한식에 대한 다채로운 이야기를 전하는 온라인 매거진
Interview with an Excellent Overseas Korean Restaurant: Sollip
HANSIK & People
The joy of gastronomy begins with savoring the flavors. The pleasure is amplified when we experience familiar ingredients prepared in unfamiliar ways, or when we discover familiar tastes in new, exotic dishes. Sollip, a fine dining restaurant in London that brings the flavors of Korea to life with a sophisticated twist, understands this joy of gastronomy well.
Owner Chef Woongchul Park and Pastry Chef Bomee Ki of Sollip have built a unique identity for the restaurant by infusing European-style dishes with the flavors of Korea. As a result, Park became the first Korean chef to earn a Michelin star in the UK, and this year, Sollip was selected as the first Excellent Overseas Korean Restaurant in London designated by the Ministry of Agriculture, Food and Rural Affairs and the Korean Food Promotion Institute, achieving the coveted ‘K-Michelin’ distinction.
Sollip stands out on the London culinary scene, radiating a distinct presence. We sat down with Chef Park, who has nurtured Sollip with affection and passion, to hear more about his journey.
▲ Owner Chef Woongcul Park and Pastry Chef Bomee Ki of Sollip
A Fine Dining Restaurant Reflecting the Life of a Chef Couple
The first impression of Sollip is calm and comfortable. The space, with its relaxed ambiance, is filled with Korean woodcraft, pottery, and earthenware. Instead of curtains, the large windows are adorned with delicate screens made of moshi (ramie fabric) and oksa (doupion silk). The subtle Korean aesthetic that permeates the restaurant speaks volumes about the identity of Owner Chef Woongchul and Pastry Chef Bomee Ki.
"Everything we present at Sollip reflects both our experiences and our tastes as a couple. It’s not just our culinary experiences, but also the path we've walked and the life experiences we've gathered along the way," says Chef Park.
The beginning of Chef Park and Chef Ki took place in London. Chef Park, who was studying French cuisine, and Chef Ki, who was learning pastry, met at the London campus of Le Cordon Bleu and eventually married. They then built their careers between the UK and Korea. The restaurant Sollip is a reflection of their journey together, capturing the essence of their shared history.
Chef Park spent considerable time before opening Sollip carefully contemplating how to seamlessly incorporate Korean identity into the European dining concept. He explained, "It was necessary to go through the process of personally searching for meaningful and purposeful Korean artifacts." Chef Park visited artisans in Korea, sourcing pottery, wooden crafts, and onggi (Korean traditional earthenware), and collaborated with a Korean designer to create custom uniforms made from gwangmok, a traditional Korean coarse cotton textile.
No detail was overlooked. Chef Park shared, “I really love hanji (Korean paper),” explaining, “We used paper with a texture similar to hanji for the menu, and placed basalt on top of thick hanji, then spritzed it with cypress, pine, and bergamot oils to create a natural diffuser.” This allows guests visiting Sollip to immerse themselves in Korean culture even before they begin their meal.
Fusion Dishes Inspired by Hansik
At first glance, the tasting menu at Sollip may seem far removed from traditional Hansik. However, with the first bite, the subtle flavors of Hansik linger on the palate, making you nod in recognition. Sollip incorporates domestic ingredients such as omija (five-flavor berry), rice, maesaengi (seaweed fulvescens), and various types of jang (fermented sauce) throughout the cooking process. Chef Park explains, “Above all, we strive for harmony that doesn’t feel forced. I studied French cuisine and built my career in related fields, but being Korean, it’s natural to incorporate Korean flavors into the dishes.” He believes that the essence of a dish inevitably carries the life of the chef who prepares it.
▲ Squab (Young Pigeon) Dish with Fermented Gochujang Sauce
‘Daikon Tarte Tatin’ has been a signature dish at Sollip since its opening, consistently occupying a place on the menu. It is a reimagined version of the classic French dessert, the apple Tarte Tatin, using Korean ingredients. Chef Park explains, “This dish best reflects the identity and direction of Sollip.” He adds, “We used daikon, a key ingredient in kimchi and a vegetable commonly used in banchan (side dishes) and guk (soup).”
▲ Daikon Tarte Tatin
The Daikon Tarte Tatin, created together with Pastry Chef Ki, was inspired entirely by Hansik, from the concept to the ingredients and cooking methods. Thinly sliced daikon, salted and pickled, forms the base of the Tatin, while a barley glaze inspired by boricha (roasted barley tea), roasted sesame seeds, and Jukyeom-a special salt that is roasted nine times, are used to finish the dish. The dish is served with a potato purée infused with the smoky aroma of burnt rice straw, allowing for a deep, layered flavor experience.
An appetizer made with gamtae (ecklonia cava), a dessert with daechu (jujube), and a main dish accompanied by jangajji (pickled vegetables): the diverse dishes at Sollip, utilizing Korean ingredients with their Korean names directly on the menu, are the results of constant research. “We often share ideas and experiment to create the best results using the limited Korean ingredients we can find locally. As a chef, my focus is on improving the overall quality of the dishes while ensuring that guests can enjoy the Korean ingredients and cooking methods in an interesting way,” explained Chef Park.
“In terms of service, I also want to convey the Korean concept of ‘jeong’ (a deep, emotional connection or affection). I try to approach guests with sincerity so that they can truly experience Korean emotions and culture,” said Park. He hopes that guests who visit Sollip feel the warm, happy sensation as if they were invited into a Korean home.
A Taste of Korea Created with Trust and Dignity
For Chef Park, Sollip is like his child. He says, "If I were to describe Sollip in a single word, it would be 'people.' Though it was created by my wife and myself, it feels like a being that is nurtured by everyone, all working together toward the same goal." He continues, "I hope Sollip leads a meaningful life, sharing dreams and giving much to others." This is a moment where his deep affection for Sollip shines through.
With the distinction of being named the first Excellent Overseas Korean Restaurant in London, Chef Park also carries a strong sense of ambition and responsibility. Chef Park says, "London is a city accustomed to embracing new cultures. Just five years ago, Korean restaurants were limited, but now, we can see them in various forms, and interest in Hansik is higher than ever." He continues, "I want to stay true to Sollip's unique standards and, based on our belief and pride in what we do, create a beautiful future."
With growing interest in Hansik these days, Sollip’s journey is just beginning. We look forward to seeing the taste and stories of Korea resonate with more people’s hearts in London.
Sollip
Address | Unit 1, 8 Melior St, London SE1 3QP
Hours | Wednesday - Thursday (18:00~21:00), Friday - Saturday (12:00~14:30, 18:00~21:00)
