Bongpyeong restaurant with 200g hanwoo beef tartare: Memil Migayeon

A Pyeongchang, Gangwon restaurant where buckwheat noodles and beef tartare came together beautifully — 'Bongpyeong Memil Migayeon.'

Bongpyeong Memil Migayeon hours, parking and amenities

Bongpyeong Memil Migayeon is located at 108 Gipung-ro, Bongpyeong-myeon, Pyeongchang-gun, Gangwon-do, and is open 10:00–17:00. There's no break time, and it's closed on Wednesdays. Parking is available, the restroom is indoors, and there's Wi-Fi.

Bongpyeong Memil Migayeon is a Pyeongchang restaurant that draws travelers near Bongpyeong with outstanding buckwheat dishes and serious know-how. It's a popular spot with a wait, serving delicious local food made with carefully selected 100% buckwheat and fresh ingredients.

The hanok-style exterior and the wide dining hall

Bongpyeong Memil Migayeon has a warm, classic hanok-style exterior.

Various plaques and TV appearance credits signal that this is a well-known restaurant. Honestly, I don't put too much stock in TV credits, but with so many people and a real wait, I decided to trust the crowd's taste.

Here's the interior. It's quite spacious and comfortable, with generous spacing between tables. They have 4-person tables up to group seating, plus private rooms for a more intimate meal. We took a seat out in the main hall.

On the table: a kiosk, tissues, and kelp vinegar. No built-in tabletop grill or anything like that.

What we ordered at Bongpyeong Memil Migayeon, and the prices

Here's the menu. It's packed with a range of local dishes reflecting Migayeon's own distinct buckwheat philosophy.

That day I ordered the restaurant's signature dish, the Idaepal 100% Buckwheat Migamyeon (₩12,000), plus a bowl of bibim noodles (₩12,000) and a side dish of buckwheat sprout beef tartare (₩25,000).

Here are the side dishes: sweet potato stem, radish kimchi, and hot pepper pickle.

The dishes arrived.

Idaepal 100% buckwheat migamyeon, 12,000 won: how does it taste?

This is the Idaepal 100% Buckwheat Migamyeon (₩12,000), Migayeon's flagship signature dish, mixed with a fragrant perilla oil and savory soy-based sauce.

Made with 100% pure buckwheat, it fills your mouth with a lovely nutty buckwheat aroma. Since it's made purely of buckwheat with no other grains mixed in, the noodles have a slightly rough, toothsome texture that snaps easily — which was quite appealing, and I'd say the buckwheat flavor actually came through even more strongly for it. The generous dusting of ground perilla seeds doubles the nuttiness.

On top of that, the crisp, fresh buckwheat sprouts added a fun bit of texture.

You can dip the noodles lightly into the accompanying broth like soba, or pour it all over — either way brings out a deeper, richer flavor.

Bibim noodles, 12,000 won

The bibim noodles (₩12,000). A nice harmony between the mildly spicy sauce and the noodles — and once again, the buckwheat sprouts mixed in gave it a nice kick.

Buckwheat sprout beef tartare, 25,000 won for 200g of hanwoo

The buckwheat sprout beef tartare (₩25,000). This is Migayeon's signature tartare, made with top-grade hanwoo raised in the clean, high-altitude pastures of Daegwallyeong, selected and served at its freshest with the best texture.

They mix it by hand right there, and the portion — 200g — is quite generous.

A special sauce adds deep savory flavor, and the healthy buckwheat sprouts mixed in generously balance out the dish alongside the meat.

The hanwoo melts softly and tenderly in your mouth, and it pairs beautifully with the crisp crunch of the buckwheat sprouts.

We finished every bite. Bongpyeong Memil Migayeon, a great Pyeongchang, Gangwon restaurant — thanks for the meal.

My honest verdict on Bongpyeong Memil Migayeon

If you want to experience the essence of buckwheat cooking near Bongpyeong, Pyeongchang, I'd recommend Bongpyeong Memil Migayeon. We ordered the buckwheat migamyeon and the beef tartare. Made from 100% buckwheat, the noodles definitely had a different, snappable texture from ordinary noodles, but they were also light and easy on the stomach. The subtle, nutty buckwheat aroma was lovely too. The tartare came with crisp buckwheat sprouts, and the balanced seasoning together with the mix of textures made it really delicious. If you want a refined buckwheat meal on your trip to Pyeongchang, I highly recommend Bongpyeong Memil Migayeon.