WeRo Seattle

Ok it’s a Summer kinda day. We have the patio, sure. But here is a picture of our sojus. You don’t know this from this pic, but these are cool to the touch. Cuz we have a/c. You don’t have to try to be cool, Seatrle. (Pun intended). We know this weather scares you.

For those of you new to Seattle, our patio is ready for you! 😜

Gochujang glazed copper river salmon. Pickled seabeans. Baby bok choy. Cucumbers. Generous with the sesame.

New version of japchae, being served now.

J*pchae is more labor intensive than it seems when you try to do it right. The assorted veg- onions, red and green bell peppers, celery root, carrots, all get cooked separately to make sure each veg retains its color. To it, we also add wood ear mushrooms, egg yolk strips, egg white strips, and beef.

Currently, we are also mixing in some BEAUTIFUL curly kale and mizuna from .farm and topped with frilly mustard from

And FOR A LIMITED TIME ONLY, salted duck add on is available.

#위로

Morel mushroom jook.

Sweet rice jook made with pork broth. Local morel mushrooms and green garlic.

Happening now for a limited time

I always forget to take photos! But at least remembered while cleaning up this time 😅

Thanks for having me!

View from the kitchen pass

Would you believe me if I told you there’s japchae underneath all those greens? 🤩

Warm japchae salad served with chrysanthemum, dandelion leaves, and dropwort aka minari (shout out to )

A lot of folks here, I’ve noticed, have only had japchae cold but it’s a dosh that is served warm, room temp, or cold. In a restaurant setting where japchae is ordered a la carte, it’s served warm. You also see it in a bu**er setting a lot where they tend to be “kinda-warm”. In a banchan setting, it’s served cold out of the fridge. This is a generalization of course but accurate in most settings.

We do ours warm, the depth of flavors shine best at this temp and work well with the delightfully bright and bitter greens.

What a fun evening with ! We had a ton of fun putting together this 5 course tasting menu! You might see sole things you haven’t seen at Wero before… but that may change soon 😉

The team did an amazing job making it happen!

#회 #시애틀맛집 #롤케이크

We are closed for our private dinner eith .

Stay tuned to our stories to check it out! You may see a new thing or two. Who knows? Maybe they will end up on the menu.

We’re back to regular hours tomorrow

View from the kitchen pass

Current banchan. They rotate monthly..ish!

The mac salad with kimchi mayo is fun. Did you know mac salad, potato salad.. and other may based salads are pretty popular as banchan? As a matter of fact, you might be surprised how much mayo is used in Korea in general!

Also pictured: zucchini marinated in doenjang honey, spicy mu (korean radish) and celery salad, and of course, kimchi!

#반찬

Come cook dope food with us

Behind the scenes peek from tonight’s view from the kitchen: house made chili oil going down on some galbijjim (braised short ribs). I “accidentally” made an extra piece earlier in the afternoon, so didn’t have any choice but to eat it and i really liked it. Just a non-biased opinion.

#갈비찜

Tonight’s view comes from inside the kitchen. Just sliced up this dick breast for this bibimbap. It’s 🔥🔥🔥 if I do say so myself

#비빔밥

Tonight’s view from the kitchen pass:

TRIPLE SSAM ACTION. Tofu 2 ways, Pork belly, Hanger steak.

I know what every one of you is asking… is that even LEGAL?? Idk. But the flavors will be LETHAL.

#쌈

Tonight’s view from the kitchen pass:

Following up on last night’s Hanger Steak- here’s the other cut on menu right now. Skirt steak! [안창살] a beautiful cut of meat that comes from the ribs of the animal that is perfect for marinating. So tender, it absorbs the marinade so so good

#쌈 #스테이크

Views from the kitchen pass

Hanger Steak Ssam

We have two cuts of steak being offered currently: Hanger and Skirt!

The hanger is a super underrated cut from plate of the animal. It’s also known as “Butcher’s Steak” because the butchers would keep these cuts for themselves due to only a small amount being available per animal and its flavors. It’s also also known as “hanging tenderloin” likening it to the tenderloin cut because of its flavor and tenderness.

