Welcome to Mijin, a hidden gem nestled in the heart of Seoul! As a traveler in search of unique culinary experiences, you’ll find yourself delightfully surprised by the flavors and history that await you at Mijin.
Established in 1954, Mijin boasts a remarkable 50-year legacy, drawing patrons from all walks of life. Its renowned specialty lies in two distinct categories: spicy hot baby octopus and refreshing buckwheat dishes.
What makes Mijin truly exceptional is its commitment to sourcing the finest ingredients. Each day, fresh buckwheat is delivered straight from Bongpyeong, the largest buckwheat producing region in Korea. Similarly, the baby octopus is sourced every morning from the vibrant ports of Yeosu. This dedication to quality ensures that every bite you take is filled with the authentic flavors that Mijin is known for.
While Mijin has gained popularity among local families and nearby workers, it has also become a favorite haunt for celebrities and politicians seeking a taste of its renowned dishes. So don’t be surprised if you find yourself dining next to someone famous during your visit!
In addition to the signature spicy hot baby octopus and cooling buckwheat dishes, Mijin offers a selection of other culinary delights. Their Memilmuk (Buckwheat Jelly) and pancakes made with buckwheat and green onion are not to be missed. These delicacies perfectly complement the main attractions and showcase the versatility of buckwheat as an ingredient.
To reach Mijin, you can conveniently take the Seoul Subway Line 1 to Jonggak Station. Once you exit at Exit 1, simply proceed straight for approximately 230 meters, and the restaurant will be on your right. Its cozy ambiance and warm hospitality will make you feel right at home as you embark on this culinary adventure.
So, whether you’re a food enthusiast seeking bold flavors or a curious traveler eager to explore local cuisine, Mijin promises an unforgettable dining experience. Step inside, savor the rich tapestry of flavors, and let Mijin transport you to a world where tradition and taste intertwine.