Bokman X Yu Su Cooks Seoul Sessions

Tongdak

If you wish to reserve a Tongdak, please add a note in the comments section of the booking form. Please be aware that any cancellations within 24 hours of your booking time will result in a charge of £18 per person.

Our Produce and Suppliers

Duncan does a daily shop at the St Philips Fruit Market, and we get speciality fruit and veg from Hugo’s Greengrocer and Ali of Rocketman Produce, who grows organic kkaennip and mu (korean radish) exclusively for us. Jonny of Conscious Fish Shop supplies us with dayboat fish and shellfish from the south coast, and Beast Butchers provide most of our beef and pork. We try to source as locally as possible, using tofu made in Bristol, fresh Wasabi grown in Dorset and tteok (korean rice cakes) from Green Farm in New Malden.

Wines and Drinks

Our wine and drinks list features a handful of our favourite cocktails, craft beers from New Bristol Brewing Co, non-alcoholic drinks and a low-intervention wine selection that we are very proud of. We like wines that are alive and have energy. Fermentation, a key principle in Korean cooking, paired with wines that rely on natural fermentation methods make for some mind blowing, nourishing pairings. Our good friend Raphaël Rodriguez from Vine Trail, a Bristol based wine importer that represents some of the best vignerons that we admire, has personally chosen wines from their portfolio that go really well with our dishes.