BK KOREA

『雪下覓炙』is a saying that dates back to the Goryeo era that translates to “great meat.” Today, 「雪下覓炙」Seolhamyeok represents a high-end Korean BBQ experience thanks to its newly opened location at Harbour City. Sit down and enjoy hand-selected cuts from around the world including various high-quality, aged varieties. While many of us have enjoyed Korean BBQ, take it to the next level at Seolhamyeok today.

Dry-aged Kuroge

Wagyu Beef (Gold-grade)

One of the chef’s recommendations is the aged steaks in the butcher. Aged beef is much loved for its richer flavor and more tender texture. With dry-aging, the meats are stored between zero and four degrees Celsius, with the humidity level of 80%. The process takes about two to five weeks from start to finish. After our customers have confirmed the specific cut of a piece, the dry-aged part will be cut out and blowtorched. Customers can sit back and relax as the staff prepares the meat for them, or be in charge completely.

Not to be missed is the Kuroge Wagyu Beef (Gold) – a hybrid between Japanese Wagyu and American Angus beef. The Gold-grade is a coveted equivalent of M9 and A3 beef rankings. the even marbling adds to the tenderness of the top blade cut. Both the pinkish hue and texture remind one of tuna. The well-marbled fat renders off slowly as soon as it hits the grill, releasing intense flavors that are truly forgettable.

Diamond-cut short ribs for a dazzling dining experience

Diamond-cut short ribs for a dazzling dining experience

No Korean barbeque experience would be complete without short ribs. The rarity levels up as the restaurant’s Marbled Korean Short Ribs curates an unparalleled pleasure – thanks to the way they are cut and seasoned. Forget the rectangular strips; the short ribs are cut instead, into diamond shapes. The thoughtful preparation means efficient marination and to ensure the meat is evenly-cooked. The ribs are seasoned with pink mustard sea salt, sesame oil, and yellow mustard. Slightly charred on the outside, but moist and tender on the inside, the ribs are richly-flavored without being too overpowering.