Two hundred years ago, this food was written down. Today we cook it.

A Korean course drawn from Siuijeonseo, a Joseon-era cookbook of the 1800s.

4 courses / 35,000 KRW per person

No study required. Sit down, and the table will unfold in order.

One of the best Korean restaurants in Busan, minutes from Gwangalli Beach.

Wondering where to eat in Busan? A four-course Korean set menu, 35,000 KRW.

A FIFTH COURSE, ON US

For overseas guests who request a reservation online.

When a king's strength began to wane, porridge was often the first dish brought to the royal table. Gentle on the stomach and nourishing by nature, it was regarded as the most refined way to restore vitality.

Our Samgye Mi-eum reinterprets samgyetang, Korea's beloved summer tonic, as a delicate rice porridge. Slowly simmered chicken broth and finely blended rice give a silky texture and quiet, deep umami; tender chicken and seasonal herbs add clean, elegant layers on top.

Complimentary for overseas guests who request a reservation through the English form on this page. Please show your confirmation email when you arrive.

WHAT IS SIUIJEONSEO?

Siuijeonseo is a real Korean cookbook, written in the 1800s during the Joseon dynasty. It records how a household actually cooked - the ingredients, the order of the courses, the way a table was set for a guest.

Most Korean restaurants serve the same familiar dishes. We work from the book. Some of what we serve you will not find elsewhere in Busan, and in a few cases, not elsewhere in Korea.

The four characters of the name mark the four movements of the meal: si, to begin. ui, to unfold. jeon, to complete. seo, to remain.

FOUR COURSES, ONE FLOW

FIRST - si, to begin, here, at this table

Omija Tea & Dried Pollack Floss

Omija tea carries five tastes at once and wakes the palate. Beside it, pollack shredded until it is almost air, leaving a quiet savoury note. A Joseon table opened without excess.

SECOND - ui, to unfold, as if discussing flavour

Abalone Buckwheat Noodles

Gyomyeon is a buckwheat noodle recorded in Siuijeonseo itself. Abalone is laid over the noodles, finished with the nutty scent of perilla oil and the savour of laver.

COMPLIMENTARY - for overseas guests who request online

Samgye Mi-eum

The royal porridge of recovery. Gentle, warm, and easy on the stomach - served between the noodles and the main table.

THIRD - jeon, to complete, as one full table

The Siuijeonseo Table, Five Dishes

Choose baektang (clear) or hongtang (red), a deep broth simmered from pork and beef bone. Around it: charcoal-grilled minced beef, Korean sundae with crisp dried shrimp crumble, soft tofu with herring roe, soybean paste with vegetables, and hwajeol kimchi. This is the centre of the meal.

FOURTH - seo, to remain, as a record does

Seasonal Fruit, Yuja Pumpkin Sherbet & Gwapyeon

The soft sweetness of pumpkin and the bright scent of yuja clear the palate. Gwapyeon, a Joseon-era fruit jelly, closes the meal the way the old records do.

THIS PLACE SUITS YOU IF

You want something other than the usual grill house or sashimi place in Gwangalli.

You are looking for Korean food with a record behind it, not a tourist set menu.

You want a calm room where you can actually hear each other.

You are treating someone - parents, a partner, a guest you want to impress.

You want to book without a Korean phone number.

VISITING

Address: 5, Millak-ro 19beon-gil, Suyeong-gu, Busan (1st and 2nd floor)

Hours: Daily 11:00 - 16:00 and 17:00 - 22:00. Last order 21:00.

Price: 35,000 KRW per person, 4 courses

Language: English reservation form. Staff can assist in basic English.

Phone: 010-6803-0565

The room is small and fills quickly on weekends. Requests are answered by email, usually the same day.