Best Jeju Pale Ale in Bristol

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Bokman
Bokman
91/100 (521 ratings)
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Vegan Options
Korean
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Korean
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Ramyun
Dumplings
Kimchi Fried Rice with Pork
Ribs
Galti Stew Beef Ribs in Sweet Soy Sauce
Ramen
Banchan and Gochu
Fried rice
Seasonal House Pickles
Chardonnay
Rotisserie Chicken
Gochu Stuffed Chilli Tempura
Asparagus
Beer
Pork and Beef Dumplings
Gamja-Tang
Cider
Jeju Pale Ale
Roast Chicken
PA-Kimchi
Ramen
Kimchi
Mushroom Bibimbap
Beef
Matcha Chestnut Tiramisu
Tongdak Chicken
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Mid-range
"Bokman is genuine, very authentic with some really knowledgeable and sweet staff. Everyone was really nice and explained the dishes very well. I real..."
Alba Aponte Muñoz
"Was recommended this place and it didn't disappoint. Missed out on a few dishes with our late booking but still thinking about the amazing dumplings..."
Charlotte Kimber
"Excellent meal. Bit of a limited menu, but everything sounded yummy, and we still struggled to pick. We opted for 1 main to share, the Monkfish, huge..."
Tim woods
"Fantastic food and very friendly and helpful. The starter of mixed snacks was amazing, especially the deep fried seaweed. Roasted whole chicken..."
Tristam Lithgow
"Beautifully crafted authentic Korea food from best quality ingredients! Specially love the pickles, mushrooms stone bowl and beef..."
zhenzhu wang
"Food was ok nothing special. Overpriced, the quantity of the food doesn’t even enough for 1 person. The waitress told us the food was the sharing..."
Prapawadee Puramas
"Great Korean restaurant located bit out from the centre in a slightly alternative side of Bristol. They managed to fit us in on a Saturday night...."
Graham Cave
"Amazing restaurant, small but well-honed menu with some amazing flavours. Instantly one of our favourites. Pardon the lack of pictures, it was all..."
David Hansen
"This was our first visit here and we loved it. Great Korean food, good service and a nice atmosphere in this wee place. We’ll defo be..."
Alan Corrigan
"At first glance this small Korean restaurant seemed like an amazing combination of Korean food and modern dining. The chefs would come out to..."
Anthony Keung