Gwanghwamun Mijin, an institution since 1954, has finally made its way to Singapore with its first overseas flagship. A stalwart in Seoul’s dining scene, the restaurant has been listed on the MICHELIN Guide Seoul since 2018 and has earned the coveted Bib Gourmand for eight consecutive years. Known for its traditional halmeoni-style (grandmother’s style) Korean cold buckwheat noodles, the brand draws long queues in Korea. For its Singapore debut, the broth and noodles are flown in directly from Korea to maintain authenticity, while kimchi and sauces are freshly prepared on-site daily.
Signature Buckwheat Noodles 4/5
A must-have at Gwanghwamun Mijin is the Signature Buckwheat Noodles ($15), served with or without slush ice. The proper way to enjoy the dish is to add ground radish, chopped green onion, seaweed flakes, and mustard sauce into the seafood-rich dipping broth before dipping the noodles in for that refreshing slurp. While the flavours were light and delicate, I found that the noodles and broth during my visit were not chilled enough, which slightly diminished the full appreciation of this traditional cold noodle dish.
Bibim Buckwheat Noodles 4/5
For those who prefer something punchier, the Bibim Buckwheat Noodles ($16) is tossed with a variety of vegetables (beansprouts, lettuce, radish kimchi, cucumber, cabbage), and topped with a half-boiled egg. The noodles are coated in a spicy, sweet, and tangy gochujang sauce, delivering bold flavours with a delightful crunch from the vegetables.
Perilla Buckwheat Noodles with Marinated Salmon 4.2/5
Exclusive to Singapore, the Perilla Buckwheat Noodles with Marinated Salmon ($20) features nutty buckwheat noodles infused with fragrant perilla oil and powder. The freshly cut salmon sashimi, marinated in soy sauce, cooking wine, and minced garlic, adds a savoury-silky element to the dish. A vegetarian version of this noodle is served in Korea and is also available in Singapore.
Steam Korean Dumpling 4/5
Handmade daily, the Steam Korean Dumplings ($7 for 3pc) are generously sized and filled with marinated minced pork, spring onions, leek, garlic, and tofu. Juicy and flavourful, these dumplings are limited in quantity each day, making them a worthy side to the noodles.
Buckwheat Spring Onion Seafood Pancake 3.8/5
A twist on a Korean favourite, the Buckwheat Spring Onion Seafood Pancake ($19) uses buckwheat flour in the batter for a lighter texture with nutty undertones. Pan-fried to golden perfection, the pancake strikes a balance of crisp edges and chewy interior, generously studded with kimchi and fresh seafood like shrimp, squid, clams, mussels, and fish.
Bossam 3.8/5
The Bossam ($15 Small, $20 Medium, $30 Large) here is tender and succulent, seasoned with a medley of herbs such as Chinese Angelica, Star Anise, and Cinnamon Bark, imparting a rich, aromatic flavour. Best enjoyed wrapped in fresh napa cabbage leaves with a spoonful of house-made kimchi and sauces like ssamjang or punchy saeu-jeot.
Fried Pork Cutlet 3/5
Mijin’s Fried Pork Cutlet ($18) is prepared the traditional Korean way, with pork machine-pressed and marinated for over 8 hours before being coated in egg, flour, and fresh breadcrumbs. Fried until golden, the cutlet is served with rice, coleslaw, and a house-made tonkatsu sauce crafted locally.
Overall, Gwanghwamun Mijin brings with it a taste of tradition and history from Seoul. While some execution details (like the temperature of the cold noodles) could be improved, the variety of dishes and dedication to authenticity make it a noteworthy addition to Singapore’s Korean dining scene.
Note: This is an invited tastng.
Gwanghwanmum Mijin
Far East Square
47-49 Pekin Street
#01-01
Singapore 048779
Website
Nearest MRT: Telok Ayer (DT Line)
Opening Hours:
Mon-Sat: 11am - 930pm
(Closed on Sun)
Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Telok Ayer Street. Turn left onto Pekin Street. Walk to destination. Journey time about 3 minutes. [Map]
