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ELPIC is renowned for its expertly prepared steaks, particularly the dry-aged T-bone steak, and its fresh seafood offerings like Jeju fish ceviche and grilled squid. The unique grilling technique over low-temperature charcoal enhances the tenderness and juiciness of the meats. The ambiance is suitable for both special occasions and casual dining, with attentive service and a selection of wines to complement the meals.

エルピックは、洗練されたステーキと新鮮な海鮮料理で知られるレストランです。特にドライエイジングされたTボーンステーキは絶品。炭火でじっくりと焼き上げることで、肉のジューシーさと柔らかさが格別です。

ソウルの隠れたグルメスポットELPIC

ELPICは火曜日から土曜日まで営業しており、ランチは12:00から15:00、ディナーは17:00から22:00までです。日曜日と月曜日は休業です。予約は推奨されていますが、必須ではありません。特にピーク時には事前予約をお勧めします。

ELPICは基本的に店内での食事を提供しており、テイクアウトやデリバリーサービスは行っていません。

テイクアウトとデリバリーについて

エルピックは、ステーキの匠の技と新鮮なシーフードの絶妙な組み合わせで、地域の人々に愛されています。おしゃれな雰囲気と心配りの行き届いたサービス、そして美味しいワインのセレクションがおもてなしのポイントです。

コミュニティの声とおすすめポイント

ELPICは火曜日から土曜日まで営業しており、ランチは12:00から15:00、ディナーは17:00から22:00までです。

予約は推奨されていますが、特にピーク時には事前予約をお勧めします。

Asia

South Korea

ソウルの中心部に位置するエルピックは、地元の人々や観光客に愛されるレストランです。洗練された雰囲気と絶品の料理が融合し、訪れるたびに新しい発見が待っています。エルピックは、韓国料理の伝統的な味わいをモダンにアレンジしたメニューが自慢で、特に新鮮な素材を使った料理と、こだわりのドリンクが評判です。

エルピック：ソウルの隠れたグルメスポット

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSUNYc01PLWl3RRAB&d=17924085&t=1

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Good Quality of service and steak. Regardless of this place is also listed at Michelin Guide, we truly liked it 👍

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places/ChIJUbDlEV6lfDURWTHYOyweWpQ/reviews/ChdDSUhNMG9nS0VJQ0FnSURqN00yenVBRRAB

Absolutely superb food. High recommended if you like, well, food.

https://www.google.com/local/review/rap/report?postId=ChdDSUhNMG9nS0VJQ0FnSURmNUtIeHZ3RRAB&d=17924085&t=1

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♤ 와규 티본 스테이크 (35,000₩/100g)
♤ 제주도 한치 (29,000₩)
♤ 감자 밀푀유 (29,000₩)
♤ 단새우 비스큐 파스타 (30,000₩)

"고기가 이븐하게 익었어요..."

흑백요리사에서 나왔던 '잘 익은 고기 하나', 실제로 고기를 여러 차례 굽고 레스팅하는 과정을 반복하는 그릴 수비드라는 기법이고, 단연 그 분야에서 가장 유명한 식당이 엘픽이다.

실제로 스테이크를 받아보니, 고기의 단면은 안 익은 것처럼 빨갛지만 핏물이 하나도 흐르지 않고, 식감은 고기 전체가 균질하게 부드러우며, 피비린내 전혀 없이 감칠맛이 가득하다. 내가 여태까지 먹어본 스테이크 중 제일 맛있었다.

사이드로 시킨 한치, 감자, 파스타도 다 좋았는데, 그 중에서도 감자 밀푀유는 꼭 시키는 걸 추천한다.

