Yeouido Restaurant Jinjujip: Must-Try Kongguksu & Dak Kalguksu Loved by Locals in Seoul

Jinjujip Review

Experience the best Korean noodles at Yeouido Jinjujip: rich, creamy kongguksu and savory dak kalguksu, a local favorite in Seoul’s financial district.

Contents

Jinjujip Restaurant: Basic Information

Restaurant Name	진주집 (Jinjujip)
Type of Cuisine	Korean
Restaurant Address	B1, 33 Gukjegeumyung-ro 6-gil, Yeongdeungpo-gu, Seoul, South Korea
Restaurant Business Hours	• Monday – Friday: 10:00 AM – 8:00 PM • Saturday: 10:00 AM – 7:00 PM • Closed: Every Sunday • Note: May close early when ingredients run out
Parking	• On-site underground parking available • Weekdays (7:00 AM – 5:00 PM): 1-hour parking available (₩1,000 fee) • Weekdays (after 5:00 PM): 3-hour parking available (₩1,000 fee) • Saturday: All-day parking available (₩1,000 fee)
Seating Capacity	Hall Tables Seating for 100+ Guests
Amenities	Clean Restrooms Separated by Gender, Suitable for Groups of 4 or More, Complimentary Fresh Filtered Water

Yeouido, often called “the Wall Street of Seoul,” is home to countless financial institutions and securities firms. Located just a 5-minute walk from Exit 5 of Yeouido Station (Line 5), Jinjujip Restaurant sits on the basement floor (B1) of the Manhattan Building.

The Manhattan Building, completed in 1983, is a 14-story complex (with 4 underground floors) that was once known as Yeouido Department Store. Its basement level is packed with some of the most popular lunch spots among local stockbrokers, bankers, and office workers — and Jinjujip is by far the most famous of them all.

Parking in Yeouido is notoriously expensive, but diners at Jinjujip can use the Manhattan Building underground parking lot. The first 20 minutes are free, and thereafter parking costs ₩1,000 per 10 minutes. However, when you finish your meal at Jinjujip, you can purchase a parking ticket for just ₩1,000 at the cashier.

This discounted parking ticket offers the following benefits:
• Weekdays before 5 PM: Covers up to 1 hour of parking
• Weekdays after 5 PM: Covers up to 3 hours of parking
• Saturdays: Covers all-day parking, regardless of entry time

In short, no matter when you visit — weekday or weekend — you can park conveniently for just ₩1,000 if you dine at Jinjujip. So be sure to ask for the parking ticket when you pay your bill!

Jinjujip Restaurant: Menu & Prices

Menu	Prices include tax and service charge (KRW)
Main Dishes	· Kongguksu (Cold Soybean Noodle Soup) – ₩15,000 · Dak Kalguksu (chicken Noodle Soup) – ₩12,000 · Bibim Guksu (Spicy Mixed Noodles) – ₩12,000 · Yukgaejang Kalguksu (Beef & Vegetable Spicy Kalguksu) – ₩12,000 (Winter Seasonal Menu) · Tteok Mandu Guk (Rice Cake & Dumpling Soup) – ₩12,000 (Winter Seasonal Menu) · Son Mandu Guk (Handmade Dumpling Soup) – ₩12,000 (Winter Seasonal Menu) · Tteok Guk (Rice Cake Soup) – ₩12,000 (Winter Seasonal Menu)
Side Dishs	· Jeopsi Mandu (Steamed Dumplings) – ₩12,000

Jinjujip specializes in Kong-guksu (cold soybean noodles), making it the restaurant’s signature and best-selling dish. However, their Dak Kalguksu (chicken noodle soup) and Bibim-guksu (spicy mixed noodles) are also highly recommended, delighting both local Koreans and international visitors alike.

Today, I will focus on explaining Jinjujip’s Kong-guksu (cold soybean noodles) and Dak Kalguksu (chicken noodle soup).

Jinjujip Restaurant: Real Customer Reviews

Kong-guksu is a dish made by mixing noodles with a chilled soybean broth, which is prepared by grinding and pressing soybeans. Its origin dates back to the Joseon Dynasty’s class-based society: the nobility enjoyed jat-guksu, noodles in pine nut broth made by grinding and pressing pine nuts, while commoners—since pine nuts were rare and expensive—substituted soybeans to create a similar chilled noodle dish.

Kong-guksu is a popular summer specialty enjoyed throughout South Korea. When preparing the soybean broth, water is added to create a thin, smooth consistency. The noodles are typically topped with cucumber, boiled egg, and sesame seeds, and seasoned with either salt or sugar. In the Jeolla region, sugar is commonly used to season kong-guksu, while in most other regions, salt is the preferred choice.

