Weirdough, Seoul
Seoul finally has its own vegan brick-oven pizzeria and its all thanks to Park Jeong-won, the chef and author behind the popular Instagram account Haru Vegan
February 2024
Chef Jeong-won blissfully making fresh pizzas for the happy customers at Weirdough in Yeonhui-dong, Seoul
Set in the charming area of Yeonhui-dong in western Seoul, vegans can rejoice at the opening of Weirdough – the first vegan establishment in Seoul specialising in fresh, house-made brick oven-baked pizza! The person behind this new venture – which is still in its soft-open phase – is Park Jeong-won, the same person behind the popular Haru Vegan Instagram account (@haru.vegan) and YouTube channel.
Chef Jeong-won has been known to many since starting Instagram in 2019 and participating in numerous pop-up events over the years. Building on this success, Jeong-won published the recipe book 맛있어서, 하루 비건 in 2021 and held on to the dream of one day opening their own pizza place. And since late last year, work has been underway on Weirdough, making this dream a physical reality.
Inspired by a love for simple and sophisticated Japanese design, no expense has been spared on the interior of this restaurant: from the light-wood, glass-topped tables (which appear to have been made specifically for the space), to the marble-topped pizza-making worktop and beautiful tiles covering the floor and kitchen walls, and of course the stunning brick oven taking centre stage of the space.
In a similar manner, Chef Jeong-won puts as much care into the making of the pizzas and other dishes on the menu. Dough is made fresh for the day and the vegan mozzarella covering all of the pizzas is house-made, as is the pasta for the lasagna, the coleslaw side dish and the vanilla pudding for dessert (you may even have a little wait while it sets!).
With five varied and delicious pizzas, the menu has a lot to offer – all of which have a unique and flavoursome touch to them. You can find the classic margherita with mozzarella cherry tomatoes and basil pesto; shiitake mushrooms with roasted garlic and smoked salt; lotus root with a basil pesto base and cream cheese; spicy sausage with jalapenos, sriracha and mayo; and cold-cut Better Meat ham with wild arugula and pistachio.
While Weirdough is in its early stages and Chef Jeong-won is still getting to grips with the demands of running a restaurant, the atmosphere is very relaxed and calm as guests await their fresh pizza making its way from worktop to brick oven to their table. The only problem is deciding which pizzas you want to try first and when you can come back for more!
Weirdough is open Thursday to Monday, 16:00–22:30 (closed February 5 and 15, 2024). Instagram @weirdough.friends
Weirdough, Seoul
Seoul finally has its own vegan brick-oven pizzeria and its all thanks to Park Jeong-won, the chef and author behind the popular Instagram account Haru Vegan
February 2024
Chef Jeong-won blissfully making fresh pizzas for the happy customers at Weirdough in Yeonhui-dong, Seoul
Set in the charming area of Yeonhui-dong in western Seoul, vegans can rejoice at the opening of Weirdough – the first vegan establishment in Seoul specialising in fresh, house-made brick oven-baked pizza! The person behind this new venture – which is still in its soft-open phase – is Park Jeong-won, the same person behind the popular Haru Vegan Instagram account (@haru.vegan) and YouTube channel.
Chef Jeong-won has been known to many since starting Instagram in 2019 and participating in numerous pop-up events over the years. Building on this success, Jeong-won published the recipe book 맛있어서, 하루 비건 in 2021 and held on to the dream of one day opening their own pizza place. And since late last year, work has been underway on Weirdough, making this dream a physical reality.
Inspired by a love for simple and sophisticated Japanese design, no expense has been spared on the interior of this restaurant: from the light-wood, glass-topped tables (which appear to have been made specifically for the space), to the marble-topped pizza-making worktop and beautiful tiles covering the floor and kitchen walls, and of course the stunning brick oven taking centre stage of the space.
In a similar manner, Chef Jeong-won puts as much care into the making of the pizzas and other dishes on the menu. Dough is made fresh for the day and the vegan mozzarella covering all of the pizzas is house-made, as is the pasta for the lasagna, the coleslaw side dish and the vanilla pudding for dessert (you may even have a little wait while it sets!).
With five varied and delicious pizzas, the menu has a lot to offer – all of which have a unique and flavoursome touch to them. You can find the classic margherita with mozzarella cherry tomatoes and basil pesto; shiitake mushrooms with roasted garlic and smoked salt; lotus root with a basil pesto base and cream cheese; spicy sausage with jalapenos, sriracha and mayo; and cold-cut Better Meat ham with wild arugula and pistachio.
While Weirdough is in its early stages and Chef Jeong-won is still getting to grips with the demands of running a restaurant, the atmosphere is very relaxed and calm as guests await their fresh pizza making its way from worktop to brick oven to their table. The only problem is deciding which pizzas you want to try first and when you can come back for more!
Weirdough is open Thursday to Monday, 16:00–22:30 (closed February 5 and 15, 2024). Instagram @weirdough.friends