The story
Tucked away on Eoyeong-gil in Jeju City, Kim Hwi Jeon is a low-key Korean restaurant that has earned a 4.2-star rating and a dedicated local following. True to its name, the spot specializes in Jeju-style seaweed soups—comforting, briny bowls that feel like a proper island breakfast.
Travel vlogger Mark Wiens called it “a fantastic local breakfast spot” and singled out the momguk for its “smoky pork bone broth and gulweed.” He also praised the seonggi miyeokguk, another seaweed soup that highlights the coast’s gifts. Simple, direct, and quietly essential—this is Jeju morning food at its most honest.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers praise the hearty, restorative Momguk, a rich pork and blood soup that defines the restaurant’s essence. The overall vibe is one of humble, deeply satisfying comfort food.
“This is a local Jeju specialty made with gulweed, a type of local seaweed. The broth is made from pork bones but it's not heavy or greasy — it has a smokiness, depth of flavor, milkiness, and creaminess. The seaweed has a little bit of a crunch and a little bit of a sliminess in a good way, almost like a sea fern. It's a little bit spicy, you feel a tingle on your taste buds and in the back of your throat. As you get to the bottom of the bowl, the seaweed thickens the broth, making it creamier and richer. I love it — it's so tasty, so natural, so good.”
What creators say
1 creator has covered Kim Hwi Jeon (김희선 제주몸국). Most active: Mark Wiens
A fantastic local breakfast spot serving unique Jeju seaweed soups — the momguk with its smoky pork bone broth and gulweed is a must-try.
Dishes mentioned
Momguk (몸국)
This is a local Jeju specialty made with gulweed, a type of local seaweed. The broth is made from pork bones but it's not heavy or greasy — it has a smokiness, depth of flavor, milkiness, and creaminess. The seaweed has a little bit of a crunch and a little bit of a sliminess in a good way, almost like a sea fern. It's a little bit spicy, you feel a tingle on your taste buds and in the back of your throat. As you get to the bottom of the bowl, the seaweed thickens the broth, making it creamier and richer. I love it — it's so tasty, so natural, so good.
Seonggi Miyeokguk (성게미역국)
This version uses a different type of seaweed, more like pieces of kelp, with sea urchin on top. The broth is really clean, not oily at all, not too meaty — you just taste the flavor of the kelp being boiled in there. The seaweed has a nice crunch and a nice stickiness. The sea urchin almost scrambles into the soup. It's warming and good, but the momguk is the highlight for me.