The two most famous kong-guksu restaurants in South Korea are located in Seoul: 'Jinju Hoegwan' in Seosomun and 'Jinjujip' in Yeouido. What sets these restaurants apart is their rich, nutty soybean broth, made by pressing high-quality soybeans with minimal water, resulting in an intensely flavorful broth. Because of its natural richness, these versions of kong-guksu require neither additional toppings nor extra seasoning.

Tracing the history of Jinjujip, its roots go back to 1962 in Da-an-dong, Jinju, Gyeongsangnam-do, where founder Jo Wol-rae opened 'Samho Restaurant'. The restaurant gained fame for its delicious kong-guksu, and in 1965 it relocated to Seosomun-dong, Seoul, reopening under the name 'Jinju Hoegwan'. By 1969, it moved again to its current address at 26, Sejong-daero 11-gil, Jung-gu, Seoul, solidifying its reputation. The restaurant has since been passed down to the founder’s eldest son, continuing the family legacy.

In 1974, the founder’s second son opened Jinjujip at its current location (B1, 33, Gukjegeumyung-ro 6-gil, Yeongdeungpo-gu, Seoul). Therefore, Jinju Hoegwan and 'Jinjujip' are sibling restaurants, which explains the similarities in their kong-guksu preparation and flavor. Over the years, Jinjujip was sometimes referred to as Jinju Restaurant, but since 2010, the name has been standardized as Jinjujip, recognizing the importance of online branding and search visibility on portal maps and review platforms.

Both Jinju Hoegwan and Jinjujip are renowned for their rich, flavorful soybean broth in kong-guksu. Regular visitors may notice subtle differences: Jinju Hoegwan’s kong-guksu has a slightly thicker, coarser soybean broth, while Jinjujip’s is slightly smoother. Their kimchi styles are also similar—sweet and savory—but with nuances: Jinju Hoegwan serves fresh-style cabbage kimchi (geotjeori) with a milder seasoning, whereas Jinjujip serves cabbage kimchi with dried radish strips (bossam-style) with slightly stronger seasoning.

These differences do not imply which is “better.” If you are near Seosomun or Sogong-dong, Jinju Hoegwan is convenient; if you are near Yeouido, Jinjujip is the ideal choice. As of now, the price for kong-guksu at Jinju Hoegwan is 16,000 KRW, while at Jinjujip it is 15,000 KRW. Additionally, Jinju Hoegwan offers kimchi stew alongside kong-guksu, whereas Jinjujip also offers chicken kalguksu and dumplings. Choose based on location and your personal taste preferences.

In my personal experience, I’ve visited both Jinju Hoegwan and Jinjujip since I was a child, usually accompanied by my parents. Back then, my palate was dominated by bold Western flavors like burgers, pizza, and fried chicken, so kong-guksu felt like a seasonal delicacy reserved for adults—I didn’t particularly enjoy it.

However, after entering the workforce and growing older, my tastes gradually evolved. Over the past decade, I’ve become a regular at both Jinju Hoegwan and Jinjujip, appreciating their rich, thick soybean broth. Personally, I’ve visited Jinjujip more often than Jinju Hoegwan, mainly because Jinjujip offers chicken kalguksu, which is not available at Jinju Hoegwan—and it’s an absolute treat.

Jinjujip is located on the B1 floor of the Manhattan Building (formerly Yeouido Department Store) in Yeouido, Seoul. If you’re taking public transportation, it’s about a 5-minute walk from Yeouido Station, Exit 5. If you park in the building’s underground garage, you can take the elevator up directly to the restaurant area. Jinjujip dominates the underground dining floor, having gradually expanded over time—currently occupying four separate sections. When you step out of the elevator and hear a bustling crowd, that’s a good indicator that you’re right in front of Jinjujip.

During the peak kong-guksu season from May to September, expect at least a 20-minute wait at any time of day, whether lunch or dinner, weekdays or Saturdays. To avoid waiting during this season, you’d need to do an “open-run” at 10:00 a.m..

The kong-guksu at Jinjujip in Yeouido offers a refined culinary experience that captures the delicate flavors of traditional Korean cuisine in a single bowl. The rich, nutty soybean broth spreads luxuriously across the palate, made from finely ground fresh Korean soybeans that deliver depth and intensity without any heaviness. Its silky texture caresses the lips with every sip, perfectly balancing the subtle natural sweetness and nuanced aroma of the soybeans.

