The story
On the eighth floor of Gyeonghuidang in Jongno-gu, JUEUN presents a vision of Korean cuisine shaped by chef Park Jueun and her team. The restaurant’s name and philosophy revolve around “쌓다” — to build, layer, and gather. Each course is treated like a precious object placed into a single ornate box, with the beauty of Korean culture stacking into one cohesive dining experience. The setting is refined, with private rooms that accommodate up to eight guests, and the service is attuned to the rhythm of a long, unhurried evening.
Chef Park draws on her own history, including the noodle dish that recalls her grandmother’s cooking. The lunch and dinner set menus follow the Korean hansang tradition — a generous table laid with small dishes, soups, and rice. A typical meal begins with a bite-sized appetizer course, then moves through tangpyeongchae (mung bean jelly wrapped around seasonal vegetables and crab), japchae of wild mushrooms and charcoal-grilled abalone tossed in perilla oil, and hand-rolled noodles topped with minari and young horse mackerel. The main hanjeongsik style spread features rice cooked in an earthen pot with byeongpungchwi (a wild herb), along with baekhap clam soup, pickles, and charcoal-grilled tteokgalbi. The meal closes with a seasonal fruit punch — mountain raspberry hwacheon in spring and summer — and three traditional hangwa sweets served with plum blossom tea.
Recognized by Michelin for its refined take on Korean classics, JUEUN offers a dedicated wine and sake pairing to complement each course. The kitchen is flexible with dietary restrictions (vegetarian options are available with advance notice), and the atmosphere stays calm and intimate throughout the evening. The restaurant operates dinner only on Tuesdays, and both lunch and dinner from Wednesday through Saturday.
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