With Seoul Restaurant opening its doors at The K Hotel, Bushra Hakim discovers what’s on the grill.

I’ll admit it, I’ve been stuck in a bit of a comfort zone when it comes to Korean food. Having only ever tried the popular fried chicken (which I love), I hadn’t explored much else. So, when I heard that Seoul, the island’s go-to Korean spot, had opened a new branch at The K Hotel in Juffair, I took it as the perfect excuse to finally expand my palate. With this new location, the team is bringing signature flavours and warm hospitality to an even wider crowd, and I was more than happy to be one of the first through the doors.

The space is minimal with clean marble tables fitted with built-in grills, comfortable seating, and a layout that feels spacious without being impersonal. Traditional Korean screen partitions add authenticity, subtly dividing the space and creating cosy nooks. The lighting is low and calming with just the right level of dim to make the setting feel intimate, without having you doze off. 

I was greeted by the incredibly warm SungChan Jung, who is very much the heart and soul of the place. Friendly and full of knowledge, he took the time to walk me through the menu and, more importantly, the stories and traditions behind each dish, something I truly appreciated. 

As a self-proclaimed carnivore, I was particularly excited to be trying Korean barbecue for the first time. My tablemate and I were asked about any food allergies, soon after which our adventure began. A cart rolled up to our table, carrying an enticing selection of perfectly marbled, raw meats. From that very moment, I knew we were in for something good. For seasoned barbecue-goers, grilling at the table is part of the fun. But for first timers like us, SungChan Jung was kind enough to handle the process, ensuring we didn’t end up with a charred mess.

Now, Korean dining is quite unlike anything I’ve ever tried. It’s not about a starter, followed by a main and ending with dessert. It’s a little bit of everything, all at once. And that’s where banchan comes in — small side dishes served to be relished with the main course.

In no time, our table was completely covered with bowls of kimchi (spicy fermented cabbage), jangajji (pickled cucumber and chilli), sigeumchi-namul (seasoned spinach), crunchy green beans, and sangchu-geotjeori (a simple and crisp lettuce salad). There were also plates of romaine lettuce, perfect for wrapping grilled meats, with Gong Ki Bap (steamed white rice) alongside condiments like ssamjang (a savoury soybean paste), sea salt and yangpa jangajji (soy-pickled onions), each playing a unique supporting role to the mains.

First up on the grill was Chadol Baegi, thinly sliced beef brisket. It hit the hot surface with a satisfying sizzle, releasing a mouth-watering aroma that instantly had us salivating. Once cooked, SungChan Jung advised us to pair it with the onion soy pickle for maximum flavour, a suggestion I took to heart. The bite was nothing short of divine. Juicy, fatty meat with the umami kick of soy and a slight crunch from the onion was a beautiful union of flavours. Even a tiny dip in sea salt transformed the bite immensely, a reminder of how beautifully minimal the cuisine’s flavours can be.

Next came Galbi sall – thick, boneless short ribs. These were grilled, cut into generous bite-sized chunks and wrapped in lettuce with a spoon of rice, some kimchi and a smear of ssamjang. The result? A harmony of textures and temperatures: warm meat, cold salad, the crunch of kimchi, the fluffiness of rice and that perfectly fermented tang. I could genuinely eat this combo every week and not get bored.

We took a little break from the grill to sample some of Seoul’s other offerings. The Kkanpunggi, a crispy chicken stir-fried in a caramelised sweet and spicy sauce, was addictive in the best way possible. Slightly sticky, full of heat and so moreish, I found myself going back for bite after bite, even after my stomach began to protest. Then came Kimchi-bokkeumbap, or kimchi fried rice, topped with a fried egg. This dish had the kind of homey, comforting quality that makes you want to finish it in one go. Tangy, savoury and packed with texture from the vegetables and kimchi, it was a brilliant contrast to the meat-heavy barbecue. 

To drink, we had the Citron ade. A refreshing iced yuzu tea that provided just the right amount of zest and fizz to cut through the richness of the meal. My companion went with one of the Korean speciality drinks (as recommended) and judging by her face, it looked like the perfect match. We rounded off our feast with the dish I’d been secretly waiting for all evening, the Yangnyeom galbi or marinated beef short ribs. The meat had been soaked in a marinade of soy sauce and fruits for hours, making it extremely tender and equally rich. Slightly sweet, tangy and fatty, it was easily the highlight of the night. Paired with a scoop of rice, it was the kind of bite that makes you close your eyes just to savour it.

I came for the barbecue and left fully converted. Seoul offers more than just food; it’s a window into a culture, served with care, flavour and a whole lot of heart. If anyone’s looking for me next weekend, I’ll probably be hiding in some corner at Seoul, shamelessly demolishing a plate of Kkanpunggi on my own.

GO: Call 3533 9292 for more information or to make a reservation.