HeySeorakEnglish Menu서주방
A fusion Korean pub that opened on Yeongrang's pojang macha strip in early 2026, built around one idea: any ingredient can taste great with the right sauce. The menu is short and deliberate — spicy octopus-pork stew, Yeonpyeong crab fish cake broth, a corn-butter-cheese kimchi pancake — and everything has a version number in the owner's head, still being refined. Open until 4 AM on weekends.
Pro tip
The corn-butter-cheese kimchi pancake is the bestseller and worth ordering regardless of what else you get. For spice lovers, the 불쭈육 (spicy octopus and pork) is the most intense dish on the menu — go with 꽃게 어묵탕 (crab fish cake stew) instead if you want bold flavor without the heat. The menu is still growing; dishes added after May 2026 may not appear here.
Quick guide
Try Bul-jju-yuk, Kon-beo-teo Chi-jeu Gim-chi-jeon or Si-won-han Kkot-ge Eo-muk-tang first.
3 vegan · 3 halal · shellfish, egg, gluten
Ee-geo ju-se-yo
이거 주세요
This one, please
An maep-ge-yo
안 맵게요
Not spicy, please
Al-le-reu-gi iss-eo-yo
알레르기 있어요
I have an allergy
불쭈육
Spicy octopus and pork belly simmered together with bean sprouts until the broth becomes shared — the dish the owner is still perfecting. Currently at version 1.35.
octopus · pork belly · bean sprouts · house spicy sauce
Very spicy. The owner's most-refined-in-progress dish.
매콤크림쭈
The milder sibling of 불쭈육 — octopus and pork in a spicy cream sauce that rounds out the heat into something richer.
octopus · pork · spicy cream sauce
통두부 두루치기
A whole block of tofu cooked inside a kimchi-pork duruchigi — the tofu absorbs the sauce and becomes the best bite in the pot.
whole tofu · pork · kimchi
시원한 꽃게어묵탕
Yeonpyeong Island flower crab in a clear, spicy-clean fish cake stew — the broth is built on house dadaegi that keeps it bright rather than heavy.
flower crab (Yeonpyeong Island) · fish cake · house dadaegi
토마토 가자미 물회
Chilled flatfish mulhoe with fresh tomato and chamsam (wild Korean parsley) — the tomato adds brightness where vinegar usually does the work.
flatfish · tomato · chamsam (wild parsley) · chilled broth
콘버터 치즈 김치전
The #1 seller from opening week — kimchi pancake filled with corn butter and a molten cheese pocket inside. Three things Korean drinkers love, in one pull.
kimchi · corn · butter · cheese
불맛 닭목살소금구이
Chicken neck hit with direct flame until the fat renders and the edges char — seasoned simply with salt so the smoke does the flavoring.
chicken neck · salt
가자미 막회와 해삼내장젓갈
Flatfish tossed with perilla and sesame oil — served alongside konowata, the fermented sea cucumber innard paste. An acquired taste worth acquiring.
flatfish · perilla · sesame oil · fermented sea cucumber innard
Currently sold out.
Currently unavailable
직화 노가리와 청양마요
Dried young pollack chargrilled until the edges crisp, served with a punchy cheongyang chili mayo for dipping.
dried young pollack · cheongyang chili mayo
프렌치 토스트
Brioche soaked in a custard of egg, brown sugar, and vanilla, then pan-fried until golden — the kind of late-night dessert that makes sense after two drinks.
brioche · egg · brown sugar · vanilla
홍가리비찜
Whole red scallops steamed and served in the shell — clean, sweet, and easy to share.
red scallop
불쭈육 추가메뉴
Additional serving add-on for the 불쭈육.
Ask staff. Complimentary add-on for 불쭈육 orders.
어묵탕 추가메뉴
Additional serving add-on for the 꽃게어묵탕.
Ask staff. Complimentary add-on for 꽃게어묵탕 orders.
고노와다 한 접시
A small plate of konowata — intensely briny fermented sea cucumber innard. The Japanese delicacy, served straight.
fermented sea cucumber innard
Currently sold out.
Currently unavailable
레몬슬라이스
Fresh lemon slices — for your drinks.
lemon
셀프주먹밥
Season the rice yourself and roll it into a ball — the Korean pub way to end the night.
rice · seasoning
공기밥추가
A bowl of plain steamed rice.
rice
레드락 생맥주
Draft lager on tap — cold and crisp.
beer
보리하이 (무탄산)
A barley-spirit highball served flat — smoother and more mellow than the carbonated version.
barley spirit
짐빔 하이볼
Jim Beam bourbon over ice with soda — the house whisky highball.
Jim Beam bourbon · soda
토마토 하이볼
A house highball built on tomato — savory-sweet and unlike anything else on the menu.
tomato · spirit · soda
연태 하이볼
Chinese sorghum spirit (Yantai gaoliang) mixed highball style — strong and clean.
Yantai gaoliang spirit · soda
오십세주 (백세주+소주)
Half herbal rice wine (백세주), half soju — the classic Korean pub mix, served as a carafe.
baekseju · soju
복걸리 (복분자+막걸리 2병)
One bottle of black raspberry wine mixed with two bottles of makgeolli — sweet, fizzy, and easy to share.
bokbunja wine · makgeolli
Serves 2–3.
장수막걸리
Classic Seoul makgeolli — milky, lightly fizzy rice beer with a tangy finish.
rice · nuruk
송명섭막걸리
Artisan makgeolli from master brewer Song Myeong-seop — richer and more complex than the standard supermarket kind.
rice · nuruk
소주 (참이슬 / 처음처럼 / 진로)
Standard Korean soju — slightly sweet, clean, and the default pairing for any anju.
soju
Choose from Chamisul, Cheoeum-cheoreom, or Jinro.
참이슬 빨간뚜껑
The stronger Chamisul — higher ABV, sharper finish.
soju
맥주 (카스 / 테라)
Korean lager — cold and easy. Cass is lighter; Terra uses 100% malt.
beer
Choose Cass or Terra.
백세주
Korean rice wine infused with eleven medicinal herbs — earthy, mildly sweet, lower alcohol.
rice wine · medicinal herbs
복분자주
Deep, sweet Korean black raspberry wine — a natural with grilled and spicy dishes.
black raspberry
연태고량주 250ml
Chinese sorghum spirit from Yantai — clean and strong. Popular with Korean-Chinese dishes.
sorghum spirit
250ml bottle.
콜라 / 스프라이트 / 제로콜라
Classic canned sodas.
Choose Coke, Sprite, or Zero Coke.
탄산수 / 토닉워터
For mixing or drinking straight.
Choose sparkling water or tonic water.
After your meal
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