To dine at Jinjin, reservations must be made at least a week in advance. Recently, rumor has it that even making a reservation is difficult. At first glance, the restaurant looks quite simple, but it serves an exquisite Chinese cuisine that appeals to everyone. The owner of the restaurant is Head Chef Yook Sung Wang who is the oldest chef of Korean style Chinese cuisine. He is such a prominent figure in the industry that he ended up removing mainstream Korean-Chinese dishes like jajangmyeon and tangsuyuk to keep himself from driving nearby Chinese-Korean restaurants into the group.
Most of the full-course meals begin lightly with ohyang-naengchae, a Chinese five spice cold soup. Next, you might enjoy king crab doused in chili oil, followed by fried menbosha sandwiched between chewy shrimp bread. Mapo tofu with intense hot flavosr is also a popular dish here.The dishes at Jinjin are prepared with high quality ingredients, which are comparable to those used in Chinese restaurants in hotels, with one key difference: most of the dishes at Jinjin do not cost more than 20,000 KRW. Opening hours are restricted to the evening and most customers order alcoholic beverages such as beer or yeontae-goryangju with their meals. Dishes off the menu can be served if requested at the time of reservation.