Fuego (푸에고): Playing With Fire
Hannam is one of Seoul’s most trendy neighborhoods. Over time, it’s grown to be the locals’ favorite for chic cafes, elaborate restaurants, and charming design shops. It’s also interesting how it could be so wildly different from its nightlife-centric neighbor, Itaewon. There are hidden gems to be found in every crevice of this neighborhood. One of these hot spots is called Fuego, an intimate wine bar specializing in wood-fire grilled meats.
There’s something raw and genuine about cooking with wood. The argument for cooking between gas and charcoal is actually an heavily debated topic. I won’t dive into too much detail but what I have found is that a lot of the flavor from the latter comes from the drippings of fats and liquids that fall onto the charcoal. As the wood continues to burn, the excess flavor evaporates and imbues into the meat.
At Fuego, they use charcoal made from oak wood. As soon as we walked in, Annie and I could smell the smoky aromas emanating from the open kitchen space. The restaurant was dimly lit in the evening. It had a modern theme with the wood elements. Although it was a little too warm, we decided to sit at the countertop so we can watch the food being prepared.
The wine list ranges from affordable wines to more high-end bottles. Fuego’s sommelier was knowledgeable with wine recommendations too. While the wine options are extensive, the food menu is fairly straightforward with a few appetizer and main course options. Given that its name means “Fire” in Spanish, it’s natural to gravitate towards the grilled meats (wagyu, iberico, lamb, etc.) but try not to shy away from the grilled vegetables. It might be a seasonal item but we were really happy with the Grilled Sweet Corn with Ricotta Cheese and Vanilla Oil.
Overall, Fuego feels more like a wine bar rather than a restaurant but I’m not trying to discount the quality of the food. Each dish seems very well-planned and executed. I feel like I can trust Fuego to serve consistently great food with agreeable wine pairings.
Morey-Coffinet Bourgogne Côte d'Or Chardonnay 2019. This was a nice dry Chardonnay with a lightly fruity aroma.
[120,000 WON]
Prawn Ceviche, Littleneck Clam, Coriander, Red Onion. The prawns were ultra refreshing and practically melted in our mouths.
[21,000 WON]
Sweet Corn, Ricotta Cheese, Vanilla Oil. South Korea’s Chodang Corn is a seasonal summer treat and it’s some of the sweetest corn I’ve ever tasted. It also seems like grilling the corn amplifies the sweet flavor.
[12,000 WON]
Here, you can see the fresh oak charcoal that Fuego uses to grill the meats. Annie and I sat at the bar/counter so we had a great view of the open kitchen. The only downside was that the temperature of the restaurant was too warm for me.
Iberico Pork, Romesco Sauce. The meat was tender and cooked just past medium rare. Thanks to the charcoal, the pork also had a rich, smoky aroma.
[38,000 WON]