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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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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Our take on Ja Jang Myun, served with Szechuan, Ja Jang, Pickled Onions, Herbs, Cucumber, Peas, and Elysian Lamb Ragu from @purebredlamb.Ja Jang Myun dates back to 1905, when it was introduced to Gonghwachun (공화춘), a Chinese restaurant in Incheon Chinatown run by an immigrant from the Shandong Province of China.Although the name Ja Jang Myun is cognate with the Chinese dish zhájiàngmiàn, Korean Ja Jang Myun differs in many ways.The new Korean-style Ja Jang Myun began to gain explosive popularity among the many merchants visiting the port of Incheon, which was the center of trade, and the many dock workers working in the fish market, and quickly spread throughout the country.

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Winter nightsPhoto by @erinapindar

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Our JEJU Neng Guk, a refreshing and bright dish served with Red Snapper, Cucumber, Seaweed, Kaffir Lime Leaf, Sesame Seed, Plankton Oil.Photo by @feastmeetswest

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Noodles do change texture over time, so we recommend consuming your Ramyun as soon as possible. However, we can always appreciate a nice photo, so make it quick! 📸 😊Photo by @svershbow

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Truffle Roasted Mushroom served exclusively with our family style prix fixe.Truffle Soy, Grana Padano, Fines Herbs.Photo by @allisonkimchi

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Tuna Yangpa CheTuna, Cucumber, Sweet Onion, Fines Herbs, Sesame Oil, Jalapeño, Mint.A take on a popular Korean dish, served often with a KBBQ experience. We wanted to pronounce the flavors and re-create it in our own way.

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Yuk Hwe ToastWe serve a Yuk Hwe with Miyazaki Wagyu, Perigord Truffles, Seaweed ‘김’ Vinaigrette, Grana Padano, Truffe Aioli, Shallots, and Chives on a Toasted White Bread.We serve the Yuk Hwe, a non common Western dish, on a toasted white bread to familiarize our guests to our cuisine.We serve only a limited number of Yuk Hwe Toast each day.

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CONTACT

679 Greenwich St, New York, NY

10014

646.666.0947

info@jejunoodlebar.com