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Cold buckwheat noodle shop in Gwanghwamun where the noodles come stacked two tray-baskets high and a kettle of chilled dipping sauce arrives alongside a spread of daikon, wasabi, laver, and green onions so you can doctor it yourself. They mill and press everything in a basement factory, which explains why a place this old-school has held a Michelin Bib Gourmand. Pull a number, find a seat, and don't skip the laver.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Cold buckwheat noodles
“Mijin has been serving Korean-style cold buckwheat noodles since 1952.”
Michelin Guide
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