Ask the chef about the perilla oil sourcing if you're interested in Korean ingredients.
Tender steamed bird with nutritious chives dressing.
Tips from diners
This delicate dish pairs wonderfully with dry natural wines — ask the staff for a recommendation.
A crowd favorite that showcases the restaurant's commitment to Korean vegetables. The minari (water dropwort) is crisp and slightly bitter, balancing the sweetness of the prawns. The pancake batter is light and achieves a perfect crispy exterior while maintaining a tender interior.
Tips from diners
Order this alongside the octopus capellini if you're sharing — both pair excellently with natural wine.
Curated list of natural wines and Japanese sake, available by the glass or bottle.
Tips from diners
No soju or makgeolli here — the focus is entirely on natural wine and Japanese sake. The staff is knowledgeable and happy to guide selections.
Part of the 9-course tasting menu, this course highlights the chef's command of fermented ingredients and delicate flavors. The uni brings natural umami while the giblets showcase the restaurant's fearless approach to nose-to-tail cooking.
Tips from diners
The 9-course tasting menu at 60,000 won per person (with alcohol order required) is the best way to experience the restaurant's full vision. Reserve for special occasions.
Euljiro Boseok is an intimate 10-seat bar tucked away in Euljiro's retro-industrial district that bridges traditional Korean fermentation with modern wine pairing. The restaurant skips mainstream Korean liquors (soju, makgeolli) in favor of curated Japanese sake and natural wines, creating a distinctive drinking experience centered on Korean regional agriculture. The chef sources Korea's jeot (salt-fermented seafood), doenjang (fermented soybean paste), and ganjang (soy sauce) traditions, elevating them into refined anju (drinking food). The spicy octopus capellini with perilla oil is their standout dish.
Reservations are mandatory — the restaurant holds only 10 seats and is highly sought after, especially since the chef appeared on Netflix's Culinary Class Wars. Book well in advance.
Expect to spend 80,000-120,000 won per person for a full meal with drinks. The restaurant requires an alcohol order to dine.
The intimate setting with just 10 seats creates a personal, conversational atmosphere. This is one of Seoul's best date-night venues in the trendy Euljiro district.
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