Order
SeoulSpice food

food with seoul

flavor obsessed

Family recipesFresh produceBold saucesHouse-marinated meats

How to SeoulSpice

1.Base
(pick up to 2)
A bowl of white rice
2.Protein
(choose 1 or half & half)
Bulgogi beef added to the bowl
3.Veggies
(as many as you want)
Kale, carrots, cucumbers and sprouts added
4.Sauce
(as many as you want)
Sauce poured over the bowl
5.Toppings
(as many as you want)
Scallions and sesame seeds on top
6.Extras
(Korean “Drug” Egg or avocado)
Soft-boiled egg and avocado added

not a
trend,
just
tradition.

A return to our roots

Long before wheat became common in commercial soy sauce, Korean households made meju: fermented soybean blocks that became the heart of their gluten-free soy sauce and soybean paste.

Meju — fermented soybean blocks hanging to dry

Aged slowly in brine, meju gave Korean cooking its deep, savory foundation: rich soy sauce for seasoning, funky doenjang for soups and stews. These flavors have anchored Korean kitchens for generations. Traditional meju-based soy sauce is made from soybeans, salt, and water… naturally without wheat.

That's why our entire menu is gluten-free. It's not about chasing a trend, it's about staying true to where this food comes from. Sometimes tradition just gets it right.