Steakhouses›Steakhouses in Seoul›Boreumsae
Korean BBQ · Samseong-dong · Seoul
Boreumsae
Boreumsae starts with an animal few Seoul menus carry: tojong heugu, the native black cattle of Jeju, raised on the owners' own farm on the island.
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By Inès Vacher · Steakpedia editorial voice · Who writes
Why go01
The case for Boreumsae is the breed. Michelin's Seoul guide calls it the only restaurant in the city selling tojong heugu raised on a farm of its own on Jeju, and the meat is flown in straight from the family farm. The guide describes heugu as firmer and leaner than other steak beef, with a nutty taste and plenty of umami, and eaten with salt alone. Boreumsae was one of 24 restaurants given one Michelin star in the first Seoul guide, the 2017 edition, and it is listed as a Selected restaurant in the 2026 guide, at ₩₩, under barbecue.
What to order02
Aged tenderloin (teuk-ansim sukseong)- Kkot-deungsim and saeusal
- Yuk-sashimi and yukhoe
02What to order
- Aged tenderloin (teuk-ansim sukseong)The aged cut on the list, at ₩120,000; the plain teuk-ansim is ₩89,000. The menu on Naver gives no weights.
- Kkot-deungsim and saeusalThe marbled rib eye at ₩83,000 and saeusal, the cap of the rib eye, at ₩110,000.
- Yuk-sashimi and yukhoeRaw heugu, as sashimi at ₩43,000 or as tartare at ₩41,000 — the two raw dishes Michelin listed in 2019.
- Weekday lunch setGrilled heugu, the heugu gui-jeongsik, at ₩45,000; the raw-bulgogi set is ₩32,000. To drink, Hallasan heobeoksul, a Jeju soju, at ₩38,000.
03The beef
The animal is Jeju's native black breed, heugu, raised on a farm in Seongsan that owner Kim Kyung-soo bought with his school friend Song Dong-hwan, who already worked there. In 2016 JoongAng Daily counted 300 head it called 'black Angus' and 50 Hanwoo on that farm; Michelin speaks of native black cattle, so the English label is most likely a translation of heugu. The house says it dry-ages for more than 2,000 hours, about 83 days, with a technique of its own, and no independent source confirms the figure. Kim told JoongAng Daily the method took five years and hundreds of millions of won to work out. The number: 2,000 hours.
04The story
Boreumsae opened in late 2015, and JoongAng Daily described it the following year as the Seoul branch of Heuk So Rang, a Jeju restaurant devoted to grilled heugu. Within a year it held a Michelin star in the guide's first Seoul edition; by 2019 it carried the Michelin Plate, and the house now counts nine years in a row in the guide.
05The practical
Naver lists it as Boreumsae Samseong, at 36 Teheran-ro 81-gil, Gangnam-gu. It opens daily 11:30–22:00, last order 21:00; on weekdays the kitchen closes 15:00–17:00, with the last lunch order at 14:00, while weekends run straight through. The house has 12 private rooms, which Naver lists for 2 to 24 people, plus group tables for 5 to 50; there is valet parking, children's chairs and paid corkage. Book on +82 2-569-9967, through Naver Booking or CatchTable; the house posts on Instagram as @boreum_sae.
- Address
- 36 Teheran-ro 81-gil, Gangnam-gu, Seoul
- Phone
- +82 2-569-9967
- Website
- instagram.com
- Directions
- Google Maps ↗
What beef does Boreumsae serve?
Tojong heugu, the native black cattle of Jeju, raised on the owners' own farm in Seongsan and flown to Seoul.
How long does Boreumsae age its beef?
The house says more than 2,000 hours, about 83 days, of dry-ageing; no independent source confirms the figure.
Does Boreumsae have a Michelin star?
It held one star in the first Michelin Guide Seoul, the 2017 edition. Today it is listed as a Selected restaurant (2026).
Where is Boreumsae?
At 36 Teheran-ro 81-gil, Samseong-dong, Gangnam-gu; phone +82 2-569-9967.
06In Seoul’s selections
07Sources
guide.michelin.com · guide.michelin.com · koreajoongangdaily.com · guide.michelin.com · m.place.naver.com · guide.michelin.com · m.place.naver.com
Last verified 25 Oct 2026.