Thinly sliced raw beef mixed with crisp matchstick pear slivers, gochujang mayo and a raw egg yolk. The pear adds sweetness and crunch, while the gochujang brings heat and depth. Reviewers consistently note the balance between the cool beef, sweet pear and spicy mayo creates a surprisingly harmonious bite.
Tips from diners
Mix the egg yolk in thoroughly before eating—it brings the whole thing together.
Miga's version of this classic noodle soup is nourishing and complex. The broth simmers ox bones for hours to build deep umami. Sliced beef brisket, springy noodles and crunchy kimchi swim in the broth, while a dollop of beef tartare and raw egg yolk gets stirred in tableside. The tartare melts into the hot broth, creating a creamy richness.
Tips from diners
Wait a few seconds before stirring in the raw beef and egg—let them warm slightly so the texture is right.
Large king prawns coated in a bright red gochujang-based sauce that brings serious heat. The king oyster mushrooms soak up the spice while the courgette adds vegetal balance. The combination of fresh seafood, umami mushrooms and the chile kick makes this a standout. Reviewers note the prawns stay succulent despite the high heat.
Tips from diners
This is genuinely spicy—not a heat pretender. If you're not used to Korean chilli, order the yukhwe or another mild dish alongside.
Short ribs braised low and slow in a savory soy broth until tender enough to nudge off the bone. The poached pear adds sweetness and the mushrooms soak up the umami-rich braise. Multiple reviews single out the sauce-to-meat ratio as the draw. Multiple diners note the meat falls off at the gentlest touch.
Tips from diners
The ribs are the most tender thing on the menu—order one per person minimum.
Soak up the remaining broth with the rice—it's the best part.
Chewy sweet potato starch noodles tossed with stir-fried vegetables in a light sesame oil dressing. The noodles have a characteristic bounce and slight sweetness that plays against the earthy vegetables. A classic Korean side dish done with care and clarity here.
Tips from diners
Order this to balance richer dishes like the galbijjim.
Founded by chef Seo Young and his sons in 2021, Miga moved from South London's Korean enclave in New Malden to Hackney's Mare Street. The open kitchen lets you watch dad at work while the brothers manage front-of-house. It earned a Michelin Bib Gourmand in 2025 for its refined but unpretentious approach to Korean cooking.
They operate Tues–Fri evenings and Sat–Sun from midday. Tuesday–Friday you'll walk in easier than weekends when there's a queue.
It's BYOB (bring your own booze), so grab a bottle from the off-licence and bring it. No corkage, so you save the restaurant markup on wine.
The open kitchen is part of the charm—you can watch the chef work the pans and braise the meats. Try to sit facing it if possible.
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