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A table set with SeoulSpice Korean bowls, kimchi, soft-boiled eggs and sides

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

Our signatures

Classic bowl with bulgogi beef, white rice, bean sprouts, cucumbers, carrots and kale slaw

Classic

All the flavors of a traditional bibimbap. Bulgogi beef on white rice with gochujang, bean sprouts, carrots, cucumbers and kale slaw. Finished with scallions, sesame oil and sesame seeds.

Seoul Train bowl with bulgogi beef on japchae noodles with corn and scallions

Seoul Train

All aboard for noodles. Bulgogi beef on japchae noodles with our Seoul Sauce, corn, cucumbers, kale slaw and kimchi. Topped with scallions, crispy garlic and sesame seeds.

Kimchi Crunch bowl with roasted chicken, purple rice, japchae noodles, kimchi and carrots

Kimchi Crunch

Tangy kimchi meets a whole lot of crunch. Roasted chicken on half purple rice, half japchae noodles with Korean radish, carrots, kale slaw and bean sprouts. Drizzled with ginger-carrot sauce and finished with scallions, sesame seeds and crispy garlic.

Southwest bowl with crispy chicken, white rice, corn, carrots and ranch

Southwest

A little Seoul, a little Southwest. Crispy chicken on white rice with garlic-peppercorn ranch, corn, carrots and kale slaw. Topped with scallions and crispy garlic.

Fireball bowl with spicy pork on purple rice with kimchi, corn and kale slaw

Fireball

Bring the heat. Spicy pork on purple rice with Spicy Gochujang, kimchi, corn, Korean radish and kale slaw. Finished with scallions, crispy garlic, sesame seeds and a dusting of fire powder.

Herbivore bowl with braised tofu, kale slaw, kimchi, carrots and avocado

Herbivore

Tofu takes the lead. Braised tofu on half white rice, half roasted veggies with ginger-carrot sauce, kimchi, cucumbers, carrots and kale slaw. Topped with avocado, scallions, crispy garlic and sesame seeds.

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.