At Sogeum by Soban, the humble mineral salt takes center stage. Its Korean name, sogeum, gives this newly opened Quezon City restaurant both its name and its guiding principle. Here, salt isn’t just a seasoning. It’s a philosophy.

The fifth concept from Korean restaurateur Sung Rah and the Happyfoods Group of Restaurants, Sogeum joins a growing portfolio that includes Sariwon, Soban K-Town Grill, and Sibyullee. Located on the second floor of the new Opus Mall in Bridgetowne, the restaurant brings with it a menu built on time-honored Korean dishes, premium meats, and deeply savory broths that warm from the inside out.

The menu's heart lies in two standout dishes designed for communal dining—Bo Ssam and Mul Galbi—both ideal for Manila’s cold, rainy days.

The Bo Ssam, priced at ₱595 for regular (2–3 persons) and ₱975 for large (4–6 persons), arrives as soft, slow-simmered pork slices surrounded by a curated spread: crisp napa cabbage, radish kimchi, fresh lettuce, and two bold sauces—fermented baby shrimp (saeujeot) and a thick bean paste (ssamjang). The pork, imported from Europe, is simmered in a bath of Korean soju and fermented soybean paste, resulting in meat that’s both tender and subtly seasoned.

Meanwhile, the Mul Galbi (₱990 regular, ₱1,900 large) is a Korean hotpot dish making its local debut. A mountain of U.S. beef is simmered alongside mushrooms, Korean bean sprouts, chewy rice cakes, and flat glass noodles in a collagen-rich broth made from marrow bones boiled for over six hours. It is served with a tangy dipping sauce for balance. Rich, hearty, and made for sharing, it’s a comfort dish that’s best enjoyed while rain pours outside.

Grill lovers will find comfort in the familiar K-BBQ format, elevated by Sogeum’s Signature Salt Trio. The three finishing salts—Cheon Ilyeom (thousand-day aged sea salt), Nokcha Sogeum (green tea salt), and Himalayan pink—highlight the natural flavor of the meats, including the USDA High Choice Saeng Galbisal boneless short ribs (₱1,350 per order) and the honey garlic samgyupsal (₱420 for large), marinated for 24 hours in fruits and Korean aromatics.

The side menu rounds out the meal with street food favorites given a refined twist. The Rosé Tteokbokki (₱380) combines sweet and spicy heat with a creamy finish. The Haemul Pajeon (₱415), a seafood pancake, is studded with mussels, squid, and shrimp, while the Dak Ganjeong (₱345 for large) is fried chicken lacquered in a caramelized soy-based glaze. Each is well suited as either an appetizer or main dish, depending on appetite.

Unlimited banchan, rice, and beef marrow soup accompany each order, adding generosity to an already satisfying spread.

The interiors reflect the food’s balance, it's minimal but not sterile, modern but warm. There’s a private room for groups of up to 12, making it a good spot for families and intimate gatherings.

Sogeum by Soban brings the deeply familiar flavors of Korean cuisine into a contemporary space, grounding its dishes in tradition without being nostalgic. With its slow-cooked specialties and carefully seasoned meats, it’s the kind of restaurant best visited when the weather turns cold and appetites lean toward the generous and warm.