At Gyeongju Silla Bansang Surime , our menu follows the essence of the Korean jeongsik — a traditional set meal that grows in richness with each course. Rather than offering separate dishes to choose from, we begin with one signature meal — the Master’s Red Snow Crab Sundubu Set — and build upon it with additional side dishes and seasonal delicacies. In Korean dining, a jeongsik is not served course by course, but as a complete table setting — warm rice, soup or stew, and a harmony of many small dishes, all served at once. It reflects the Korean philosophy of balance and togetherness, where every element complements the others. No matter which you choose, the essence remains the same — sincerity, harmony, and the quiet beauty of a shared table. - Master’s Red Snow Crab Soft Tofu Set (₩15,000) Surime’s signature and foundational set meal. This set features a mild soft tofu stew enhanced with red snow crab innards , creating a rich and savory flavor without bein...
In Korea, the secret to deep flavor isn’t found in spice, but in time.
Fermentation — the patient art of waiting — is what gives Korean cuisine its unmistakable depth and warmth. From soy sauce (ganjang) to soybean paste (doenjang) and chili paste (gochujang), every sauce tells a story of care, climate, and craftsmanship.
At Surime, we continue this centuries-old tradition in the most natural way — by making our own sauces by hand.
The jars in our courtyard quietly hold the rhythm of the seasons. Under sunlight and wind, they breathe, ripen, and mature — never rushed, never forced. It’s a process that teaches us that good food, like good life, takes time.
Each spoonful of stew, each side dish, carries that same quiet patience.
The flavor is not loud or instant — it unfolds slowly, revealing layers of umami that linger like memory. To us, fermentation is not just a method of preservation; it is a philosophy of sincerity, a dialogue between nature and time.
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