MOOiJUNG
무이정
MOOiJUNG is a small yoshoku restaurant on Sokcho's Saemaeul-gil, serving Japan-style Western plates rather than sushi or izakaya food. Yoshoku is the Japanese tradition of adapting Western dishes through Japanese technique and everyday dining culture. Here that means a balanced plate: hamburg steak or pork steak with Napolitan pasta, mashed potato, salad, fried egg, butter rice, and soup. The chef's new White Ragu Pasta carries the same idea in a quieter, more labor-heavy form.
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Interviewed by HeySeorak on 📖 Owner story included
Best For
Date nights and refined flavors
Area
Beach
Price
₩₩ Mid-range
Reviewed by HeySeorak Editorial · Updated
Info
1F, 2 Saemaeul 1-gil, Sokcho-si, Gangwon-do
강원특별자치도 속초시 새마을1길 2 1층
Closed Wednesdays. Break time 14:00-17:00 Monday, Tuesday, Thursday, Friday, and Saturday. Naver Place screenshot checked 2026-06-15.
The Story
MOOiJUNG opened on February 22 after the chef shifted from the earlier Izakaya MOOi in Bongpo-Cheonjin, Goseong. The previous restaurant reflected his Japanese-cuisine background, but frequent trips to Japan and Goseong's short high season made the operation hard to keep open consistently. In Sokcho, he chose Saemaeul-gil for a more practical rent level, nearby lodging, and the chance to meet both local and foreign foot traffic.
“Nothing makes me happier than hearing customers say, “That was an amazing meal.””
— Owner, MOOiJUNG
What They Stand For
The restaurant is built around one-plate balance. The chef was inspired by Japan's shokuiku food-education culture, where children learn not just to eat but to understand ingredients, cooking, and balanced meals. That is why the hamburg steak is not served as meat alone. It arrives with vegetables, egg, starch, soup, and small sides so children, older guests, and families can all feel they have eaten properly.
Behind the Signature
The White Ragu Pasta is the dish that most clearly shows the chef's technical side. It began as part of omakase courses and was requested often during the Izakaya MOOi years. Unlike tomato ragu, white ragu is still uncommon in Korea. The sauce needs constant stirring during service so it does not scorch, careful cooling so the stock returns into the meat, and a strict order of adding sweetness, salt, and umami.
Local Tip
Saemaeul-gil sits close enough to the beach-side lodging zone to work as a quiet lunch stop, but it is not a flashy main-road restaurant. Look for the Japanese-style yoshoku identity rather than a seafood-signboard meal. The English and picture menu helps, but the story behind the food is the real reason to choose it.
Seasonal Note
MOOiJUNG is still young, and the menu can evolve as the chef tests dishes that staff can operate reliably. Check the current board for new items and sold-out portions.
For Travelers
The printed menu already includes pictures, English, and Japanese text, so ordering is easier than at many small local restaurants. The chef is more comfortable in Japanese than English, and his son can sometimes help with simple English when working part-time. The restaurant wants foreign guests to understand yoshoku itself: why the steak is plated with rice, soup, vegetables, and egg, not just what to order.
Start with these dishes
The best first order for understanding what makes this place worth visiting.
Hamburg Steak
함박 스테이크
MOOiJUNG's core yoshoku plate: daily-made Australian beef hamburg steak with Napolitan pasta, mashed potato, salad, fried egg, butter rice, and soup.
Pork Steak
포크 스테이크
A pork steak plate using Korean sulfur-fed pork, served with the same yoshoku set of Napolitan pasta, mashed potato, salad, fried egg, butter rice, and soup.
White Ragu Pasta
화이트 라구 파스타
A newer signature from the chef's omakase background. Unlike tomato ragu, this white ragu builds sweetness, salt, and umami gradually, then rests so the stock settles back into the meat.
How to order here
A simple flow for first-time visitors who want to order confidently.
Step 1
Order one signature first
If it is your first visit, start with Hamburg Steak. It is the easiest way to understand what this place is known for.
Step 2
Add a second dish for balance
Pork Steak usually rounds out the meal well, especially if your table wants both a safe choice and something more local.
Step 3
Use the menu as a script
Open the English menu and point to the exact item names if ordering feels awkward.
More from the menu
View full English menu →Guinness Micro Draught
기네스 마이크로 드래프트
Creamy Guinness served from the micro-draught system.
House Wine
하우스 와인
Cabernet Sauvignon from Chile's Central Valley.
Helpful guides
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