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Enjoying rice noodle and sushi in two restaurants under one roof 
CEO Lee Gwang-sook of Mibundang / Chobandang

Have your noodle and sushi under one roof
CEO Lee Gwang-sook of Mibundang / Chobandang is a food specialist and a businessman. He likes creating new menus by using existing ingredients. He opened Mibundang, Vietnam rice noodle restaurant, in 2014 and it created a sensation in Sinchon, Hongdae, Daehangno and the Konkuk University area. 

Encouraged by the success of Mibundang, Lee opened Chobandang, a sushi (omakase meal) restaurant, linked to Mibundan under one roof, in Hongdae, last January. Lee points out that the taste of the same menus depends on a chef’s eye to discern fresh ingredients from which he decides daily menus. 

Japanese ‘omakase meal’ is the most popular menu of Chobandang. You can enjoy the menu at the coast around 9,000 won to 15,000 won ($13) depending on your choice of 10 pieces, 12 pieces and 14 pieces. 

The sushi is mainly prepared with fish and meat such as flatfish, salmon, tuna, beef and bacon with avocado as an additional choice. Lee changes 2 to 3 pieces of each omakase meal every day. 

Although Vietnamese rice noodle and Japanese sushi are foreign foods, Lee’s talent in creating new menus by using the existing ingredients and menus for the Korean appetite draws a steady number of dinners. 

Lee always challenges for new menus
Competitive price and comfortable interior also are as important a factor as quality of the food according to Lee. This means that he uses quality ingredient like Alaskan tuna, for example, without changes of the price. And the uniquely made soup and the cream autumn squash desert are an additional treat that goes well with the mains. 

Lee prepares 6 to 7 kinds of fish and 3 to 4 kinds of meat for sushi on a daily basis. Beef brisket and bacon sushi are especially popular that he is considering of introducing chicken-inspired sushi menus in near future. 

Lee used to have a normal job and once worked at The Born Korea of Baek Jong-won from which he built his knowledge and experience in the food business. Lee points out price, taste and service as the three key factors to success.

When asked about future plan, Lee said that he would keep challenging for new menus through a continuous study on world food. 

<Power Korea> sends a message of support. 


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