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Uramhan Itaewon: An Exquisite Hanwoo Omakase & Whisky Pairing Experience in Seoul

The concept of “mariage” – a French term for “marriage” – extends beautifully beyond matrimony, finding its true culinary expression in the perfect harmony between food and drink. As someone who deeply appreciates this synergy, I was thrilled to discover Uramhan, a Hanwoo Omakase specialist in Itaewon, Seoul, that masterfully applies this principle, particularly with whisky.

My previous visit to Uramhan, which opened in 2017, was a few years ago, and while pleasant, it didn’t leave a lasting impression. However, my recent experience at their special gala dinner event has completely changed my perspective. This time, Uramhan delivered an absolutely stellar performance, showcasing incredible culinary prowess that went far beyond mere grilled beef.

Uramhan: A Refined Destination for Korean Beef & Whisky

Nestled on Sowol-gil in Itaewon, Uramhan presents itself not just as a Hanwoo Omakase restaurant but as an elegant space that evokes the ambiance of a high-end wine or whisky bar. The walls adorned with countless bottles create an impressive visual, hinting at the sophisticated pairings awaiting diners. While the open grilling area has a lively feel, two private rooms offer intimate dining experiences with picturesque views overlooking Haebangchon.

Uramhan offers valet parking and operates daily from 5:30 PM to 11:00 PM (currently 10:00 PM due to temporary restrictions), closed on Sundays. My recent visit proved that Uramhan has truly elevated its game, delivering an experience that was both innovative and deeply satisfying.

The Art of Mariage: A Culinary Journey with Ballantine’s

This special event featured a Hanwoo Omakase course meticulously paired with premium whiskies from Ballantine’s, including the coveted 30-year-old expression. The journey was a revelation, demonstrating the incredible potential of whisky as a culinary companion.

Course Highlights & Whisky Pairings:

• Asparagus “Seon”: The meal commenced with an elegant asparagus “Seon,” a traditional Korean dish beautifully reinterpreted. This soft, chewy, starch-coated vegetable dish, subtly flavored with vegetables and hints of shrimp, was an absolute delight. It was paired with Ballantine’s 12-Year-Old. The whisky, with its rich, slightly bourbon-like notes of chocolate and coffee, created a surprisingly harmonious “mariage” that set a high bar for the evening.
• Steamed Egg (Gyeran Jjim): A delicate steamed egg followed, offering a smooth texture with savory notes from internal organs and a light soy sauce hint. While I personally prefer a slightly softer consistency, it was a comforting dish.
• Grilled Hanwoo & The Second Whisky: Next came a powerful, masculine whisky, characterized by aromas of leather, tobacco, and dry wood – an intense spirit perfectly suited for grilled meats. The first cuts of Hanwoo, including tenderloin (Ansim) and special cuts like skirt steak (Toshisal) and chuck flap tail (Salchisal), were expertly grilled. While the tenderloin was a touch tougher than expected, the other cuts were excellent. The chef’s method of seasoning with salt before grilling and a sprinkle of pepper after was unique, though at times the pepper’s intensity slightly overshadowed the beef’s natural flavors for my personal preference.
• The Grand Reveal: Ballantine’s 30-Year-Old: The highlight of the evening was undoubtedly the Ballantine’s 30-Year-Old. Presented with a unique blending machine (a collaborative piece of art, one of only 25 worldwide, and the only one in Korea), it offered a unique aromatic experience. Dried persimmon, pear, and honey candies were used to subtly infuse the whisky. I first tasted the unblended 30-year-old, which surprisingly had a lighter, almost pepperminty “peat” note rather than overwhelming vanilla. After a brief blending, the vanilla bean notes blossomed, enriching the flavor profile immensely. Its incredibly smooth finish and persistent aroma made it an ideal partner for a dry-aged steak.
• Hanwoo Yukhoe with Kimchi Jelly: This innovative dish, a Korean beef tartare topped with savory kimchi jelly and seaweed, was both delicious and memorable. Its unique blend of traditional and modern Korean flavors paired remarkably well with both the 12-year-old and the blended 30-year-old Ballantine’s.
• Second Hanwoo Selection & Creative Dishes: The meal continued with more Hanwoo, including Ribeye Cap (Kkotdeungsim) and hand-sliced brisket point (Chadolbaegi), served with mushroom dumplings. The Ribeye Cap was served with a truly inventive sauce featuring Tohajut (fermented shrimp paste), blue cheese, and egg yolk – a bold combination that surprisingly worked. The thick-cut Chadolbaegi had a delightful chewy texture, perfectly complementing a refreshing green onion salad.
• Taco & Bibim Guksu: A table-side prepared taco, while tasty and entertaining, felt a little out of place within the otherwise traditional Korean course. For the final main dish, I opted for Bibim Guksu, expecting a spicy, refreshing noodle. Instead, a unique buckwheat noodle dish with a rich perilla seed sauce, perilla leaves, and pickled radish arrived. While delicious as a standalone dish, after the richness of the Hanwoo, I found myself missing the usual spicy kick.
• Dessert: The meal concluded on a sweet and familiar note with vanilla ice cream accompanied by injeolmi cream, a perfect Korean-inspired finish.

Why Uramhan’s Whisky Mariage Stands Out

My return to Uramhan was an exceptional journey into the world of “mariage.” The meticulous attention to detail in crafting each dish, the thoughtful selection of whiskies, and the innovative approach to Korean fine dining truly impressed me. Even as someone who doesn’t regularly drink whisky, this experience highlighted its incredible versatility and pairing potential with premium Korean beef.

Uramhan isn’t just a restaurant; it’s a destination for those seeking a unique and luxurious culinary adventure in Seoul. If you’re looking to explore the exquisite harmony of Hanwoo Omakase and fine whisky, Uramhan in Itaewon comes highly recommended.

Location & Rating:

Uramhan Itaewon
Sowol-gil, Itaewon, Seoul
General Rating: Highly praised for its excellent food and unique whisky pairing experience.