서비스도 아주 훌륭했고, 가격도 저렴하진 않지만 강남 일대의 다른 유명 스테이크 하우스에 비해서는 합리적인 편

스테이크 좋아하시면 꼭 드셔보세요

#엘픽 #elpic

♤ Wagyu T-bone steak (35,000₩/100g)
♤ Jeju Island Hanchi (29,000₩)
♤ Potato Millefeuille (29,000₩)
♤ Sweet Shrimp Bisque Pasta (30,000₩)

“The meat was cooked evenly…”

The ‘one well-cooked piece of meat’ that appeared in Black and White Chef is a technique called grill sous vide, which actually repeats the process of grilling and resting the meat several times, and by far the most famous restaurant in that field is El Pick.

When I actually received the steak, the cross section of the meat was red as if it had not been cooked, but no blood had flowed, the texture of the entire meat was uniformly soft, and it was full of flavor without any bloody smell. It was the most delicious steak I've ever had.

The side dishes, potatoes, and pasta were all good, but I especially recommend ordering the potato millefeuille.

The service was excellent, and the price, although not cheap, was reasonable compared to other famous steakhouses in the Gangnam area.

If you like steak, you must try it.

#elpic #elpic

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한우 드라이에이징 티본, 호주 드라이에이징 티본 2개 다 먹음.
그릴드수비드 방식으로 굽는 곳이라 고기가 젤라틴같은 느낌이 뒤섞인 독특한 식감임. 때문에 일반적인 고기결의 식감을 기대하는 사람들에겐 호불호가 있을거같음. 등심부분으로써는 고소한 맛이 좋은 한우가, 안심부분으로는 굉장히 부드럽고 감칠맛도 좋은 호주산이 좋았음. 그외 한우티본안심,호주티본등심은 위의 두개보다 장점이 뚜렷하진않은듯.

I ate both the Korean beef dry-aged T-bone and the Australian dry-aged T-bone.
Because it is grilled sous vide, the meat has a unique texture with a gelatin-like texture. Therefore, people who expect the texture of a typical meat texture will likely have some likes or dislikes. For the sirloin part, I liked Korean beef with a good savory taste, and for the tenderloin part, I liked Australian beef, which was very soft and had a good flavor. In addition, Korean beef T-bone tenderloin and Australian T-bone sirloin do not seem to have clear advantages over the above two.

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#청담동 #엘픽

"완벽한 레스팅이 주는 고기의 참맛"

고기를 굽는다는 행위는 단순히 음식을 맛있게 먹기위한 조리가 아니다.
원시시대 부터 채집과 수렵으로 끼니를 해결하던 인간이라는 종족이 취할 수 있는 가장 능동적이고 용맹한 방법이 사냥을 통한 수렵이고 자신의 용맹함을 자랑하기 위한 맛있는 전리품을 섭취하는 과정일게다.
그래서 고기는 예나 지금이나 가장 귀한 음식으로 여겨졌고 귀한 손님이 오거나 기념해야할 상황에서는 빠짐 없이 등장하는 음식 재료다.

불이라는 것을 자유자재로 이용할 수 있게 되면서 수렵에 의해 얻은 고기는 더욱 맛있는 음식으로 진화를 하였고 지역에 따라, 종족에 따라, 문화에 따라 각자 고기를 가열해 굽는 방식이 발달하였을 것이다.
그럼에도 불구하고 에 굽는다는 것은 가장 와일드하면서 가장 직관적인 고기의 맛을 볼 수 있는 방법이고 그 와일드함을 세밀하게 조절할 수 있는 기술이야말로 고기를 최대한 잘 굽는 굽기의 달인, 즉 의 경지가 아닐까 생각이 든다.

본인도 꽤나 오랜 기간 동안 일상에서 바베큐를 루틴하게 해왔기에 나름 굽달이라고 자부하지만 이번 엘픽을 방문하고 본인의 굽는 실력이 겸손하게 느껴졌다.
이곳은 그 정도로 굽기에 진심이고 재료에 진심이고 맛에 진심인 곳이였다.

#레스팅
고기를 굽는 가정에서 레스팅은 필수다.
불로 활성화된 (세포 입장에서는 세포막이 파괴되고 변성된) 맛성분이 밖으로 빠져나가지 않도록 가두는 역할을 한다.
이런 레스팅 과정을 통해 불로 상승된 맛들이 고기 내에 그대로 정착을 하게된다.

엘픽의 레스팅 기술은 실로 환상적이다.
겉을 부워 맛성분을 가두고 그 맛을 다시 가두는 레스팅을 반복적으로 진행을 한다.
보통은 구운 후에 한 번의 레스팅을 진행를 하는데 굽고, 레스팅, 또 굽고 레스팅이라는 반복적 행위는 맛성분이 근육 구조 내에서 빠져나가지 못하도록 안착시킨다.

실제로 미디엄레어 수준으로 구워나온 고기에서 핏물이 한 방울도 세어나오지 않는 현상을 보면 실로 놀랍지 않을 수 없다.
빨간 고기를 새하얀 접시에 올려 먹어도 하얀 접시는 백색을 유지한다.
아는 사람만 아는 놀라운 레스팅의 효과다.

그러나보니 맛은 비약적으로 농축이 되고 고기의 맛을 극상까지 솟게 만든다.
이 맛은 본인이 한국에서 먹은 스테이크 중 의 맛이다.

#드라이에이징
이집은 소기름과 밀납으로 고기를 두껍게 코팅하여 산소를 차단하고 50일 이상을 드라이에이징 과정을 거친다.
정통적인 드라이에이징 방법 보다 산화를 방지하고 빠르게 혐기성 상태를 만들 수 있는 장점이 있을 듯 하다.
실제로 맛도 상당히 상승했다.
드라이에이징 한다고 하는 길 건너편 볼프강에서는 발효 및 숙성미가 전혀 느껴지지 않는 맛이였는데 이곳으 실제로 아미노산과 핵산이 분해되어 숙성된 치즈의 맛이 잘 느껴진다.

엘픽의 스테이크 맛은 숙성과 그릴링, 레스팅의 기술이 조합된 이다.

#코스
테이스팅메뉴로 진행하였지만 단품으로도 식사가 가능한 플렉서빌리티를 제공한다.
엘픽을 최대한 맛보기 위해 테이스팅코스로 주문했는데, 메마른 쉐비체를 제외하고는 꽤나 괜찮은 코스를 내어주신다.

특히 당근을 굽고, 퓨레하고, 농축한 소스를 가미한 당근 요리는 당근의 모든 것을 맛볼 수 있게 한다.
불향 가득한 한치구이 또한 스테이크에 서프를 애딩한 멋진 방식이였다.
감자 밀페유야 맛없게 만들면 쉐프가 아닐 것이고 ㅎㅎ
특히 단새우를 농축해 만든 진득한 비스크소스 파스타는 향으로 승부하는 멋진 디쉬였다.

#가치
이집의 가치는 놀랍다.
가격 때문인지 왜 때문이지는 모르겠지만 당일 식사하는 손님이 우리 가족 밖에 없는 것은 미슐랭 타이틀을 단 식당으로서는 의외였긴하다.
사실 스테이크 한 번 먹는데 100만원 이상의 지출이 필요하다면 쉽게 접근하기는 어렵기는 하지만 본인의 경험 내에서는 현재 대한민국 최고의 스테이크집이 아닐까 생각이 든다.
기존 스테이크와는 완전하게 차별적이고 엘픽만의 레스팅 기술은 다른 스테이크가 쉽게 범접할 수 없는 경지이기 때문이다.

가치로 인정되는 맛.
미식을 즐기시는 분이시라면 이 맛을 꼭 추천해 드리고 싶다.

PS: 딱 하나 아쉬운 것은 기술은 섬세하지만 맛 자체는 터프한 스테이크에 테이스팅 메뉴들이 잘 어울리지 않는 것. 불향으로 연결하기 위해 불향이 나는 한치나 불향이 나는 디저트가 제공되지만 여전히 스테이크와는 왠지 착 붙는 느낌은 아니였다.

