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Earlier this year, we travelled to Seoul, a city shaping the global conversation about food and culture.

Over three days, we immersed ourselves in its food and cultural spaces. From hidden basement kitchens to intimate sessions with renowned chefs, each moment revealed a deeper understanding of how Korean food is crafted and shared

What we discovered was unforgettable, bold flavours and techniques rooted in memory and tradition.

Now we invite you to experience it.

Each course tells a story, inspired by the people, places and flavours that stayed with us long after we left.

Six Course Tasting Menu

€60

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Now, we bring the Seoul experience to you.

SNack 1

Godmother of Korean Cuisine - Cho Hee Sook

Inspired by cooking with renowned Kimchi master Cho Hee Sook, this dish explores the depth and complexity of Korea’s most iconic staple. The highlight is Ssam, a traditional style of dining where each bite is wrapped and assembled by hand. Rooted in balance, contrast and individuality, it captures the shared spirit of Korean food in a form that feels personal every time.

SNack 2

A Goong

A reflection of Agoong Bakery, where Western techniques meet Korean flavour. Here, we explore a savoury focaccia infused with seaweed and sweet nori, bringing a subtle umami depth to a familiar favourite. Soft, pillowy and rich in flavour, it captures how Korean ingredients can transform everyday formats into something unexpected.

COURSE 1

Cho Yoonsun’s Hand Cut Noodles

Inspired by Cho Yonsoono of Gwangjang Market’s Gohyang Kalguksu stall featured on Netflix’s Street Food Asia, this course captures the comforting simplicity at the heart of Korean street food. Cooking alongside her, the team experienced the care and generosity behind each bowl, from hand cut noodles to rich, nourishing broth. Rooted in tradition and family, it’s a dish that feels both humble and deeply satisfying.

COURSE 2

Bibimbap

Our homage to the Andongjip Son Kalguksi, a much loved noodle stall run by Lee Mi-ryeong (often referred to as “Auntie Omakase” and recognised from the show Culinary Class Wars). Located in the basement food court of Seoul’s Gyeongdong Market, it’s a beloved spot for rustic home-style cooking. Their Bibimpab celebrates freshness, flavour and the comforting simplicity of everyday Korean dining.

COURSE 3

Bindaetteok from Gwangjang Market

Meet one of Seoul’s most famous street snacks: bindaetteok. The one you will taste is inspired by the legendary stall “Soonheenae Bindaetteok”, where mung beans are ground fresh and fried into crisp golden pancakes. The vendor’s story reflects Korean resilience and entrepreneurial spirit. After relocating to Seoul from North Korea during the war, she built her reputation through a single, perfected recipe. We experienced this dish for breakfast, served simply with home made soy sauce and paired with Chilsung Cider.

COURSE 4

From Nico, For Seoul

Inspired by time spent cooking with Chef Lee Suboo at Garak-dong Agricultural & Fish Market, we were introduced to the foundations of Korean food philosophy from the use of medicinal ingredients to deeply rooted dining traditions. Following breakfast, we were invited to his restaurant, South of the River, to create a dish inspired by our experience. Selecting ingredients directly from the market, we combined Korean pantry staples, fermentation techniques, and our own cultural influences to develop a collaborative dish.

COURSE 5

Korean Fried Chicken

No Korean food journey is complete without its iconic fried chicken, a cornerstone of Seoul’s late-night dining culture. Here, we explore the crispy, golden favourite, coated in bold, punchy flavours and designed for sharing. It embodies the addictive crunch and lively spirit of Korean comfort food.

COURSE 6

Doughnuts & Matcha

Inspired by the cafés of Bukchon Hanok Village, where traditional Korean architecture meets modern dessert culture, we discovered delicate doughnuts paired with matcha. The combination offers a sweet finale, capturing Seoul’s balance of heritage and contemporary indulgence.