Super excited to announce we are now moving to an All You Can Cook menu. Since Korean BBQ is all there is to the cuisine and the multi-millennia history and culture, I figure we should give the true experience to you all! Why stop at cooking on the table top? In this new format, we give you the whole kitchen. You can cook as much as you want! And we do the eating so you can focus on the grill. Due to the increasing costs, this will be $350/person but hey, this is the best way to experience it all! Drinks are not included and the final bill depends on how much we drank. (It may be lots).

Pictured: pork belly how we expect it!

Tonight!! Jung One Gin event! A special martini style cocktail is being featured. And every guest ordering the cocktail will get a taster of the pictured whiskey! Ki One Tiger Edition: a very limited release whiskey from ! (While supplies last)

The featured cocktail for our Jung One event tomorrow (Thursday 3/30) for . Can’t wait for you to taste the product from one of the most exciting distilleries to keep an eye on in Korea- .

Our signature cocktail for the evening:

Jung One gin
Mancino sakura vermouth
Dry vermouth
Orange bittera
Saline
Roses and perilla for the nose

Reservations for Wero are now available via Tock!! See you soon! You can also hit reserve on our profile page or visit our website for the link!

It’s almost time for Seattle Cocktail Week! We’re not only featuring regular cocktails, we’re also featuring non-proof cocktails as well! Just cuz you are staying away from booze, doesn’t mean you can’t enjoy a carefully curated beverage at a beautiful bar! Huge shout outs to Pathfinder and Wilderton, both making some of the best non-proof stuff out there!

Seattle Cocktail Week is RIGHT AROUND THE CORNER!!

We are featuring cocktails and non-alcoholic cocktails all week!

The highlight at Wero, though, is on 3/30, Thursday! , which I personally tegard to be one of the most exciting distilleries in Korea. They are distilling some serious quality. Jung One Gin is a single malt gin that is absolutely beautiful. Their flagship whiskey will launch soon here but for now, we have exclusive limited releases of Ki One whiskey! On that Thursday, Kris Elliott from High Road Spirits, the importer of the product will join us and be on hand 6-8p to tell you all about it!

We will also showcase a cocktail we developed with Jung One Gin for the first time ever on this day!

Come on by!

Excellence

New new: Galbijjim. An absolute classic.

Braised short ribs, Korean style.

This has always been a staple in parties and celebrations in Korea, and today, just a banging classic. We flavor the short ribs with true to culture flavors but give it a little twist in the form of brown butter kabocha squash puree. Available mow at Wero.

메뉴에 새로 추가된 갈비찜입니다. 갈비찜자체는 한국적으로 만들었습니다. 갈비와 함께 브라운 버터 단호박 퓌레를 곁들었습니다.

#갈비찜 #시애틀 #시애틀맛집

We have this cocktail, Sumnara [섬나라]. It’s green. That’s about the level of shenanigans we’ve got going on here for St Paddy’s day. If you’re gonna be out there partying, be safe and have fun! If you want to have a normal time without the pressure of drinking til you remember nothing but regret everything… then we’ll see you at Wero 😇

It just so happens also, this is one of the cocktails we’re featuring at . That’s just over a week away now!

New on Happy Hour menu

Childhood Snack Rice Bowl

This is for you all that grew up Korean. For many Koreans, this is the first dish we learn to “make” as kids🙂 Everyone did it different and maybe even called it different names, but we called it simply 계란밥 (gye-ran-bap), literally “egg rice”.

If you wanted something to eat but maybe mom was busy or not home, you’d make this. We’d scoop some rice in a bowl, crack and egg into it with some sesame oil, soy sauce, butter (it was often margarine😅), mix it up and throw it in the microwave. If you were fancy, you might even slap a slice of cheese on it.

Of course, this version is a bit improved with our own touch, but still just a fun, weird, tasty, simple snack.

Soy-y, egg-y, sesame-y, butter-y, cheese-y.. all of it! 😋

#계란밥

It’s lunch time at Wero!