#Cheongdam-dong #Elpick

“The true taste of meat given by perfect resting”

The act of grilling meat is not simply cooking to enjoy delicious food.
The most active and courageous method that a race called humans, who have been earning their living through gathering and hunting since primitive times, can take is through hunting and the process of eating delicious trophies to show off their bravery.
Therefore, meat was and still is considered the most precious food, and it is an ingredient that always appears when precious guests come or in commemoration situations.

As fire became freely available, meat obtained through hunting evolved into more delicious food, and individual methods of heating and grilling meat would have developed depending on the region, race, and culture.
Nevertheless, grilling over a  is the wildest and most intuitive way to experience the taste of meat, and the technology to fine-tune that wildness is the master of grilling that grills meat to the best of its ability, that is, the . I think it's a point.

I am proud of myself as a griller because I have been doing barbecue in my daily life for quite a long time, but after visiting Elpick this time, I felt humbled by my grilling skills.
This place was sincere in its cooking, sincere in its ingredients, and sincere in its taste.

#resting
Resting is essential in households that grill meat.
It serves to trap flavor components activated by fire (cell membranes are destroyed and denatured from the cell's perspective) to prevent them from escaping.
Through this resting process, the flavors heightened by the fire settle within the meat.

Elpick’s resting technology is truly fantastic.
The exterior is poured to lock in the flavor components, and the resting process is repeated to lock in the taste again.
Usually, a single resting is performed after baking, but the repeated actions of baking, resting, and baking again settle the flavor components in the muscle structure so that they cannot escape.

In fact, it is truly surprising to see that not a single drop of blood comes out of meat grilled to medium rare.
Even if you eat red meat on a pure white plate, the white plate remains white.
This is an amazing effect of resting that only those in the know know about.

However, the taste is dramatically concentrated and the taste of the meat rises to its peak.
This taste is the best steak I've ever had in Korea.

#dry aging
This restaurant thickly coats the meat with beef fat and beeswax to block oxygen and then dry-ages it for over 50 days.
It seems to have the advantage of preventing oxidation and creating an anaerobic state more quickly than the traditional dry aging method.
In fact, the taste has also improved significantly.
At Wolfgang's across the street, which is said to be dry-aging, there was no taste of fermentation or ripeness at all, but here, the amino and nucleic acids are actually broken down and the taste of aged cheese is clearly felt.

The taste of Elpick's steak is a  that combines aging, grilling, and resting techniques.

#course
Although it was a tasting menu, it provides flexibility to allow meals to be eaten individually.
I ordered a tasting course to get the most out of Elpic, and they served a pretty good course except for the dry Cheviche.

In particular, carrot dishes that roast, puree, and add concentrated sauce allow you to taste everything about carrots.
The roasted cuttlefish, full of fire, was also a great way to add surf to the steak.
If I made potato milfeuille that wasn't delicious, I wouldn't be a chef haha.
In particular, the rich bisque sauce pasta made with concentrated sweet shrimp was a wonderful dish that competed with flavor.

#value
The value of this house is amazing.
I don't know if it was because of the price or why, but it was surprising for a restaurant with a Michelin title that my family was the only customer eating that day.
In fact, if you need to spend more than 1 million won to eat a steak, it is difficult to access, but based on my experience, I think it is currently the best steak restaurant in Korea.
This is because it is completely different from existing steaks and Elpick's resting technology is at a level that other steaks cannot easily match.

A taste recognized as value.
If you enjoy gourmet food, I would definitely recommend this flavor.

PS: The only thing that is disappointing is that the tasting menus do not go well with the steak, which is delicate in technique but tough in taste. To connect with the spicy scent, spicy-scented cuttlefish or spicy-scented desserts were provided, but it still didn't feel like it went well with the steak.

