At a glance
How does Seomsonai use hijiki?
We use Udo hijiki seaweed in our jjamppong noodles and pizza dough. Sargassum and seafood bring island flavour, while stock simmered with various ingredients for 12 hours forms the broth’s base. Each bowl is cooked to order.
What are hijiki noodles?
Our hijiki noodles connect all three broth styles: Woo, Baek and Ddaeng Jjam. Public restaurant information describes fresh daily noodle-making and using the day’s production that same day.
The same noodles take on a different character in each broth. See the menu comparison for red, cream and clear styles.
Is hijiki also used in pizza dough?
Yes. Hijiki links two different dishes through Udo ingredients. Soseom Pizza adds the richness of cheese and Udo peanuts.
Read our Soseom Pizza guide for dough, toppings and pairings.
What does the 12-hour stock bring?
Slowly simmered stock forms the base of the jjamppong broth. Each dish then develops its own character: spicy red, rich cream or refreshing clear. The broth changes the impression of the same hijiki noodles.
Why cook each bowl after ordering?
Our approach is to cook each bowl after ordering and serve it hot. Waiting times depend on current orders. Check waiting and cooking guidance before sitting down if you have a travel schedule.
Photos & references
Menu and restaurant descriptions draw on public tourism and menu information. Photos may differ from current offerings. Confirm today’s prices, hours and seating with the restaurant.
- Visit Jeju · Seomsonai Udo
- Korea Tourism Organization · Seomsonai Udo
- Diningcode · Seomsonai public menu (checked 28 Oct 2026)
Guide updated: