Welcome to SEORAE JIB, where 'SEORAE' signifies our expertise as the leading Korean BBQ restaurant in the world, and 'Jib’, or home, indicates our commitment to make you feel at home the moment you are with us.
Since our founding in Seorae Village, South Korea, in April 2007, we've been dedicated to delivering the authentic taste of Korean BBQ and traditional cuisine. With our reputation as a specialist in rare-cut pork, we have a clear goal: to serve you with the utmost care and create an experience where you can Eat like Royals and Feel at Home.
Bringing You the Best of Both Worlds
Two Menus, One Royal Experience
Hay Smoked Meat and Charcoal BBQ
For BBQ, we bring innovation to traditional grilling. As the first in Singapore to use hay and oakwood in Onggi, an ancient Korean smoking method, SEORAE JIB offers a distinctive smoke-grilling experience. Nothing beats Onggi when it comes to seamless circulation of heat within a smoking vessel, ensuring all surface of the meat is evenly smoked. A combination of earthy hay and rich oakwood are specially chosen to impart a bespoke fragrant quality to our meats. Hay offers a subtle, earthy aroma, while oakwood adds a rich, smoky depth that complements the natural flavours of the meat.
Hanjeongsik Lunch
At lunch, we serve a full-course Hanjeongsik with 9 distinct banchan and mains. This elaborate spread fills the table, reflecting our dedication to Korean culinary traditions and offering a taste of royal cuisine. Each banchan is meticulously prepared and presented on its own plate, enhancing both flavour and presentation.
Lunch menu is available on weekdays till 3pm.
“I have learnt the culinary art from so many teachers, and over the years, I have also become a teacher to many. In all honesty, the best teacher, to me, is, and will always be, my mother.
My mother taught me the concept of combining the power of ingredients, care and time to achieve the perfect harmony in texture, flavour and nutrition in a wholesome and unpretentious way. When I curate a menu for my customers, I do it with the utmost care and attention as if I were cooking for royalty and serving it in my own home.”