The story
Sétopa is a modern Korean restaurant at 6 rue Dupuytren in Paris, a short walk from boulevard Saint-Germain. The Michelin Guide listed it as Recommended in 2026.
Mingoo Kang and Chang-Ho Shin run the kitchen. Le Fooding, which also listed Sétopa in 2026, places Shin at Joon Ok and Kang at Mingles. Restaurateur Linda Lee, known for On the Bab and Mari Mari, brought fermented sauces called jang to the menu. The kitchen makes its sauces in-house, and the carte follows the seasons.
The Setopa Chicken, a whole bird for two at 54 €, comes with garlic rice. Le Fooding described it glazed in doenjang and ganjang, with the rice crisping against the pot. Among the starters are chicken dumplings with citrus and chili, a shrimp galette, and a beef tartare with crisp seaweed. Mains such as galbi (27 €) and bibimbap (21 €) arrive with four daily banchan. The same reviewer ended the meal with a fermented yellow soybean crème brûlée.
The setting is a neo-bistro in Saint-Germain-des-Prés. Brown marble, dim lighting and cream zellige tiles give the space a calm, low-lit feel. Lunch and dinner are served Monday to Saturday, and the menu suits both solo diners and larger groups sharing dishes.
Recognition
Ambience
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History
Hallyu-lujah! After bringing a taste of the Land of the Morning Calm to the French capital with bento boxes inspired by the Korean Peninsula (On the Bab) and thoughtfully-rolled kimbaps (Mari Mari), Linda Lee is pursuing her thrilling culinary adventures by introducing Parisians to fermented sauces known as jangs. And to infuse a little Saint-Germain-des-Prés energy to the space that’s ready for some K-cuisine, she didn’t skimp on either the decor (brown marble, dim lighting, cream-colored zellige tiles) or the duo supervising these feasts… namely Shin Chang-ho (the chef at Joon Ok) and Mingoo Kang (Mingles), two New York Seoul food idols who have crafted the pan-Asian menu here. Just take our personal feast the night we went, which kicked off with some squidgy gool mandu, i.e. oyster and tofu dumplings moistened by lemony soy sauce; followed by a jeon that was out of this world, or in other words a perfectly fried chive and shrimp pancake; then, devoured with a pair of chopsticks as a group, a whole chicken glazed in soybean paste (doenjang) and ganjang sauce, topped with an array of seeds over a crispy bed of garlic rice that clung to the bottom of the pot; before an insanely good fermented yellow soybean crème brûlée for dessert. // Scotty Lard
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