COOKING SEOUL

Cooking 20th Apr - 31st May

Six Course Tasting Menu

€60

Wine Pairing

€40

Cocktail Pairing

€50

Snack 1

Godmother of Korean Cuisine - Cho Hee Sook

Pork Belly, Crispy Perilla, House Sauce, Kimchi Pickled Cucumber

€10

Snack 2

A Goong

Seaweed Focaccia, Smoked Roe, Sweet Nori

€6.5

Course 1

Cho Yoonsun’s Hand Cut Noodles

Chicken Consomme, Pork Dumpling, Crispy Wheat Noodles

Course 2

Bibimbap

Slow Cooked Truffled Egg Yolk, Gochujang, Golden Enoki Mushroom, House Pickles

Vinho Verde Bico Amarelo, Esporao - Minho, Portugal

Course 3

Bindaetteok from Gwangjang Market

Mung Bean Pancake, Smoked Vinegar Greens, Shallot Salad

Sauvignon Blanc, Inviniti - Marlborough, New Zealand

Course 4

From Nico, For Seoul

Black Pollok, Seoul Korean Sauce, Mussel & Clam, Wilted Greens, Ssamjang

Pinot Noir 'Valmoissine,' Domaine Louis Latour - IGP Var, France

Course 5

Korean Fried Chicken

Crispy Chicken, Red Pepper, Spring Onion, Mooli Salad Namul, Korean Barbecue Sauce

Carmenere, De Martino Estate - Maipo, Chile

Course 6

Doughnuts & Matcha

Brioche Doughnut, Matcha & White Chocolate Cremeux, Sour Cherry

Moscato d'Asti DOCG 'Dulvis, San Silvestro - Piemonte, Italy

Snack 1

Godmother of Korean Cuisine - Cho Hee Sook

Chilli Tofu, Crispy Perilla, House Sauce, Kimchi Pickled Cucumber

€10

Snack 2

A Goong

Seaweed Focaccia, Tomato, Sweet Nori

€6.5

Course 1

Cho Yoonsun’s Hand Cut Noodles

Mushroom Consomme, Kimchi Dumpling, Crispy Wheat Noodles

Course 2

Bibimbap

Slow Cooked Truffled Egg Yolk, Gochujang, Golden Enoki Mushroom, House Pickles

Vinho Verde “Bico Amarelo,” Esporao - Minho, Portugal

Course 3

Bindaetteok from Gwangjang Market

Mung Bean Pancake, Smoked Vinegar Greens, Shallot Salad

Sauvignon Blanc, Inviniti - Marlborough, New Zealand

Course 4

From Nico, For Seoul

Crispy Mooli, Seoul Korean Sauce, Courgette & Radish, Wilted Greens, Ssamjang

Pinot Noir 'Valmoissine,' Domaine Louis Latour - IGP Var, France

Course 5

Korean Fried Hen

Buttermilk Hen of the Woods, Red Pepper, Spring Onion, Mooli Salad Namul, Korean Barbecue Sauce

Carmenere, De Martino Estate - Maipo, Chile

Course 6

Doughnuts & Matcha

Brioche Doughnut, Matcha & White Chocolate Cremeux, Sour Cherry

Moscato d'Asti DOCG 'Dulvis, San Silvestro - Piemonte, Italy

Cocktail 1

Golden Peel

Mandarin Gin / Mandarin Soda / Lemon

Cocktail 2

The Apple Stall

Apple / Calvados / Manzana Verde / Lime

Cocktail 3

Shared Craft

Saki / Plum / Soda / Citrus

Cocktail 4

After Dark

Whisky / Aperol / Creme de Cacao blanc / Lemon / White peach / Jasmine

Add-On Cocktail

Sweet Ritual

Yakult / Rose / Prosecco

Cocktail 5

The Market Pour

Grape / Cachaca / Lime / Sugar / Smoked Rosemary

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Bookings for Seoul are available on select days only:

20th April - 26th April

Monday - Sunday

27th April - 31st May

Select Dates Wednesday - Saturday

If you plan on using a voucher towards your experience, please check your balance ahead of arrival. This can be done by going to gifts.sixbynico.ie/balance

If you need any assistance with this please contact vouchers@sixbynico.ie with your full voucher code.