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 Pork Steak is where the balanced-plate philosophy is easiest to taste. The cut is Korean pork collar (목살), grilled so it stays chewy rather than dry, then finished with a house-made Japanese-style sauce built for umami rather than sweetness. Paired with Napolitan pasta, mashed potato, salad, fried egg, butter rice, and soup on the same plate, it reads less like a slab of meat and more like a full, considered meal — the shokuiku idea in its most direct form.
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.
