One of Seoul Jung’s signature dishes is Jjussam Bokkeumbab, or pork belly kimchi fried rice with octopus.
Seoul Jung’s rosé tteokbokki, a twist on fettuccine Alfredo, features cylinder-shaped rice cakes. It’s creamy and just slightly spicy.
Guests at Seoul Jung can choose to add cheese to the pork belly kimchi fried rice for added flair.
Korean classics, like the seafood pancake, are treated with attention to detail at Seoul Jung.
The peanut magkeoli, Korea’s version of sake, is sweet and smooth, with some sparkling notes that linger.
For the gamjajeon, or potato pancake, Seoul Jung chef Shen Zhenghao sought to capture the flavors of his childhood.
One of Seoul Jung’s signature dishes is Jjussam Bokkeumbab, or pork belly kimchi fried rice with octopus.
Seoul Jung’s rosé tteokbokki, a twist on fettuccine Alfredo, features cylinder-shaped rice cakes. It’s creamy and just slightly spicy.
For foodies looking for an adventure, groups wanting to start their night out with a hearty meal and intriguing drink selections, or families hoping to celebrate a birthday or graduation, Seoul Jung is an elegant yet accessible choice in the heart of the Tumon.
A selection of offerings at Seoul Jung.
“With Seoul Jung, you’re getting high quality Korean food that’s very anchored in our traditions. When you come in here, there’s art from famous Korean artists on the wall. We have vases made by really great ceramic makers in Korea. All of the art that’s here is made by Korean artists and our food reflects that,” said Jae Cho, director of marketing at JMSH LLC, the parent company of Holiday Resort.
Seoul Jung, located on the Mezzanine floor of the hotel, offers sweeping views of the surrounding greenery. Seoul Jung’s architect is Taeho Park, known for designing the Louis Vuitton store in Seoul.
The restaurant is an exciting cross between honoring traditional Korean fare and celebrating fresh and inventive fusion takes.
“Obviously, cheese isn’t a Korean food item, but everyone in Korea now eats cheese. They put it on their beef intestines, they put it on their kimchi, on pork belly fried rice. This is something that even though it’s not traditional, it’s now very Korean to have. What we want to do is spread authentic Korean culture, whether it’s traditional or modern,” Cho said.
Guests at Seoul Jung can choose to add cheese to the pork belly kimchi fried rice for added flair.
One of Seoul Jung’s star dishes is Jjussam Bokkeumbab, or pork belly kimchi fried rice with octopus. The standout main dish is big enough to serve two people for $27.
To prepare the dish, guests cook the small octopus with pork belly with a specially marinated kimchi, along with bean sprouts and radish. The dish also features a surprise second act.
“You cook it and eat whatever you want out of it, and whatever the leftovers are, you put in with rice. And you put butter with dried seaweed and green onion, and you make it into fried rice,” she explained.
Guests can then choose to add cheese to the pork belly kimchi fried rice for added flare.
“It’s kind of a really popular dish in Korea that you don’t really see here in Guam or even in the states. But in Korea, you can’t go a few blocks without going into one restaurant that’s gonna do this for you,” she said.
The peanut magkeoli, Korea’s version of sake, is sweet and smooth, with some sparkling notes that linger.
Foodies can then cleanse their palate with another unique offering: Seoul Jung’s peanut magkeoli, or rice wine.
Cho describes it as Korea’s version of Japanese sake. The peanut magkeoli is sweet and smooth, with some sparkling notes that linger.
For the gamjajeon, or potato pancake, Seoul Jung chef Shen Zhenghao sought to capture the flavors of his childhood.
Seoul Jung is also proud of their gamjajeon, a potato pancake that’s offered for $12.
For the dish, chef Shen Zhenghao sought to capture the flavors of his childhood.
“I wanted to figure out how to do this super crispy yet chewy gamjajeon that I used to eat when I was a kid. No one makes gamjajeon the way I remember it anymore; mostly, it’s served quite thick and floury.
“But I wanted ours to have these special textures of crispiness and chewiness that is so rare nowadays. This is why we didn’t offer gamjajeon for a long time — we wanted it to be made exactly to our standard. After months of testing, we finally nailed down one that we’re confident is unique and delicious,” Zhenghao said.
Guests at Seoul Jung can choose to add cheese to the pork belly kimchi fried rice for added flair.
So many of the dishes at Seoul Jung would be great for sharing. Guests have a variety of options for their dining experience, and can opt to sit in standard Western style seating or enjoy Korean-style seating. Guests can also request a private room for groups at no additional charge.
Korean classics, like the seafood pancake, are treated with attention to detail at Seoul Jung.
Even standard Korean classics, like the seafood pancake, are treated with attention to detail and shouldn’t be looked over. But guests will especially get a kick out of fusion favorites like Seoul Jung’s rosé tteokbokki, which Cho describes as a kind of twist on fettuccine Alfredo featuring cylinder-shaped rice cakes. It’s creamy and just slightly spicy.
With the elevated atmosphere and dreamy dishes, Seoul Jung stands out and offers a unique experience for guests from the moment they enter the restaurant, to the experience of grilling their food at the table.
“We really want to make the most high quality Korean food that feels very authentic for our guests, and on top of that we have modernized our menu to make it more trendy for young people,” Cho said.
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