Seorae Jib Korean BBQ • Everyone Eat Like Royals in Singapore ☏ 9385 5045

Seorae Jib founded in South Korea in 2007, came to Singapore in 2015, and in the last ten years grew to six outlets in every corner of our island, including in Yishun at Northpoint City (Singaporean joke 🤭).

Today, I realised why Seorae Jib thrives in the very tough F & B market in Singapore. Seorae Jib constantly keeps its customers excited with interesting new concepts and experiences. It never gets boring at Seorae Jib as it is always renewing its offerings.

Seorae Jib has been drawing crowds with their signature hay and oak-smoked meats using traditional onggi pots (large clay jar 옹, 甕, 瓮). Today, Seorae Jib is taking their famous smoked meats a step further.

I was invited to watch Chef Yoon Nam-No, the "Cooking Maniac" from the NETFLIX series Culinary Class Wars demonstrate new dishes he specially created for Seorae Jib.

Chef Yoon is adding another layer of flavour to Seorae Jib's popular smoked meats by seasoning them with nuruk (Makkoli or Korean rice wine starter) and miso (fermented soy bean paste).

A lot of people came to watch their idol in action. I was invited to the event and that's how I visited Seorae Jib for the first time 🤭

Turns out I enjoyed the experience and Seorae Jib's new dishes with Chef Yoon the "Cooking Maniac".

Chef Yoon's Buchaesal Sotbap.

Tender creamy marbled Australian Black Angus Beef Oyster Blade over a mix of fluffy and crunchy crusty rice, complemented by savoury shiitake mushrooms.

The dish is served with a fresh, crisp Aekjeot (fish sauce) salad on the side, offering a balance of rich flavours and textures.

All mains at Seorae Jib come with two banchans.

Me, I ate my sotbap without the salad or banchan as I enjoyed the blend of savoury, beefy, and sweet flavours with soft and crusty rice, reminding me of Cantonese claypot rice.

Misoyaki Galmaegisal. Marinated US pork skirt meat, aged with red miso and Korean sake.

Grilling galmaegisal imparted a glossy caramelised gleam and a bit of smokey char on the tender moist savoury sweet pork.

Galmaegisal or pork skirt is a premium cut of pork. Each full grown pig yields only 250 grams of galmaegisal. Hence in old Korea, only royalty gets the privilege to taste this marvellous meat.

Seorae Signature Galmaegisal. US pork skirt meat, marinated and massaged for 30 minutes in Seorae's authentic Korean spices.

Sounds gimmicky I know but the chefs' effort in massaging the pork is not wasted as the grilled meat does come out more tender and the spice and sauce flavours more deeply infused in the fibre. Massaging definitely enhanced the taste and enjoyment of the pork.

Smoked Black Pork Samgyeobsal. Spain chestnut-fed black pork belly.

There was so much food, we were having a party, so I wasn't in food analysing mode. But, I remember this tender juicy grilled pork belly with a smokey ham type of flavour and I liked this a lot. Supposed to eat with different types of wraps, but this was already very good neat, just by itself.

Woosamyeob. Thinly sliced US prime beef short plate.

Addictive beefy sweet soft tender indulgence for beef lovers. Soft but still have a bit of squeaky chew to the bite. I like as I prefer at least a bit of subtle bite in my beef.

Nuruk So Anchangsal Yoon. Aussie Black Angus Beef outside skirt marinated and tenderised with nuruk (Makkoli aging starter made from aged wheat and rice).

Enjoyed this spongy moist soft tender savoury beefiness with gentle wasabi. Must order this 👍

Cheesy Gyeran Jjim. Korean steamed egg with cheese. Eggy cheesy soft-on-soft texture, comfortingly familiar, so easy to like.

Chadol Tojang Jjigae. Comforting, homely savoury bean paste stew made with tender beef knuckle, minced beef, tofu and potatoes.

Chef Makkoli Sorbet. Yoon fusion of traditional Korean rice wine with zesty lemon. Spritely sourish with a bit of alcohol notes and gritty feel of ice characteristic of sorbet.

Wow!

We ate so much without realising it 🤭😂 It's like a BBQ party but the helpful and friendly Seorae Jib staff did all the grilling work 🙏😁 We just enjoyed ourselves and before we knew it, walloped everything.