Popular Korean noodle shop’s biz head is TikTok CEO Chew Shou Zi’s lookalike

What really caught our attention, though, was Mijin’s head of business development Gu Jaeyoon appearing in a Reel introducing the new outlet. The 42-year-old South Korean national, with his neatly cropped hair, sharp jawline, and composed, clean-cut look, bears a passing resemblance to TikTok CEO Chew Shou Zi. Naturally, we had to meet Jaeyoon in person while he’s in town to train the Singapore team.

On his resemblance to TikTok’s CEO: “I’m more handsome”

Jaeyoon was bemused when we brought up the resemblance. Through Mijin Singapore franchisee Roger Kim, who acted as our translator, Jaeyoon said it was the first time anyone had ever pointed it out.

After studying the photos of Shou Zi on our phone, the initially calm and rather stern-looking Jaeyoon admitted with a laugh, “At first, I didn’t see the resemblance, but now I’m a bit shocked!”

When asked who he thought was more good-looking, he didn’t miss a beat: “I’m more handsome! I think I look younger than him.”

Cue an oops moment when we told him they’re actually the same age — both born in 1983, making them chingu (Korean for “same-age friends”).

Jaeyoon doesn’t use TikTok, but says if Shou Zi were ever to visit the eatery, he’d happily snap a photo together and of course, serve him Mijin’s signature dishes.

Served in South Korean special forces for six years

Before making the leap to F&B, Jaeyoon spent six years in the South Korean special forces – serving two years as a paratrooper and another four in a commando unit, before becoming an instructor for military recruits.

He created Gwanghwamun Mijin’s popular noodle kits

Post-military, he launched a duck barbecue restaurant, which unfortunately didn’t take off. Three years later, his brother-in-law (the current owner of Mijin in Korea) invited him to join the family business instead.

In 2021, Jaeyoon developed the brand’s signature frozen buckwheat noodle meal kits – the very ones that caught the attention of Singapore franchisee Kimmy Tang Jiawen. She first discovered Mijin through these kits (which are sold internationally), shared them with her husband Roger, and the couple eventually decided to bring the brand to Singapore.

The kits are a huge hit, selling over two million packs to date. Under Jaeyoon’s leadership, Mijin has grown from five to 14 outlets across Korea.

“I’m about five years away from my first million,” he quips. After a beat, Jaeyoon, who’s single, adds: “Back then my goal was to make money. Now, health and family matter much more.”

Only in town till Sept 8

For those curious to check out the resemblance for themselves, note that Jaeyoon is only in Singapore until Sept 8. During our visit, he spent most of his time in the kitchen – closely monitoring the team and even stepping in to cook alongside them.

When asked if he’s planning to visit Mijin Singapore regularly, Jaeyoon replies with a laugh: “I hope not. If I have to come, it means there’s a problem.”

Signature Cold Buckwheat Noodles, $15 (8 DAYS Pick!)

This signature dish is served with two trays of noodles, a kettle of chilled broth, and condiments like grated daikon, spring onion, wasabi, and seaweed.

The anchovy, bonito and kelp-based broth is brewed fresh in Korea, then flown in frozen packs to Singapore. There’s a rich seafood flavour, but a little too sweet – even when slurping it with noodles. We recommend piling in plenty of grated daikon and spring onion to balance the flavour, and the wasabi if you prefer a little heat. With the condiments mixed in, the broth becomes much more enjoyable.

The owners acknowledge that sweetness has been a common point of feedback among Singaporean diners, who tend to prefer more savoury flavours, but say the signature cold noodles will “stay exactly the same as in Korea, as it’s Mijin’s core dish”. That said, they’ll be gradually reviewing the other dishes over time “to ensure a good balance”.

The buckwheat noodles are pleasantly chewier than average, with a good nutty aroma and a firm, springy texture that’s enhanced by the cold temperature.

Overall, it’s a refreshing, light meal that hits the spot if you’re after something clean on the palate. That said, you’ll likely want to add on some sides or meat dishes to make it a more satisfying meal.

Bibim Buckwheat Noodles, $16

A vibrant bowl topped with veggies, pickled radish, and half a boiled egg dusted with crushed nuts. The sauce – made with gochujang, fresh fruit, and minced beef – is sweeter than we’d like, and not spicy enough. The cold buckwheat noodles are softer than the signature version, which takes away some of that satisfying chew. Not bad, but we’ve had tastier bibim noodles elsewhere.

Perilla Oil Buckwheat Noodles with Marinated Salmon, $20

Tossed in perilla oil, shredded laver, and hand-ground perilla and sesame powder, this cold noodle dish comes with a Singapore-exclusive topping, marinated raw salmon. The sauce is quite aromatic but mildly greasy and also a little too sweet. Texture-wise, the noodles here are again softer than expected. Go for it if you enjoy a nutty-forward flavour – but we wish it had more bite and savouriness.

Steamed Korean Dumpling, $7 for three pcs (8 DAYS Pick!)

Plump parcels of juicy pork and spring onion filling, wrapped in a thin, smooth, and chewy skin. Flavourful on their own, these house-made mandu are also great when paired with the accompanying vinegar dip and noodles. Our favourite dish here.

Fried Pork Cutlet, $18

A crispy, golden-brown pork cutlet that delivers on crunch but falls short on juiciness. The meat could’ve been better seasoned – it definitely needed the house-made tonkatsu sauce made with fruit and peanut butter on the side for a flavour lift. It’s a hearty portion of meat, though the serving of pearl rice felt surprisingly small in comparison.

Bossam, from $15

The thinly sliced boiled pork belly was too lean and dry for our liking. A shame, as we enjoyed the sides that included crisp, sweet napa cabbage leaves and lettuce for wrapping, and tasty radish kimchi, ssamjang (a savoury-sweet fermented soybean and chilli paste), and a savoury fermented shrimp sauce (think Korean-style cincalok) as condiments.

The details

Gwanghwamun Mijin is at #01-01 Far East Square, 47-49 Pekin St, S048779. Open daily 11am-9.30pm. More info via Instagram.

Photos: Aik Chen

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