Source: https://heyseorak.com/spots/mooijung
Last-Updated: 2026-06-15

---
# MOOiJUNG (무이정)

> Say the romanized name when ordering. Staff will understand even if your pronunciation isn't perfect.

Category: japanese | Type: eat, drink | Area: beach | Price range: moderate
Address: 1F, 2 Saemaeul 1-gil, Sokcho-si, Gangwon-do
Hours: Mon–Tue 11:00-14:00, 17:00-20:00 (last order 19:30), Wed Closed, Thu–Sat 11:00-14:00, 17:00-20:00 (last order 19:30), Sun 11:00-17:00 (last order 16:30) (Closed Wednesdays. Break time 14:00-17:00 Monday, Tuesday, Thursday, Friday, and Saturday. Naver Place screenshot checked 2026-06-15.)
English menu available: Yes

## Trust and freshness
- Verification: interview / 2026-06-15
- Menu freshness: updated 2026-06-15T12:02:09.536+00:00

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.

Pro tip: Avoid Wednesdays and Sunday dinner; on Monday, Tuesday, Thursday, Friday, and Saturday, plan around the 14:00-17:00 break and 19:30 last order. Start with the Hamburg Steak if you want the clearest MOOiJUNG plate, or choose White Ragu Pasta if you are curious about the chef's omakase background. Butter rice and soup are refillable, so ask the staff when you need more.

## Story

### How it started
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.

### Philosophy
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.

### 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.

### Finding the place
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 notes
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 international visitors
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.

> Nothing makes me happier than hearing customers say, “That was an amazing meal.”

## Dietary Summary
- Total menu items: 10
- Common allergens: egg, milk, wheat

## Menu

### Main Menu (메인 메뉴)

- **Hamburg Steak** (함박 스테이크) — 150g (150g) ₩23,000 / 200g (200g) ₩25,000 / 300g (300g) ₩33,000 ⭐ Signature
  MOOiJUNG's core yoshoku plate: daily-made Australian beef hamburg steak with Napolitan pasta, mashed potato, salad, fried egg, butter rice, and soup.
  Ingredients: Australian beef, demi-glace sauce, fried egg, butter rice, Napolitan pasta | Allergens: egg, milk, wheat | Serving: 150g ₩23,000 / 200g ₩25,000 / 300g ₩33,000. Butter rice and soup are refillable.
- **Pork Steak** (포크 스테이크) — ₩21,000 ⭐ Signature
  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.
  Ingredients: Korean pork, demi-glace sauce, fried egg, butter rice, Napolitan pasta | Allergens: egg, milk, wheat | Serving: 200g+. Butter rice and soup are refillable.
- **White Ragu Pasta** (화이트 라구 파스타) — ₩17,000 ⭐ Signature
  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.
  Ingredients: white ragu, pasta, meat stock | Allergens: milk, wheat | Serving: Soup included.

### Drinks (음료)

- **Gi-ne-seu Ma-i-keu-ro Deu-rae-peu-teu** (기네스 마이크로 드래프트) — ₩13,000
  Creamy Guinness served from the micro-draught system.
  Ingredients: Guinness
- **Ha-u-seu Wa-in** (하우스 와인) — ₩10,000
  Cabernet Sauvignon from Chile's Central Valley.
  Ingredients: Cabernet Sauvignon
- **Beo-deu-wa-i-jeo** (버드와이저) — ₩5,000
  330ml bottled Budweiser.
  Ingredients: beer | Serving: 330ml bottle.
- **Ko-ka-kol-la** (코카콜라) — ₩3,000
  Coke or Coke Zero.
  Serving: Coke or Coke Zero.
- **Seu-peu-ra-i-teu** (스프라이트) — ₩3,000
  Lemon-lime soda.
- **Dak-teo Pe-peo** (닥터페퍼) — ₩3,000
  Dr Pepper soda.
- **Sing-ha Tan-san-su** (싱하 탄산수) — ₩3,000
  Singha sparkling soda water.