SEORAE JIB at Compass One brings the authentic taste of Korean BBQ to the heart of Sengkang. The name tells the story: 'SEORAE' signifies the brand's expertise as a leading Korean BBQ restaurant, while 'Jib' — home — captures its commitment to making every guest feel at home the moment they arrive.
The House of Seorae is a story of seeking perfection: in its choice of rare cuts, its attention to sourcing and traceability, and its skill in the culinary arts — a full stable-to-table commitment to every guest. Founded in Seorae Village, South Korea, in April 2007 by Chef Chul Park, the restaurant has built its reputation as a specialist in rare-cut pork, with a clear goal: to serve guests with the utmost care and create an experience where you can eat like royals and feel at home.
Its high standards are expressed in two signature dishes, like the twin symbols of the sun and moon on treasured Korean royal artefacts: hay smoked meats and KBBQ Galmaegisal. SEORAE JIB is the first in Singapore to use Onggi pots in its hay and oakwood smoking method, an ancient Korean technique that ensures meat is evenly smoked, with earthy hay lending a subtle aroma and rich oakwood adding smoky depth. The Galmaegisal, meanwhile, serves the rare choice cut of skirt meat traditionally reserved strictly for Korean royalty.
Beyond BBQ, weekday lunches bring hearty sotbaps, heartwarming stews or noodles served with complimentary banchan and soup — a wallet-friendly spread that reflects the restaurant's dedication to Korean culinary traditions.
Tucked into Compass One along Sengkang Square, SEORAE JIB brings a royal take on Korean barbecue to the neighbourhood. The name tells the story: 'SEORAE' signifies the brand's expertise as a leading Korean BBQ restaurant, while 'Jib' — home — is a commitment to making every guest feel at home the moment they arrive. The result is a dining room where charcoal smoke and hay-scented aroma meet a warm, homely setting, built around a simple promise: eat like royals, feel at home.
The House of Seorae traces its roots to Seorae Village, South Korea, where it was founded in April 2007. From the start, the restaurant has dedicated itself to delivering the authentic taste of Korean BBQ and traditional cuisine, building a reputation as a specialist in rare-cut pork. It is a story of seeking perfection — in the choice of rare cuts, attention to sourcing and traceability, and skill in the culinary arts — a full stable-to-table commitment to every guest.
Behind the grill is founder Chef Chul Park, whose greatest culinary teacher, he says, was his mother. She taught him to combine the power of ingredients, care and time to achieve harmony in texture, flavour and nutrition in a wholesome and unpretentious way. When he curates a menu, he does it with the utmost care, as if cooking for royalty and serving it in his own home. That philosophy still shapes every plate that leaves the kitchen.
Like the twin symbols of the sun and moon found on treasured Korean royal artefacts, SEORAE JIB expresses its high standards through two signature dishes: its hay smoked meats and its KBBQ Galmaegisal.
The Galmaegisal is the star of the charcoal grill — the rare choice cut of skirt meat that tradition reserved strictly for Korean royalty. It is the cut that made SEORAE's name among Korean BBQ lovers, prized for its texture and deep, savoury character. Alongside it, platters of signature cuts showcase the restaurant's specialist knowledge of pork, from premium belly to carefully chosen rare cuts.
What truly sets the BBQ apart is the smoking. SEORAE JIB is the first in Singapore to use Onggi pots in its hay and oakwood smoking method — an ancient Korean technique chosen for good reason. The Onggi allows seamless circulation of heat within the smoking vessel, ensuring every surface of the meat is evenly smoked. Earthy hay lends a subtle, fragrant aroma, while rich oakwood adds a smoky depth that complements the natural taste and texture of the meat. The result is a distinctive smoke-grilling experience that is hard to find anywhere else in Singapore.
Korean BBQ here is not only an evening affair. On weekdays, SEORAE JIB serves a Sotbap Lunch menu until 4pm, offering a choice of hearty sotbaps, heartwarming stews or noodles, each accompanied by complimentary banchan and soup. It is a spread designed to fill the table and reflect the restaurant's dedication to Korean culinary traditions — a taste of royal cuisine that stays easy on the wallet, perfect for a weekday lunch break in Sengkang.
Step inside the Compass One outlet and the promise of 'Jib' comes through: a homely, unpretentious setting where the focus stays on the food and the people sharing it. Grills hum at the table, platters of marbled cuts arrive alongside rows of banchan, and the aroma of hay and oakwood smoke hangs over the meal. It is dinner theatre of the most delicious kind, yet relaxed enough for a casual gathering.
Reservations can be made easily through the SEORAE JIB website, and they are a sensible move around dinner hours and weekends when the grill tables fill up. Whether you come for the royal-worthy Galmaegisal, the unmistakable fragrance of hay-smoked meat, or a comforting weekday sotbap, this Sengkang outlet delivers the best of both worlds the brand promises: eat like royalty, feel at home, every time.