Manjok Ohyang Jokbal started as a small shop called 'Nolbu Mandu' in 1989 and grew into a jokbal specialty restaurant. It is recognized as one of Seoul's top 3 jokbal restaurants and has been selected for the Michelin Guide Bib Gourmand for 9 consecutive years, acknowledging its excellent taste and quality. Currently, 26 people are employed.

"Manjok Ohyang Jokbal is a jokbal specialty restaurant that started in a small shop of about 10 pyeong and has been consistently loved for its unchanging taste for over 30 years. Prioritizing customer satisfaction, it has achieved continuous growth, including being recognized as one of Seoul's top 3 jokbal, developing warm jokbal, expanding its franchise business, and entering overseas markets. As a leader in the jokbal industry, it contributes to the development of its employees and franchisees."

Business Areas

• Jokbal Specialty Restaurant Operation: Manjok Ohyang Jokbal uses a special recipe with five spices to eliminate the gamey smell of jokbal and create a sweet and savory taste for customers. It operates several branches, including its main branch near City Hall Station, and emphasizes customer experience with features like heated tables for enjoying warm jokbal.
• Franchise Business: Manjeomjok F&B Co., Ltd. is developing its franchise business under the Manjok Ohyang Jokbal brand. Through the headquarters' broth supply system and a systematic 2-week training program for cooking and store operation, franchisees are supported to maintain the same taste and quality as the main branch.
• Central Supply and Logistics System: We systematically operate thorough hygiene management, a central supply system, and an integrated logistics system to provide consistent quality jokbal across all stores. This enables easy operation for franchisees, innovative kitchen design, and the standardization of taste through the adoption of a one-pack system.

Products

• Manjok Ohyang Jokbal: This signature dish features a harmonious blend of collagen-rich skin and tender meat. It boasts the best pairing when dipped in the special garlic sauce with shredded cabbage.
• Half-and-Half Jokbal: This menu allows you to enjoy both the original Manjok Ohyang Jokbal and spicy Buljokbal simultaneously. It features a chewy texture and a subtle smoky flavor, making it popular among customers who enjoy spicy food.
• Jaengban Guksu (Tray Noodles): This side dish combines fresh vegetables, a sweet and sour sauce, and chewy buckwheat noodles. When served with jokbal, it helps cut through the richness and stimulates the appetite.

Special Notes

• Selected for Michelin Guide Bib Gourmand for 9 Consecutive Years: It has been selected for the Michelin Guide Bib Gourmand for 9 consecutive years, which signifies restaurants offering excellent food at reasonable prices, thus officially recognizing its taste and quality.
• First in Korea to Develop Warm Jokbal and Special Garlic Sauce: We developed the 'Warm Jokbal' system, the first in Korea, which uses table heating plates and brass bowls so that jokbal can be enjoyed warm until the last piece. Additionally, the sweet and sour special garlic sauce and shredded cabbage enhance the flavor of the jokbal and reduce its richness.
• Complimentary Tteok Mandu Guk (Rice Cake and Dumpling Soup): When ordering jokbal, warm and hearty tteok mandu guk is provided as a complimentary side dish, increasing customer satisfaction. It pairs perfectly with jokbal, enriching the dining experience.

Recruitment Information

• Main Hiring Positions: We primarily recruit for positions such as Kalpan (jokbal slicing), hall service, and kitchen assistant.
• Benefits: Benefits include enrollment in the four major social insurance programs, annual leave, severance pay, break times, meal provision, and paid holidays.

💡 A Word from JobPloy
Manjok Ohyang Jokbal is a famous jokbal specialty restaurant that has been selected multiple times by the Michelin Guide, offering a valuable experience for foreign workers. Roles may primarily involve hall service or kitchen assistant duties, providing an opportunity to understand and learn about traditional Korean food culture. Due to the nature of the restaurant, weekend and evening shifts may be frequent, and friendliness and a proactive attitude are important when interacting with customers. You can contribute to providing customers with the best dining experience by demonstrating teamwork.