Disclaimer: I was invited as a guest to Seoul Bap for this blog post. While the food was complimentary, all opinions expressed are my own and reflect my honest experience.
Seoul Bap is a new Korean restaurant, mixing contemporary and traditional Korean cooking, while adding a dash of New York City vibe. That’s not exactly a novel concept—there are plenty of Korean spots going down that path these days. The problem is, some take it so far you start to wonder if they’ve ever mastered the fundamentals. At Seoul Bap, there’s no such doubt. The nods to other cuisines and modern influences are subtle and purposeful, never overshadowing the solid foundation of traditional Korean cooking.
Here’s what we had:
Korean Fried Chicken: Double-fried chicken in a sticky, slightly sweet marinade. It wasn’t spicy on its own, but when we asked for more heat, the staff brought out their house-made sambal (!). Although, rather unexpected, it was the perfect addition—fiery and flavorful, it really brought the dish to life.
Beef Tartare: Served with Korean pear, prawn chips, and nori for DIY wraps, this felt like a refined take on yukhoe (Korean beef tartare). It was my favorite dish of the night, and since Steve wasn’t a fan, I happily enjoyed it all to myself.
Galbi Jjim: Fall-off-the-bone tender short rib served over creamy parsnip purée, topped with microgreens and a drizzle of chimichurri. The parsnip purée added a delicate sweetness that complemented the rich flavor of the beef, and the chimichurri felt perfectly at home on the dish. This was Steve’s favorite dish that night.
On the staff’s suggestion, we added a bowl of red bean rice, but honestly, it wasn’t necessary—the galbi was so satisfying on its own, and neither the texture nor the flavor of the rice went particularly well with the galbi and the parsnip purée, so skip that, in case you get the offer.
For dessert, there were two options: mango yuzu cake and ice cream. As we were both almost full, we decided to share the Mango Yuzu Cake. It was vibrant, citrusy, and beautifully presented, providing a refreshing way to end the meal. A glass of smooth, fruity, high grade soju alongside it turned out to be an unexpectedly perfect pairing.
Seoul Bap’s approach to fusion feels confident and meaningful. The modern touches enhance rather than distract, allowing the traditional Korean flavors to shine. They’ve struck a balance that’s hard to pull off, and it works. The staff are great, and know their stuff and the menu, so make sure you ask them for recommendations and let them know your preferences. A great place for a date night, or for a night out with friends.
Fun fact: Seoul Bap is located inside the building where Nikola Tesla used to live for a while, and performed his experiments on radio waves.
My guide to Korean food and restaurants in New York City >>
Seoul Bap, 55 W 27th St, New York, NY 10001
