Four Seasons Hotel Seoul’s Korean contemporary bar “OUL”

30/07/2024 Admin

Four Seasons Hotel Seoul’s Korean contemporary bar “OUL” will introduce a new menu from August 6th.

Gochujang, mugwort rice cake, rice wine, citron tea etc. The cocktail includes the perfect Korean ingredients, and side dishes such as pork skin, barley bibimbap, and boiled octopus slice with salt. This is a new menu that OUL, the only Korean bar in a five-star hotel, will introduce in August.

Four Seasons Hotel Seoul was selected as one of the world’s top 100 hotels in the global travel magazine Travel + Leisure because it was inspired by Seoul’s drinking culture.

Yoo Seung-jeong, head bartender of Owl, is developing and presenting various liquors in Korean ingredients, including banana milk, barley tea, garlic and etc. in a forms of foreigners can enjoy easily, such as Highball, Negroni, and Gimlet.

The new cocktail “Sulbap,” which used soybean paste, nurungji syrup, and butter, which is inspired by rice, which is an indispensable menu in Korean mainstream culture, received a good response for its kum-kum fermented aroma and savory and sweet taste.

“Rice 75” is a cocktail full of carbonation, reinterpreting the classic cocktail French 75 in Korean style, and adding sparkling makgeolli ”Boksoondoga” and dried tangerine peel gin.

One of the new menus, “Milsoo,” is a cocktail of pine powder, honey and cream added to the rum of makgeolli and pine needle tea, inspired by the smuggling of pine flowers, a traditional Korean drink.

The scent of pine trees is also famous for its likes and dislikes, and it has been recreated as a menu that can be enjoyed without resistance. “Yuzu tea” features citrus’ pungent sweet and refreshing taste by adding citrus, pineapple, and honey to “Seonbi gin” base with a subtle scent of Jeju citrus.

Also “Crispy Pork Peel Chicharon,” which is fried by drying pork skin, “East Coast Stone Octopus Sookhoe,” which adds unexpected fun with squid ink-coated quinoa popcorn and citron sauce, and “Potubu Green Onion Mali,” which is inspired by Kalsotada, which grills whole Spanish green onions.

Spicy green onion roll, which is reinterpreted as a dish where cooked green onions are wrapped in tofu and eaten with a special soybean paste sauce, is also a vegan menu that vegetarians can eat. Oul’s signature menu, lobster tteokbokki, Korean beef tartare with a special red pepper paste sauce, and sea ramen are unchanged.