Inamjang Myeongdong Branch is a Korean cuisine restaurant located at 39 Myeongdong9-gil, Jung-gu, Seoul. Operated by CEO Kim Min-kyung, it primarily offers traditional Korean dishes such as Seolleongtang, Suyuk, and Naengmyeon. It upholds the brand value of Inamjang, with 50 years of tradition, presenting a deep and rich flavor.

"Inamjang Myeongdong Branch has spacious seating on the first and second floors, making it suitable for group dinners and lunches. It is known as a famous Myeongdong lunch restaurant among nearby financial institutions. Instead of factory-produced broth, we serve broth simmered for 48 hours using the toryeom method, offering a rich flavor. We open in the morning to provide hearty meals."

Business Areas

• Operation of a Korean cuisine specialty restaurant: We operate a restaurant in the Myeongdong area of Seoul, specializing in traditional Korean dishes such as Seolleongtang, Suyuk, and Naengmyeon. We uphold the brand value of Inamjang, with 50 years of tradition, presenting a deep and rich flavor.
• Traditional Seolleongtang manufacturing and sales: We serve Seolleongtang made by simmering domestic Korean beef bone broth for 48 hours, and maintain a warm and deep flavor by adhering to the toryeom method, which allows the broth to be well absorbed by the rice.
• Suyuk and Naengmyeon service: We offer Suyuk, boiled with various cuts of meat such as brisket and beef tongue according to their characteristics, and Naengmyeon made with a mixture of bone broth and meat broth, broadening customer choices.

Products

• Seolleongtang: Based on domestic Korean beef bone broth simmered for 48 hours, it features thick meat. Served using the toryeom method, it boasts a warm and deep flavor.
• Suyuk: We offer tenderness and richness by boiling various cuts of meat such as brisket, skirt meat, beef brisket, beef head, beef shank, beef tongue, and tendon according to their respective characteristics.
• Naengmyeon: We use a broth made by mixing bone broth and meat broth in a certain ratio, and serve noodles made by mixing buckwheat ground in a millstone with potato starch, providing a subtle aroma and chewy texture.

Special Notes

• Deep and rich broth with traditional cooking methods: We maintain a deep and unchanging taste by simmering domestic Korean beef bone broth for 48 hours and adhering to the toryeom method, which allows the broth to be well absorbed by the rice.
• Fresh and delicious kimchi: We enhance customer satisfaction by serving refreshing and sweetly ripened kkakdugi (cubed radish kimchi) and napa cabbage kimchi that pair well with Seolleongtang.
• Spacious and pleasant store in the heart of Myeongdong: Located in the main commercial area of Myeongdong, we offer a pleasant environment suitable for group dinners and lunch for office workers, with spacious seating areas on the first and second floors.

Recruitment Information

• Main Hiring Positions: Kitchen and hall service positions

💡 A Word from JobPloy
Inamjang Myeongdong Branch is a traditional Korean restaurant located in Myeongdong, specializing in Seolleongtang, Suyuk, and Naengmyeon. The positions are expected to be mainly in kitchen and hall service. It is a good environment to experience and learn Korean traditional food culture, and due to its location in Myeongdong, there may be many opportunities to serve foreign customers. Politeness and a proactive attitude are important when serving customers, and it will also help improve Korean communication skills. Fast work processing and teamwork may be required during busy hours.