Traveling to foreign lands can be an exciting and exhilarating experience for all of us. However, what truly makes these moments unforgettable is the pleasure of indulging in exceptional cuisine. Seoul, the capital city of South Korea, is now gaining recognition as one of the world’s premier travel destinations, beyond Asia. K-food, which stands for Korean cuisine, is also rising in popularity, aligned with K-pop and K-culture. ChosunBiz aims to introduce Michelin-starred restaurants in Seoul that offer a modern twist on traditional Korean cuisine. [Editor’s note]
The phrase “opening a door” carries many meanings. It can simply refer to the act of entering a space, but it can also symbolize the beginning of a connection with someone. Inspired by this concept, a Michelin-starred restaurant in Seoul chose its name: 7th Door.
At 7th Door, the journey of food reaching the guest is imagined as passing through seven doors. The first door opens when the guest enters the restaurant. The next involves the initial greeting exchanged with the chefs.
Once seated, the third door is opened with the first course, where the culinary experience truly begins. Dishes like short ribs, lobster, and caviar lead guests through the doors of appetizers, dishes, and main courses, each course building upon the last until the experience reaches its peak. The seventh door is opened when the guest leaves, marking the end of the journey curated by Chef Kim Dae-chun.
7th Door is a restaurant that focuses on creating dishes using traditional Korean fermentation techniques. Its name is inspired by Bernard Werber’s novel “The Thanatonauts”, in which the journey through death is depicted in seven stages. However, unlike the novel’s descent into the afterlife, 7th Door envisions a journey towards heavenly flavors.
Kim believes that the path to these heavenly flavors also requires passing through seven doors, some of which are represented by the senses of taste.
Sweet, salty, sour, bitter, and spicy are the five doors of taste. The sixth door is opened through 7th Door’s unique processes of fermentation and aging. The final and most important door is the “person,” representing the human connection that brings the entire dining experience to life.
No matter how exquisite the ingredients or how skillfully the dishes are prepared, it is the people—both those who create the food and those who savor it—that give meaning and value to the culinary journey. This emphasis on human connection is central to Kim’s philosophy at 7th Door.
One of Kim’s signature dishes perfectly embodies this philosophy. He personally serves guests a bite of high-quality rice and premium caviar wrapped in a sheet of Korean seaweed. For many Koreans, this evokes the nostalgic taste of the seaweed rice rolls their mothers would hastily prepare on school mornings. Kim explained that he wanted to capture and share that deep, comforting feeling with his guests.
Another standout dish, the pear-infused Galbi-jjim (braised short ribs), also reflects this thoughtful approach. The tender meat falls apart at the touch of a fork, releasing a hint of charcoal smokiness as it melts in your mouth. The sweet and savory gochujang (chilli paste) sauce mingles with the rich beef juices, creating a deeply satisfying bite. While the dish is delicious on its own, pairing it with the tangy homemade garlic, plum pickles, onion pickles, and carrot purée offers a variety of new flavors.
Kim aspires to remain a steadfast chef, focused on the present rather than chasing trends. For him, this dedication to the now is the highest form of connection with those who visit 7th Door.
― Could you briefly introduce 7th Door?
“7th Door is a space where we focus on cooking using traditional Korean fermentation techniques. We opened in Febr. 2020 and have been operating since then. In 2017, we were selected as a restaurant to watch by Asia’s 50 Best Restaurants. Currently, we hold one Michelin star.”
― What kind of food does 7th Door offer?
“We are a fine dining restaurant rooted in the principles of fermentation and aging, which are fundamental to Korean cuisine. We make everything in-house, from soy sauce and fish sauce to kimchi, doenjang (fermented soybean paste), and fruit syrups.”
― What are some of the unique dishes at 7th Door?
“One unique dish we offer is inspired by the seaweed from Daecheon, which is also similar to my name, Dae-chun. I wanted to recreate a common memory shared by many Koreans—when mothers would quickly wrap rice in seaweed and hand it to their children as they rushed out the door. It’s a simple and humble dish, yet it carries a deep emotion that I wanted to convey to our guests. Of course, to suit the fine dining setting, we top it with generous amounts of premium Korean caviar.”
― You mentioned that the 7th door places great importance on fermentation and aging when it comes to cooking. What is the appeal of these techniques?
“Fermentation and aging are key elements in Korean cuisine. At 7th Door, we use nearly 50 different fermented items. The aging methods vary depending on the ingredient, but it can elevate the dish to a more refined level. For example, aging fish enhances its flavor and tenderness.”
―I’ve heard that you are also interested in vegan cuisine.
“Yes, that’s true. About three years ago, I had the chance to visit Jin-kwan-sa Temple and try its food. I was amazed at how delicious a purely plant-based meal could be. As a chef, I’ve traveled the world and tasted all sorts of delicacies, but that temple meal was one of the best I’ve ever had. Also, if you look back at the temple’s history, the tofu at Jin-kwan-sa was used in royal cuisine during the Joseon Dynasty, and I couldn’t help but think that if we still had a king today, this is what he would be eating.”
―What do you see as the strengths of Korean cuisine?
“Korea has 24 distinct solar terms, which means we have abundant seasonal ingredients. No matter how advanced your cooking techniques are, if you don’t have ingredients that match the season, it won’t work. The detailed seasonal divisions allow us to use a wide variety of ingredients. Additionally, Korean cuisine is particularly well-suited for vegan dishes. Just open any refrigerator, and you’ll find an array of excellent vegetable-based side dishes. Some might write off vegetable-based dishes as just ‘salad food,’ but that’s not true. These dishes are rooted in a culinary tradition that arose during Korea’s periods of hardship.”
―How are you preparing this summer’s course menu?
“We’re focusing on ingredients that can refresh diners during the summer heat, using seasonal ingredients that embody the essence of summer. You can expect dishes featuring fresh corn, tofu, and bass. We also have a dish where we lightly grill live lobster and serve it in a taco to give it a summery feel.”
―You mentioned that even with the same cooking method, the quality of a dish can change depending on the ingredients. What do you mean by that?
“Every ingredient we use at 7th Door is something I take great pride in. As a chef, I never compromise on ingredients. I only use ingredients that I’ve personally tasted and approved. For instance, the short ribs we use come from a part of the cow that only yields about 1.3 kg of meat. To get that specific cut, we purchase the entire cow. We also make and manage our own fish sauce, kimchi, and fermented sauces.”
―What is your motto?
“To work without complaints. By nature, I’m not one to feel regret easily. Being a chef is a never-ending journey. There’s no such thing as a perfect dish—only the process of getting closer to perfection. I’m a bit embarrassed to admit it, but I’ve never made a dish that I was 100% satisfied with. I always move forward with the mindset of refining and improving.”
― How would you like to be remembered as a chef, and what are your future goals?
“I just want to finish my work well, in good health, alongside my team. I also hope that our customers always leave happy and healthy.”
