Seorijae Seoul Station Branch

About

Korean restaurant on the 3rd floor of Seoul Station serving hot stone pot rice sets, flame-grilled pork, and comforting stews.

Tucked into the third-floor Connect Place dining zone of Seoul Station, Seorijae offers an unhurried, sit-down Korean meal amidst the terminal's perpetual rush. While the open food-court floor plan carries the lively hum and chatter of waiting travelers, Seorijae demarcates its own territory with booth seating and an efficient digital ordering system. It functions as a dependable stopover for departing passengers and cross-regional meetups who have time to wait for made-to-order pots. The heart of the menu revolves around freshly cooked *sotbap* (hot-pot rice) and charcoal-kissed *jikhwagui* (direct-flame meats). The direct-fire two-person sets arrive in traditional woven baskets filled with banchan—sweet-simmered black soybeans (*kongjaban*), dried radish strips (*mumallaengi*), and kimchi—alongside silky steamed egg (*gyeranjjim*) and bubbling soybean paste stew. On the grill platter, smoky soy-marinated pork bulgogi sits opposite a subtly charred, spicy red gochujang pork (*jeyuk bokkeum*). Diners wrap the charred meat in fresh lettuce leaves before digging into personal hot stone rice pots, which can be upgraded with earthy *gondre* (thistle greens). Individual orders cater well to solo travelers. The pork kimchi stew pairs sour, thick broth with a pot of plain rice, while the seasoned chive and beef brisket bowl (*chadol yeongyang buchu deopbap*) delivers richness cut by sharp greens, served alongside a savory bowl of seolleongtang broth. Because the stone pots are cooked from scratch, food takes around ten minutes or more to arrive—a pacing that pays off at the end of the meal. Using the kettles of warm water provided at every table, diners scrape the fluffy grains out and pour liquid over the crusty layer of scorched rice left behind, finishing their transit meal with a clean, comforting bowl of *sungnyung* before boarding the train.