Since 1954, Gwanghwamun Mijin has been committed to preserving the rich culinary tradition of the Gwanghwamun area through its speciality: Korean-style cold buckwheat noodles. This beloved Korean household name is bringing its time-honoured tradition to Singapore with the launch of its first overseas flagship at Far East Square on August 2025.
Listed on the MICHELIN Guide Seoul since 2018, Gwanghwamun Mijin has earned the Michelin Bib Gourmand award for eight consecutive years, underscoring its consistent quality and value. Celebrated for its rich dipping broth crafted from 14 natural ingredients and its signature chewy buckwheat noodles, both are prepared at its Seoul flagship, which houses its own factory in the basement. For its Singapore debut, the broth and noodles are flown in directly from Korea to preserve their authenticity, while all kimchi and sauces are freshly prepared on-site daily, ensuring diners experience the same uncompromising standards of flavour and craftsmanship that have defined the brand since 1954.
What to Expect at Gwanghwamun Mijin Singapore
Signature Buckwheat Noodles – $15
Each serving comes with two trays of chewy, house-made buckwheat noodles, paired with a chilled kettle of seafood-rich dipping broth that is meticulously prepared in Korea and flown directly to Singapore.
The broth is simmered for 8 hours with a blend of 14 natural ingredients including premium katsuobushi, dried anchovies, green onion, ginger, and other aromatics, before being cooled for 12 hours and transported here. Once in Singapore, the broth undergoes the signature slush process using a specialised machine imported from Korea, creating its distinctive icy texture and refreshing depth of flavour.
Each set is completed with condiments such as grated daikon, a touch of light wasabi, crispy seasoned laver, and freshly chopped green onions, delivering the authentic taste that has made Gwanghwamun Mijin a cherished Korean institution since 1954.
Bibim Buckwheat Noodles – $16
A vibrant take on cold noodles, tossed in Mijin’s original bibim sauce, made primarily from fresh fruits with minced beef added for depth of flavour. This is the exact same recipe served in Korea, with no adaptations, ensuring diners in Singapore experience the dish just as it is enjoyed in Seoul. Served fresh daily with beansprouts, lettuce, radish kimchi, cucumber, cabbage, and a half-boiled egg.
Perilla Buckwheat Noodles with Marinated Salmon – $20
In Korea, this dish is traditionally enjoyed as a vegetarian option, featuring nutty, aromatic buckwheat noodles tossed with fragrant perilla oil and powder. In Singapore, diners can savour both the original vegetarian recipe and a Singapore-exclusive variation topped with freshly cut salmon sashimi, marinated in soy sauce, cooking wine, and minced garlic.
Bossam – available in three sizes: $15 (Small), $20 (Medium), and $30 (Large)
Tender, succulent slices of boiled pork belly, delicately seasoned with a blend of herbs including Chinese Angelica (Dang Gui), Star Anise (Ba Jiao), Cinnamon Bark (Gui Pi), and more for a rich, aromatic flavour. Enjoy the pork wrapped in crisp, sweet napa cabbage leaves for added crunch, paired with freshly made kimchi and Mijin’s house-made sauces, from the savoury ssamjang (Korean wrap sauce) to the punchy saeu-jeot (shrimp sauce).
Fried Pork Cutlet – $18
A beloved Korean classic, Mijin’s rendition features pork that has been machine-pressed in the traditional Korean way and marinated for over 8 hours to ensure tenderness. Each cutlet is then coated through a three-step process of egg, flour, and fresh breadcrumbs prepared daily, before being fried to golden perfection. Served with rice, coleslaw, and house-made tonkatsu sauce crafted fresh in Singapore.
Buckwheat Spring Onion Seafood Pancake – $19 (Available for dinner only)
A beloved traditional Korean dish, this savoury pancake gets a wholesome twist at Mijin with buckwheat flour blended into the batter, giving it a lighter texture and nutty depth of flavour. Pan-fried to golden perfection, the pancake is crispy at the edges yet chewy within, generously packed with house-fermented kimchi and a medley of fresh seafood including shrimp, squid, clams, mussels, and fish.
Korean Dumpling – $7 (3 pcs), $12 (6 pcs)
Big, plump, and juicy dumplings made fresh daily with marinated minced pork, spring onions, leek, garlic, and tofu. Each piece is hand-wrapped, available in limited daily quantities.
A Legacy of Love, Passed Through Generations
Mijin was originally founded by Ahn Pyung-soon, who was affectionately called Gomo (aunt in Korean) by her successor Lee Young-joo. The two first crossed paths when Ahn frequently dined at Lee’s Japanese restaurant in Bukchang-dong, a chance encounter that blossomed into a lifelong bond. Before Ahn’s passing in 1980, she entrusted the stewardship of her beloved Mijin to Lee. Today, following Lee’s passing, the legacy of Gwanghwamun Mijin continues under the care of her descendants. Today, Mijin continues to craft each bowl with the care and warmth from halmeoni (grandma in Korean), bringing a taste of home and heartfelt love to every guest. Among its loyal customers include renowned artists and even former South Korean President Park Chung-hee, who love its authentic flavours and timeless recipes.
Once again in 2024, Gwanghwamun Mijin’s next connection was forged, this time with Kimmy, who would become the restaurant’s franchise owner of Southeast Asia. A proponent of healthy eating, Kimmy chanced upon Mijin’s meal kits and was immediately won over by its clean, refreshing taste, and the chewy texture of the buckwheat noodles.
Excited, she recommended Mijin to her Korean husband, Roger Kim – without realising that her “new” discovery had, in fact, roots planted decades earlier. Roger’s grandfather had been close friends with Ms. Lee and her husband, and a longtime regular of Mijin! For Roger, too, Mijin was a familiar taste from his childhood. For Kimmy, this felt like fate.
The pair travelled to Seoul in August last year for a taste of Gwanghwamun Mijin. After queuing for 40 minutes under the blazing summer heat, the first bite of freshly made, ice-cold buckwheat noodles felt like heaven. Delighted, Kimmy exclaimed: “Let’s bring this to Singapore!”
With the blessing and support of both the Gwanghwamun Mijin headquarters and their families, Kimmy and her team officially began preparations in February 2025. This marked the first step of transplanting the first global seeds of Gwanghwamun Mijin’s 71-year culinary legacy – a step that carries not only the original spirit of founders Ms. Ahn and Ms. Lee, but also the authentic taste of true Korean cuisine.