Look for Bapshim by Wero () on Doordash and UberEats to get yourself a fully customizable rice bowls with KBBQ inspired proteins!

A year ago, we opened the doors again after renovating and rebranding. Through the pandemic, I learned a lot about who I wanted to be, what I wanted to do, and thought a lot about what I can contribute to my culture and this community.

I won’t lie, it’s been a difficult road. Trying to achieve the caliber I strive for with in such a small space and with a small kitchen has been difficult. It’s simply difficult to turn a profit because even when we are busy and packed, we can only do so much volume. But it’s been rewarding. I know that I’m fighting the good fight and that makes it worthwhile at the end of the day.

A year later, we’re still trying to get folks to know about us, still trying to do more with our food and cocktail menu, still trying to expand what we do.

I still have an uphill battle to make this restaurant work but I’m not here to complain. On the contrary, I’m more committed and passionate than ever. 365 days later, I remind myself again that we couldn’t have gotten this far without my team. When the business is small like this, every single one of them plays a crucial and necessary role.

Their commitment to always put quality forward is the glue that’s been holding this together. I could scream about the goal of this space from the mountain tops but in the end, without them, it wouldn’t matter.

So, WeRo family. Heroes of Wero, if you will. 😂 Thank you and I love you all! I don’t have many photos of us (let’s take more!) and there are daces not seen here who’ve helped us, and I thank you all the same.

I got us and I’m going to make this work. I’m going to do everything and more to get us to more anniversaries!

1 year.

This business isn’t easy but we’re still here thanks to you. See you soon!

Today is 3.1절 (Sahm-il-jeol) or March 1st Independence Movement Day

Today marks the 104th Anniversary of the largest protest movement by Korean people calling for independence from japan and protesting forced assimilation into the J*panese way of life. They were brutally suppressed. Reports estimate 7500 people were killed, 16000 were wounded, and 46000 were arrested. This was one of the first public displays of Korean resistance during the rule of Korea by J*pan.

Pictured is Yu Gwan-sun [유관순], an activist and organizer in the March First Independence Movement. Born on December 16th, 1902, she was only 16 years old when the peaceful protests took place. She left Seoul when the J*panese government ordered all Korean schools to be closed on March 10th and returned to her village. There, she organized another demonstration on April 1st. Around 3000 demonstrators showed chanting "대한독립만세" ("Long Live Korean Independence". J*panese military police arrived and fired on the unarmed protesters killing 19 people, including Yu's parents and Yu was arrested. The J*panese miliatry police offered her a lighter sentence in exchange for an admission of guilt which she refused. She remained silent even after being severely tortured.

At her trial, she argued for a fairer trial noting that the proceedings were controlled by the J*panese colonial government and was overseen by a J*panese judge. She was unable, however, and was sentenced to 5 years in prison. She was repeatedly tortured in prison because of her continued support for the independence movement.

On March 1st, 1920, Yu organized a large scale protest with her fellow inmates to mark the movement's first anniversary. She would be put in solitary confinement and repeatedly tortured. She died on September 28, 1920, at 17 years old.

This 17 year old was one bad ass woman.

We did it!

Thank you again to everyone who came out to on Valentine’s Day for .us! We worked really hard and had a blast. Hope it was as fun for you all as it was for us!

We hope to see many of you at our restaurant soon!

Thank you, for collaborating with us on dessert with the delicious CROFFLES! They’re located on 65th right next to the Roosevelt light rail station. They’re ran by a Korean family and they care a LOT about quality. Go visit them!

Thank you .us, the folks behind this amazing event. Sam and Cassie are a fantastic couple who run this company along with amazing folks, Rachel, Dani, Chloe, and more. Thank you for the opportunity!

And the biggest thanks to my team!! Jamie, our Chef de Cuisine who makes the day to day happen and leads our back of house team! Ferenc our lead cook and Maxwell, our line cook! CoDY W, our steward as well as COdy C who stepped in for the week of prep and the day to help us. Thank you all for being amazing!

Thank you again for an unforgettable night of craziness and plating so many plates and kicking field goals and everything else!