Busan restaurant with sous vide steak and spicy pasta: Panna

Today, I tried Panna’s sous vide flat iron steak, along with the pollack roe shrimp oil pasta and snow cheese whole bacon rosé ragù pasta, at Panna, which I found while looking into steak restaurants in Seomyeon. I’ll honestly share what I thought of the taste and portions after trying all three dishes myself, along with their prices and what came with them.

Lately, our family has had much less time to eat together, but our days off happened to overlap, so we were finally able to have lunch together again after a while. While deciding what to eat and searching for good places in Seomyeon, we chose to visit Panna this time.

Panna Seomyeon Main Branch: atmosphere and visit information

• Location: 2F, 62 Seojeon-ro 38beon-gil, Busanjin-gu, Busan, South Korea
• Hours: 11:30 AM–10 PM (closes at 9:30 PM on Sunday; closed Monday)
• Parking: Use a nearby parking lot (see Naver Map updates)

We visited at around 12:30 PM on a weekday, and there were people dining alone too; it was relatively quiet. The interior felt clean and modern, and I personally liked that every table had a bag hook.

Three dishes we chose for a family lunch

• Panna Sous Vide Flat Iron Steak & Truffle Cajun Fries: ₩26,000
• Pollack Roe Shrimp Oil Pasta: ₩16,000
• Snow Cheese Whole Bacon Rosé Ragù Pasta: ₩16,000

What comes with Panna’s sous vide steak, and how does it taste?

Panna’s Sous Vide Flat Iron Steak & Truffle Cajun Fries consists of flat iron steak cooked sous vide for five hours and truffle fries. It came with two grilled shishito peppers and two cherry tomatoes on the side, plus steak sauce served separately.

I first tried it without the sauce, and it had that signature tender sous vide texture. The pepper sprinkled on top added a gentle sharpness, while sesame oil brought a nutty aroma, making it light yet subtly flavorful.

When I dipped it in the sauce, a mild sweetness joined the savory flavor. Personally, though, I could taste the meat’s aroma better without the sauce, and I thought the pairing was better when eaten with the fries.

Here’s Haebing’s little tip! If you want to fully enjoy the meat’s aroma, have it with the jalapeño pickles. Their sharp heat cleans up your palate, so the steak’s flavor comes through even better.

What do the two pastas taste like?

The pollack roe shrimp oil pasta uses plenty of pollack roe and extra-virgin olive oil. It included four shrimp, small king oyster mushrooms, and sliced garlic, topped with snow cheese and parsley.

On my first bite, the olive oil’s light, clean flavor was gently joined by the salty umami of the pollack roe. The sliced garlic gave it a nutty yet sharp aroma, and the small king oyster mushrooms added a chewy texture that made it fun to eat.

The shrimp were nicely springy too, and went well with the salty pollack roe. Eating the shrimp with the linguine brought together the mild oil flavor and the roe’s umami nicely.

You can also adjust the pasta’s heat level, so I chose about Shin Ramyun-level spice. It gave a mild tingling heat that was just right for me personally. Still, all of the pasta dishes lean a little spicy, so they may feel intense for people who do not handle heat well.

The snow cheese whole bacon rosé ragù pasta combines tomato and rosé sauce with thick-cut bacon and snow cheese. It was generously topped with snow cheese, with whole pieces of bacon, garlic, and more mixed in.

On my first bite, the tomato’s tanginess blended well with the smooth, nutty flavor of the rosé sauce. I especially liked the thick linguine, which held the sauce well and still had a satisfying texture when chewed.

However, even though I chose the same Shin Ramyun-level heat, it felt noticeably spicier than the oil pasta, so it was a little hot for me. If you are sensitive to spice, it may be best to mention it when ordering, or choose an oil-based pasta rather than a cream-based one.

Personally, I also thought the bacon portion was generous, and the thick pieces made it satisfying to chew. The bacon’s signature smoky, meaty aroma went well with the snow cheese, and I enjoyed it.

Haebing’s check points

Overall, Panna had clearly distinct flavors across its menu, from the tender sous vide steak to the pollack roe shrimp oil pasta and bacon rosé ragù pasta. Personally, the steak and pollack roe shrimp oil pasta suited my taste, and it was a nice Seomyeon restaurant for a family meal after a long time.

Highlights and potential drawbacks

• Highlights: tender sous vide steak, adjustable pasta heat, thick linguine, generous thick-cut bacon and snow cheese
• Potential drawbacks: order with the 20–30-minute cooking time in mind, a baseline spiciness in the pasta, different heat levels by dish, and truffle aroma may be a matter of taste