The noodles, cooked to a springy, resilient texture, harmonize flawlessly with the soybean broth. Each bite releases the deep, toasty fragrance absorbed by the noodles, tantalizing the senses with every mouthful. This kong-guksu not only refreshes you from the midday summer heat but also showcases the pure elegance and depth of traditional Korean ingredients. It is a true taste of summer in Yeouido, a masterpiece of Korean gastronomy crafted solely from soybeans and noodles.

After October, the crowds at Jinjujip in Yeouido thin out, so if you avoid the weekday lunch rush when office workers flood in, you can usually walk in and enjoy your meal without a long wait. As the weather turns chilly, a warm, comforting soup is especially inviting. At this time, ordering the dak kalguksu (chicken knife-cut noodles) at Jinjujip is highly recommended—it’s hearty, flavorful, and perfect for warming up on a crisp day.

When you enter Jinjujip in Yeouido, the staff will guide you to an available seat and promptly take your order. While a visit to Jinjujip isn’t complete without trying the kongguksu (soybean noodle soup), skipping the dak kalguksu (chicken knife-cut noodles) would be a shame. For two people, it’s ideal to order one serving of each and share—they get to enjoy both signature dishes in a single meal.

Once your order is placed, the table is set with utensils, and you can pour water from the kettle into your bowl while waiting briefly. One of Jinjujip Yeouido’s standout features is the speed of service. Since dak kalguksu (chicken knife-cut noodles) requires boiling, it takes slightly longer to prepare than kongguksu (soybean noodles). The great thing is that when both dishes are ordered together, the staff times the service so that they arrive simultaneously, allowing you to enjoy both dishes at the same time.

Over the years, I’ve visited Jinjujip in Yeouido countless times with girlfriends I dated. Most people start with the summer seasonal favorite, kong-guksu, but after I recommend trying the chicken kalguksu, many inevitably fall in love with its rich, savory flavor. It’s a dish that often turns first-time visitors into repeat fans.

At Jinjujip Yeouido, the dak kalguksu (chicken knife-cut noodles) is served in the same stainless-steel bowl as the kongguksu, with perfectly cooked noodles immersed in rich broth. Toppings include two dumplings, tender chicken slices, shredded green onions, chives, and lightly seasoned vegetables. Gently mix the toppings with the noodles using your chopsticks before enjoying.

The broth is deeply flavorful, made by simmering chicken bones and meat for an extended period. It contains no floating oil residue, yet the umami is concentrated and compelling. The taste is subtle but never bland; each spoonful leaves a lingering richness that draws you in.

The noodles are medium-thick, slightly softer than al dente, providing a satisfying chew. The hand-shredded chicken has a delicate texture that is tender, not tough, releasing its savory aroma as you bite into it. The combination of noodles, chicken, and toppings harmonizes beautifully.

Unlike typical restaurants where knife-cut noodles are served alone, the two dumplings add a pleasant fullness, while the lightly seasoned vegetables—chives, onions, zucchini—enhance the flavor profile. The accompanying slightly sweet kimchi complements the dish perfectly, balancing the broth’s mild richness and enriching the overall eating experience.

In this way, Yeouido Jinjujip’s dak kalguksu is a dish that wins over the palate not with flashy ingredients but with the deep, comforting power of its broth. It’s a humble yet masterful bowl, built on years of culinary experience. The richness and depth of the long-simmered chicken stock truly reflect Jinjujip’s philosophy.

This is the kind of dish worth making time for—an honest, deeply satisfying meal that leaves a lasting impression. Trust me, you absolutely need to visit Yeouido Jinjujip and experience it for yourself!

Recommended Menu Picks

For first-time visitors, these menu items are highly recommended: 

1. Kongguksu (Cold Soybean Noodle Soup) – A rich, creamy soybean broth with chewy noodles delivers a refreshing and authentic Korean summer flavor.

2. Dak Kalguksu (chicken Noodle Soup) – Tender chicken, dumplings, and perfectly cooked noodles swim in a deeply savory, comforting broth that showcases Jinjujip’s expertise.

Final Verdict

Yeouido Jinjujip delivers authentic Korean flavors with expertly crafted kongguksu and dak kalguksu, making it a must-visit for both locals and tourists seeking a traditional yet satisfying meal.

💡 Pro Tip: Visit outside of peak lunch hours (especially May–September) or go early in the morning to avoid long waits, and consider sharing one kongguksu and one dak kalguksu to taste both specialties.

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