Superpan

SUPERPAN opened its door in 2015 and has been serving hansik (Korean food), adding a touch of multinational homemade meal style. Chef Woo Jung-wook blends banga (nobility) recipes passed down from her mother with Western, Japanese, and Chinese cuisines to create Seoul cuisine, fitting to changing times and palates.

Also, she pairs dishes that bring down regional barriers and transcend generations and eras with various wine collections. It revives the tradition of the Joseon Dynasty, where homemade liquor was enjoyed with jeotgal (salted seafood) and jangajji (pickled vegetables) instead of a special fancy accompaniment.

Crushed Hamburg Steak

Mukeunji Naengchae (Aged Kimchi Cold Salad)

XO Sauce Seafood Naengchae (Cold Seafood Salad with XO Sauce)

Gireum Tteokbokki (Rice Cakes in Chili Oil)

Jeonbok Risotto (Abalone Risotto)

Muneo Ceviche (Octopus Ceviche)

Seoritae Mascarpone Cheese (Black Soybean Mascarpone Cheese)

Geonnamul Tteokbokki (Dried Greens with Rice Cakes)

Heukdwaeji Bossam and Jangajji (Boiled Black Pork and Vegetable Pickles with Soy Sauce)

Hanwoo Striploin Gui (Korean Beef Striploin BBQ)

Suyuk (Boiled Pork)

Eoran Pasta (Roe Pasta)

Tiramisu

Brown Butter Brioche

SUPERPAN opened its door in 2015 and has been serving hansik (Korean food), adding a touch of multinational homemade meal style. Chef WOO Jung-wook blends banga (nobility) recipes passed down from her mother with Western, Japanese, and Chinese cuisines to create Seoul cuisine, fitting to changing times and palates.