ソウル・エルピック：絶品韓国料理と多彩なグルメ体験

ELPIC, originally a renowned grill house on Jeju Island, relocated to Seoul's Gangnam District, bringing its signature dry-aged, wet-aged, and beeswax-aged beef steaks to the city. The restaurant is also known for its grilled fresh seasonal squid and ceviche, utilizing unique grilling techniques to enhance meat tenderness and juiciness.

Nestled in the vibrant Gangnam District of Seoul, Elpic has quickly established itself as a culinary gem known for its exquisite grilled meats and innovative cooking techniques. Originally founded as a grill house on the picturesque Jeju Island, Elpic made a bold move to the bustling streets of Seoul, bringing with it a legacy of exceptional culinary craftsmanship.

At Elpic, the focus is on a variety of aged beef steaks, with methods that include dry-aging, wet-aging, and beeswax-aging, each designed to intensify the flavors and texture of the meat. What sets Elpic apart is not just the quality of the steaks, but also its unique grilling techniques that ensure each dish is a testament to the art of cooking. In addition to their renowned steaks, visitors are also treated to exceptional dishes featuring fresh seasonal squid and ceviche, all grilled to perfection.

In 2024, Elpic was proudly featured in the Michelin Guide, a testament to its commitment to excellence in the culinary arts. This prestigious recognition has not only enhanced its reputation but has also attracted food enthusiasts from all corners of the globe, eager to experience the unique flavors that Elpic has to offer.

Elpic’s approach to grilling is meticulous and innovative, utilizing techniques that enhance the natural flavors of the ingredients. One standout method is the use of grill sous vide, which involves a careful process of grilling and resting meat multiple times to achieve a flavor profile that is both rich and tender. This intricate cooking method ensures that the juices stay locked within the meat, providing diners with a uniquely satisfying experience.

, perfectly paired with unique seasoning.

, showcasing freshness and vibrant flavors.

As Elpic continues to impress both locals and tourists, its journey from Jeju to the heart of Seoul signifies not just a physical move but a celebration of culinary excellence that resonates with anyone who appreciates the artistry behind grilling and flavor.

Elpic is a culinary gem located in the heart of Seoul's Gangnam District, offering an innovative fusion of traditional Korean cuisine and contemporary culinary techniques. The restaurant features modern aesthetics and warm hospitality, making it a perfect spot for intimate dinners or lively gatherings. With a menu that showcases the freshest ingredients, Elpic invites guests to explore the rich tapestry of South Korea’s gastronomic heritage.

Elpic

A selection of premium steaks and dishes made with fresh ingredients from Jeju Island.

USDA Tenderloin Steak (220g)

USDA Striploin Steak (300g)

Bon & Bread 1++ No.9 Tenderloin (220g)

Okan F4 Wagyu MB9 Striploin (350g)

Special Dry-Aged Korean Hanwoo T-Bone Steak (100g)

Wax-Aged Steak

Mashed Potato

Jeju Fish Ceviche

Potato Mille-Feuille Fries with Truffle

Shrimp Bisque Pasta

ELPIC Menu

Elpic Menu Highlights in Cheongdam-dong Seoul Gangnam District South Korea, Seoul, Gangnam District, 청담동 11-12, Elpic Restaurant Culinary Delight 

Nestled in the vibrant heart of Cheongdam-dong, Elpic offers an exceptional dining experience for steak aficionados and food lovers alike. This Gangnam District gem is renowned for its meticulous grilling techniques, premium ingredients, and innovative resting process that elevates flavors to sublime levels.

Begin your meal with vibrant and refreshing options that awaken the palate. The Jeju Fish Ceviche bursts with the fresh zest of lime juice blended with tender fish, onions, and cilantro, capturing the essence of Jeju Island's bounty. Alternatively, indulge in the Potato Mille-Feuille Fries with Truffle—a crispy, layered potato delight infused with aromatic truffle oil, seasoned perfectly with salt and pepper.

