The food and the rooms at SEOLYA GALBI Cheongdam — 88 seats across two floors, three private rooms, and a charcoal brazier set into every table, tended by a dedicated server.
Hanwoo in a wooden box marked with the Seolya crest. The beef goes through three stages of aging that gently tenderize the grain.
The two signatures: Seolya Marinated Galbi (top, KRW 59,000 per 100g) and top-grade fresh galbi (bottom, KRW 63,000 per 100g) — both priced by boneless weight.
Thin-sliced chuck flap with mushrooms, before the fire — served with egg sauce, shredded scallion and mushrooms. KRW 33,000 for two pieces.
Beef scored by hand in a cross-hatch. Each cut gets its own scoring interval so the heat travels through evenly.
Seolya Marinated Galbi over charcoal, basted by brush. KRW 59,000 per 100g.
The stair between the floors. Seolya occupies both levels — 88 seats in all, 58 upstairs and 30 down.
The ground-floor entrance and reception. Valet parking is available.
Straight over charcoal. You never grill here — a dedicated server works the fire at your table.
The four-seat private room. Seolya has three private rooms in all — one for four, two for six.
A six-seat private room. A KRW 40,000 room charge applies to parties of two or three; in the six-seat rooms it is waived above KRW 500,000.
The main dining room. A charcoal brazier is set into every table.
The scored face meets the fire first; when it is done the meat is portioned onto your plate.
Poured to order. The drinks list runs to some sixty labels across champagne, wine and whisky.
The second six-seat room. With the door closed nothing carries in from the next table — it is the room for business dinners and family meetings.
Corkage is free for the first bottle of wine and KRW 30,000 from the second; whisky is KRW 50,000 a bottle.
