Jeju Noodle Bar - New York

JEJU STORY

LUNCH MENU

DINNER MENU

BEVERAGE MENU

DINE WITH US

MAKE A RESERVATION

We are primarily a walk-in restaurant. We offer very limited reservations on RESY. Majority of our tables are saved for walk-in guests. We encourage all our guests to walk-in and we will accommodate your party as soon as possible.

LARGE PARTY INQUIRIES

For large party inquiries (5 or more quests) Please email info@jejunoodlebar.com

FOR PICK UP & DELIVERY

We offer pick up and delivery service with caviar from 5:00PM – 9:00PM.

INSTAGRAM

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Todays specialScallop Carpaccio
Live Scallops, Truffle Soy, Périgord Truffle, Uni, Caviar

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The components that create our Wagyu Ramyun.

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We are extremely grateful to our guests for celebrating Valentines Day with us.It was rewarding and fun for us to serve a new menu. We hope we were able to make your day special!

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Our Yuk Hwe Toast from our Valentine’s Day prix fixe. Swipe right to view the full menu, and visit link in our bio to nab one of the few tickets left!Miyazaki Wagyu, Perigord Truffles, Seaweed Vinaigrette, Grana Padano, Truffle Aioli, Milk Bread, Shallots, and Chives.

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We often get asked or commented about the texture of our noodles. We add more ‘bite’ to our noodles, and that’s intentional.In Korea, Ramyun doesn’t essentially exist. The Korean Ramyun culture is heavily influenced by instant noodles.At JeJu Noodle Bar, we aim to redefine Ramyun. Each bowl gains inspiration from a traditional Korean soup, which we re-create as a ramyun. While paying tribute to the traditional counterpart, our bowls bring new flavors to your taste buds.Our noodles are specially made by @sunnoodles, the main noodle providers for most noodle restaurants in the US. We’ve worked together to create noodles that mimic the texture of instant noodles, using fresh wheat and egg based noodles. This salvages the culture of Korean Ramyun, while serving our own elevated take.We hope you enjoy the bowls even more with this information!

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An excerpt from @ianburke11’s @insider article quoting @chefdouglaskim:We used to have a tuna Yuk Hwe dish, which uses a leaner cut of tuna, but then we were struggling to figure out what to do with the extra fat," he said. "At the time, we couldn't buy uni, but I wanted to have that uni texture”Kim said that at the time, his kitchen was throwing away lots of eggs that weren't boiled correctly, so his staff meals were typically egg-heavy.Chef Douglas said, “My chef de cuisine was making a staff meal of fried rice and egg salad every day. I had to do something with eggs, so we did egg salad, toro, rice, and that's it. It took me 30 minutes to come up with the dish, and it turned out to be one of the most popular”Photo by @nohleftovers

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PRESS

CONTACT

679 Greenwich St, New York, NY

10014

646.666.0947

info@jejunoodlebar.com