Elpic's main offerings shine with the highest quality selection of steaks, each prepared using a unique grill sous vide method and repeated resting to lock in flavor and tenderness. The USDA Tenderloin Steak (220g) and USDA Striploin Steak (300g) are seasoned simply with salt and pepper, allowing the natural taste of prime cuts to shine. For those seeking exclusivity, the Bon & Bread 1++ No.9 Tenderloin (220g) and the Okan F4 Wagyu MB9 Striploin (350g) deliver melt-in-your-mouth richness and complexity. The Special Dry-Aged Korean Hanwoo T-Bone Steak boasts deep umami notes, enhanced by over 50 days of wax-aging to perfect its flavor and texture. Complement your steak with creamy Mashed Potato made with fresh potatoes, butter, and cream, or savor the indulgent Shrimp Bisque Pasta, rich with concentrated sweet shrimp, tomato, and cream sauce.

While Elpic's focus is on steaks and savory dishes, the restaurant occasionally offers special tasting courses highlighting seasonal ingredients and innovative culinary techniques. These courses explore the depth of flavors from roasted carrot preparations to fire-grilled cuttlefish that add a perfect surf element to your meat-centric meal. Though the tasting menu offers a unique journey, Elpic's mastery lies in delivering the purest steak experience through their exceptional aging, grilling, and resting methods.

 - Carefully selected to complement the rich flavors of grilled meats.

 - A curated selection that enhances the steakhouse dining experience.

ソウルのエルピックで本格的な韓国料理を楽しもう！美味しい料理と温かい雰囲気が旅の思い出に。今すぐ訪れて味わおう！

江南の絶品料理店エルピック｜韓国・ソウルの隠れ家

Gangnam District Municipality

Signature steaks prepared using various aging methods to enhance flavor and tenderness.

Dry-Aged, Wet-Aged, and Beeswax-Aged Beef Steaks

Fresh squid caught off Jeju Island, grilled to perfection.

Grilled Fresh Seasonal Squid

Fresh fish marinated in citrus juices, offering a refreshing appetizer.

Ceviche

ソウルの絶品レストラン「エルピック」で味わう最高の肉と海の幸

ソウルの中心に位置するエルピックは、最高級のステーキと新鮮なシーフードを楽しめる隠れた名店です。ここでは、さまざまな熟成方法を用いた

エルピックでは、特に注目すべきは「ドライエイジドビーフ」や「ウェットエイジドビーフ」、そして「ビーズワックスエイジドビーフ」といった、芳醇で柔らかなステーキが楽しめます。

特に自慢の一品は、「炭火焼きの旬のイカ」。済州島から直送された新鮮なイカをじっくりと炭火で焼き上げ、香ばしい香りとともに海の恵みを堪能できます。

また、さっぱりとしたシトラスマリネの「セビーチェ」もおすすめです。新鮮な魚を柑橘類の果汁でマリネし、さわやかな味わいを楽しめます。

エルピックは、ソウルのグルメなトラベル愛好者にとって絶対外せないスポットです。高級な肉料理と海の幸を堪能しながら、贅沢な食体験を楽しめる場所です。

District

Experience top-tier steaks, dry-aged and dry-processed beef, and fresh Jeju seafood in Gangnam District, Seoul. Reserve for an unforgettable gourmet journey.

Elpic Restaurant Seoul Gangnam | Premium Beef & Seafood

Discover Elpic's rich history from Jeju to Seoul, renowned for innovative grilling techniques and premium ingredients. Perfect for food lovers and gourmets.

Elpic Seoul Gangnam | History & Unique Grilling Techniques

Find Elpic Seoul's opening hours from Tuesday to Saturday, book a table online, and enjoy exquisite steaks and seafood in Gangnam District, Seoul.

ソウル・エルピック：絶品韓国料理と多彩なグルメ体験

Byeokje Galbi the Cheongdam

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