Each of our episodic menu showcases a different food story & inspiration for Chef Louis.

This time we invite diners to explore the richness of Jeju island. Starting with a refreshing cold cucumber soup with sea snapper, we move on to a taste of the land and sea in a plate of Jeju surf & turf. Finally, a dash of effervescence in the dessert gamgyul, which highlights Jeju’s famous tangerine as well as its lesser-known produce, the carrot.

Episode 6: After Work Hideaway

Inspired by the pojang machas in Seoul, this Episode provides respite to diners after a long day of work. Take a break from it all while recalling the day’s accomplishments with friends, colleagues or through a well-deserved me-time. Zesty yellowtail and caviar salad kicks off the meal, followed by an abundance of seafood from Wando island, leading to a satisfying main course of grilled quail and dubu kimchi sotbap.

Episode 5: Front Yard Barbecue

On a perfect weather weekend, with the sun out and a cool breeze, enjoy a scrumptious spread of home grills among friends and family. The aromatic sizzling contrasts with fresh fragrance from a home garden, making for an idyllic, everlasting afternoon. The menu starts with a salad of gadarangeo and goose berry, on to grilled seafood in the form of red mullet, and climaxes with a bellyful duo main course of so bbq and pork ribs bap.

Episode 4: Han River Sunset

Stroll along the iconic river Han Gang which cuts across the entirety of Seoul. The long path is dotted with sashimi restaurants and street food stalls. Sunset time attracts groups of friends grilling and camping overnight, while couples enjoy a scenic view with simple packed foods. Milssam, lobster jeon, and a luxurious morel deopbap star in this menu, polished off with signature honey hotteok.

Episode 3: Seaside Dreams

A road trip to the East Sea, with pitstops at Chodang tofu village and a barbecue town. Enjoy fresh seafood by the beach, finished with nostalgic sweet watermelon shared amongst friends. This menu includes tofu beomuri, samhab of pluma, octopus and kimchi, and fromage blanc subak.

Episode 2: Mountain Lodge

A winter hike up Cheonggyesan in southern Seoul ends with a nutritious meal at a mountain lodge. The menu is designed around stamina invigoration as the world recovers from a pandemic. Dishes served include sea bream with acorn jelly, a salad of French chicken, and a hearty wagyu sotbap.

Episode 1: My Favorite Ingredients

In this pilot menu Chef Louis Han created dishes with ingredients most dear to him. The menu includes jjim, showcasing Chef Louis’ love of cooking fish, and NAEUM’s signature somyeon, created from a memory of Sunday noodles cooked by his mother.

MENU

EPISODE 8: JOURNEY OF HWAGYO

SPRING 2025 menu:

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