Story
What Mipojip has carried on
Since 1976
From grandmother to mother,
from mother to daughter
We began with the soy-cured crab our grandmother used to make. Our mother inherited her way with the sauce and her thinking about rice, and today her daughter sets that same table on Gamundong-gil in Aewol, Jeju.
On the stone wall inside we have hung a photograph of Lee Myeong-im, our second generation, and beside it we wrote “대한민국 원조 해물장 맛집”.
What we have written on our walls
Three generations of pride
The taste of Busan
A Korean restaurant run by three generations of one family, carrying the taste of Busan with pride in flavour and care, and meant to last a hundred years.
Fruit ferment
Fermented kimchi, and seasonal pickles
Green plums picked in Hadong each spring, a tonne at a time, steeped by the mother herself and aged three years into a fruit ferment.
Ganghwa Island rice, milled within three days
Pot rice cooked with what is in season
Premium pot rice, cooked from the best rice grown on this land and seasonal ingredients.
The panels we keep in our Aewol dining room.
Fruit soy sauce
We cure our seafood in a soy sauce made with fruit. Rather than salting it heavily we pull the taste toward the sweeter side, so we call our soy-cured crab gentle rather than salty.
Every spring we steep a tonne of green plums picked in Hadong and age them for three years. That fruit ferment goes into our kimchi and our pickles as well.
Pot rice
We cook with rice milled no more than three days before. A set comes with rice and side dishes, and pot rice such as abalone or octopus can be ordered separately.
Pour water into the pot once you have served the rice, and it becomes nurungji broth by the end of your meal.
We will be waiting for you, in front of the Aewol sea.