Top from left: Black Pork Samyeobsal (Pork Belly), Signature Galmaegisal, Hangjeongsal (Beef Short Plate)
Bottom: Woosamgyeob (Beef Short Plate), Nuruk So Anchangsal (Beef Outside Skirt)
Seorae is now Seorae Jib!
We’ve been regulars at Seorae ever since we first featured them in 2023. We are drawn to their quality cuts of meat, signature marinades, convenient mall locations, and attractive price point. Since then, the popular Korean BBQ chain has undergone an exciting brand refresh and is now known as Seorae Jib. (“jib” means “home” in Korean). With a warmer, cozier ambience and a refreshed menu. Seorae is ready to welcome you to their new “home” with new flavours.
Our specially curated ieatishootipost set was a big hit the last time, and we’re excited to present a brand-new set. This set features some of our favourite cuts and new dishes. Best of all, it comes at 30% off the à la carte price!
IEATISHOOTIPOST SET $98++
- Signature Galmaegisal (Pork Skirt) – 170g
- Smoked Samgyeobsal or Black Pork Samgyeobsal (Pork Belly) – 100g
- Woosamgyeob (Beef Short Plate)- 150g
- Nuruk So Anchangsal (Beef Outside Skirt) – 150g
- Hangjeongsal (Pork Jowl) – 80g
- Gyeran Jjim (Cheesy Egg Souffle)
- Buchaesal Sotbap or Sundubu Jjigae
The set features 650g of meat and is good for 2-3 persons, depending on your appetites. And it is available 1 Sep – 31 Oct 2025 at all Seorae Jib outlets.
Hay Smoked Meats
One of our favourite new additions is the hay-smoked meats. It is a technique that infuses premium cuts with an irresistible smoky aroma reminiscent of traditional Korean countryside cooking. The smoking is done at the restaurant using a traditional Korean clay jar known as an onggi. Hay is torched together with oak wood chips to release a fragrant, earthy smokiness that clings beautifully to the meat, adding an extra layer of flavour to the dish.
We especially love the Hay-Smoked Pork Belly. This is now a must-order item every time we visit Seorae Jib. As mentioned before, Seorae places great emphasis on meat sourcing. For this dish they use Spanish Chestnut pork that is prized for its naturally nutty sweetness.
Diners can choose to enjoy it either smoked or non-smoked. But we feel the hay smoke truly elevates the flavours! It adds an earthy depth that complements the pork’s natural richness. That’s exactly why we’ve highlighted the smoked version in our curated menu. Though if you prefer, the non-smoked option is also available.
Cooking Maniac’s Dishes at Seorae!
Adding even more excitement to the new menu, Seorae has teamed up with Chef Yoon, the “Cooking Maniac”, who shot to fame on the Korean reality series Culinary Class Wars.
Known for his daring flavour combinations, Chef Yoon has created a range of innovative dishes featured in our specially curated set. His creations bring bold, inventive twists to the KBBQ experience, making it a refreshing and unforgettable treat for lovers of Korean BBQ.
Nuruk Marinated Beef Skirt Steak
One of Chef Yoon’s notable dishes is the Nuruk So Anchansal. It is made with outer skirt steak, a cut prized for its rich beefy flavour and meaty texture. The dish is marinated in nuruk, a traditional Korean fermentation starter used to brew makgeolli.
Nuruk works by breaking down the meat proteins through enzymatic action into umami-rich amino acids. That gives the beef a natural savory depth and subtle sweetness. When grilled, the outer skirt develops a beautifully smoky char while remaining juicy and tender inside.
Each bite delivers a burst of umami flavour, offering a refreshing change from the usual bulgogi marinades found at most Korean BBQs.
Galmaegisal – The Reason We Keep Going Back to Seorae Jib
The dish that keeps us coming back to Seorae Jib is their Signature Galmaegisal. It is made from pork skirt with beautiful marbling and a naturally rich, deep flavour. The name Galmaegi, meaning “seagull” in Korean, refers to the shape of the cut, which resembles a seagull’s wings.
Marinated in Seorae’s signature sauce, the meat develops a smoky, caramelized crust when grilled, while remaining tender and juicy inside. The sizzle on the grill, the fragrant aroma, and the burst of juiciness in every bite, combine to create an irresistible experience that showcases the cut’s full potential. We often end up ordering two or three servings of this!
Other Dishes Included in the Set
Included with the ieatishootipost set is the Cheesy Gyeranjjim (Korean steamed egg with cheese) and a choice of Sundubu Jjigae (spicy tofu soup) or Chef Yoon’s Buchaesal Sotbap.
The latter is a pot rice dish topped with slices of marinated Australian Black Angus beef Oyster Blade steak and sautéed mushrooms. The dish is served with a refreshing Aekjeot (fish sauce) salad and a kettle of barley tea. You may choose to have the salad on its own or mix it into the rice. Once you’re about three quarter way, add some barley tea and so you enjoy some tea rice too!
On top of the usual free-flow banchan, which diners can help themselves to at the counter, the set also comes with additional ingredients. These include tortilla wraps, seaweed, marinated squid, and pineapple. Each has been carefully curated to complement the various cuts of meat.
You can request for the service staff to guide you through the experience. They can cook the meats to perfect doneness and offer tips on how each cut can be paired with the different ingredients. You may, of course, choose to cook the meat yourself and enjoy the food at your own pace!
Conclusion
Seorae has been around for over a decade, and their recent refresh has added even more exciting elements to the KBBQ experience. In a market saturated with Korean BBQ options, Seorae Jib stands out with rare cuts like pork skirt and unique, interesting marinades.
Combined with easy accessibility and an attractive price point, it’s no surprise that they have become the most popular KBBQ chain in Singapore. They now have six outlets conveniently located at shopping malls across the island!
Disclosure: this post is written in partnership with Seorae. Opinions expressed are those of our own.
