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Favorite snacks given new sophistication

Dumplings and extra-chewy noodles called jjolmyeon, the favorite after-school snacks of Korean students are given grown-up treatment at Mito in Samseong-dong.

The restaurant run by the 40-year-old Sinpori Mandu company plays up its heritage, serving up sophisticated variations of basic dumplings and noodles. 
Interior of Mito in Samseong-dong (Mito)
Interior of Mito in Samseong-dong (Mito)

There are several interesting interpretations of dumplings ― called Damon at Mito. Creating a synergy with its parent company, the stuffing for the Damon arrive from the Sinpori factory. However, other ingredients, seasonings and spices are added to the basic stuffing at Mito’s kitchen to create a mouthful of healthful treats.

The soy sauce green pumpkin Damon features a moist stuffing wrapped in thinly sliced zucchini tied up with a strand of noodle dyed red with baeknyeoncho.

The Booki noodle, the restaurant’s specialty, is extra chewy ― the steaming process cuts down starchiness, enhancing the chewiness of the noodle.

Creamy seafood Booki-noodle with morsels of squid, shrimp and scallops in creamy sauce, is served chilled for extra chewiness. The cream sauce made with sesame, wild sesame and peanuts is light yet smooth on the palate. If you expect the heavy cream sauce of Italian pasta, you are in for a surprise.

Organic vegetable rice is self-explanatory. Shredded barbecued pork and a variety of fresh vegetables sit atop. Lemon flavored wasabi with lemon juice is poured over the rice and the topping mixture. If you are used to mixing bibimbap with gochujang, the Korean hot pepper paste, this dish will leave you yearning for something more piquant.

A group of friends may want to try Mito special chicken fajita featuring teriyaki chicken. Grilled seasonal vegetables add a sense of well-being to this colorful dish that is served with three sauces ― curry, salsa and chili.

•Address: 113-1 Samseong-dong, Seoul

•Telephone: (02) 557-7505

•Hours: 11 a.m. to 11 p.m., last order at 10 p.m.

By Kim Hoo-ran (khooran@heraldcorp.com)
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