OUR STORY

The story of Ilmirak.

Authenticity that doesn't lean on tradition — a Seongsu Korean BBQ restaurant on its way to a hundred years.

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CHAPTER · 01

Fermenting the meat — salt koji.

Our meat is aged three times at low temperature with pure white rice koji — a method that applied traditional Korean nuruk to raw meat aging and earned a Korean patent in 2021 (No. 10-2404227). The gaminess disappears; what remains is a depth of flavor only fermentation can create.

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CHAPTER · 02

The aroma of open flame.

Our pork ribs are butterflied by hand, piece by piece; the gochujang pork and squid are kissed by open flame. Good ingredients, properly aged, properly grilled — that is the Korean BBQ Ilmirak repeats every single day.

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CHAPTER · 03

In Seongsu, toward a hundred-year restaurant.

Since opening in 2016, we have drawn out the true flavor of our ingredients — never overpowering, always memorable. Amid ever-changing trends, one taste that will not change: that is what Ilmirak is determined to protect.