MUGUNGHWA Korean Restaurant — Restaurant in Oakland

We stumbled upon Mugunghwa in Oakland’s Koreatown while trying to find a feel-good Friday night meal. It just so happened to be during their soft opening period– we visited on 7/18/25.

We got there around 8pm and were seated immediately, it looked pretty empty at that time. Around 8:30 we noticed that tables started to fill up pretty quick. Even though the restaurant became increasingly full, the staff was able to keep up with orders and refill requests in a timely manner. Which honestly, for a soft opening, is very impressive! Not only that, we ordered around 8:15 and had our food by ~8:30.

Since it was our first visit, we wanted to try a variety of items. You order from the tablets secured to each table, which also lets you request banchan (complimentary side dish) refills and booricha (roasted barley tea). Here’s what we got:

Mandu with Pork (steamed pork dumplings) – $14

Korean Fried Chicken, bone-in 8pc with half spicy and half garlic sauce on the side – $19

BBQ Combo Yukhoe Naengmyeon (cold buckwheat noodle soup with Korean beef tartare), with Kalbi (+$5, marinated short ribs) and Ssam (Korean-style wraps) – $43

We were blown away by the portion sizes. We even tried to recruit some friends mid-meal to help us out (unsuccessfully), so we left with plenty of leftovers. Throughout our meal we noticed that the main items were light in flavor, but all of the side dishes, sauces, and pickles were very heavily seasoned. Some items were slightly unbalanced, like the regular Kimchi (fermented spicy napa cabbage). My first bite was so overwhelming with salt and the next was way too sweet, so I gave it a good mix and that seemed to do the job. The daikon and carrot jangajji (pickled daikon and carrot) is usually my go to for adding to my ssam but it was too sweet for me. All of the other banchan really brought each bite together. The umami from the Sigeumchi Namus (seasoned spinach side dish) went really well with the light flavor of the mandu.

The mandu came with five pieces and honestly, it could be a meal on its own. Each one was about the size of my palm and piping hot when it first came out!

The Korean Fried Chicken arrived next. The first thing we did was try each sauce on its own. The garlic sauce tasted like straight garlic puree which actually worked quite well since the acidity from the garlic helped to cut the grease of the chicken. Not that it was overly greasy, but that it was the perfect amount of garlic flavor for fried chicken. The chicken itself was perfectly crispy, not overly breaded, and very juicy. I kept going back for more and had to remind myself I also needed to try the Kalbi and Yukhoe Naeng Myun.

The Kalbi was a bit underwhelming on its own—I personally prefer a stronger marinade—but the meat was very tender and well-marbled. It really shines when eaten with ssam and the right banchan, which seems to be the point here: building your perfect bite.

The concept of the Yukhoe Naeng Myun was so exciting to me but it wasn’t anything that I would rave about. There is an option to order the Yukhoe on top of Dolsot Bibimbap (stone bowl mixed rice) which I will definitely have to try next time. I felt that the Yukhoe was overpowered by the broth of the Naeng Myun itself.

I appreciate that the interior is sleek yet feels very open. The soju bottle design that acts as a barrier between the middle tables and perimeter tables adds a splash of green that helps brighten the atmosphere as well!

I can’t wait to see how Mugunghwa evolves as they move past the soft opening. I’ll definitely be back to try the Rose Kalbi-Jjim (braised short ribs)...

I visited Mugunghwa on a Saturday evening and was pleasantly surprised to find no wait time. The restaurant immediately gave off a calm and welcoming vibe — clean, well-organized, and spacious, with soft pop music playing gently in the background. The ambiance strikes a nice balance between modern and comfortable, making it easy to relax and enjoy the meal.

Service was prompt and professional. I was seated right away, and the staff handled everything efficiently and courteously. My dishes — Galbi Tang and Bulgogi — arrived impressively fast without compromising quality.

The food was the true highlight. The banchan (side dishes) were especially memorable — fresh, flavorful, and clearly prepared with care. Each small plate added a vibrant contrast to the main dishes, showing attention to authenticity and balance. The Galbi Tang was comforting, with a clean, rich broth and tender beef that fell apart easily. The Bulgogi was tasty and well-seasoned, though the rice on the side was a touch too moist; a drier texture would have made the dish even better. Still, the quality of ingredients and consistency of flavors stood out.

Overall, Mugunghwa delivers an impressive combination of fresh flavors, attentive service, and a peaceful atmosphere. It’s the kind of place that makes you feel taken care of without any pretense. Despite a minor flaw in the rice texture, I’d gladly return for another meal — especially for those...

I visited this place for dinner with some friends. I had been to Mugunghwa in El Cerrito before and really enjoyed the food there, so I decided to try the Oakland location since it's closer to home. I heard their pork cutlet (donkatsu) is popular, so I ordered that. We also got rosé tteokbokki with ramen added, some makgeolli, deulkkae haejangguk, and finished off with the garlic bossam. Everything was incredibly delicious, but the bossam especially stood out — it was the most tender I’ve ever had! The side dishes were all flavorful too. They also serve very generous portions, so you definitely get your money’s worth. If you're craving well-seasoned, authentic Korean food, I highly...