Kensington Eats at Mughunghwa

Soft-launched just last year, Mugunghwa is already celebrating its first anniversary at its

El Cerrito location. The name translates to “hibiscus” in English, but in Korea, the flower

carries deeper meaning—it symbolizes resilience, the ability to thrive even in the

toughest conditions, much like Korea’s own history.

The restaurant itself mirrors that balance of strength and elegance. Clean, modern, and

efficient, Mugunghwa blends technology with hospitality in a way that elevates the

dining experience. A digital waitlist and tablets at each table allow you to set the

pace—place your order instantly if you already know what you want, or take your time browsing and discussing options with your group. Either way, the operation hums

smoothly without ever feeling rushed.

While tech-driven dining can sometimes feel impersonal, Mugunghwa avoids that trap.

The waitstaff move with purpose but remain approachable, ready to answer questions or provide guidance. On busy Friday and Saturday nights, the “call server” button on your table ensures you’re never overlooked.

The menu spans familiar Korean favorites like sizzling barbecue and colorful bibimbap.

No matter what you order, your table will quickly fill with banchan—the beloved array of side dishes ranging from spicy radish to glazed sweet potato, each adding its own layer of flavor and texture.

For something refreshing and daring to the palate, try Naengmyeon, chilled buckwheat

noodles in a tangy beef broth, served plain or with sliced meat. Pair it with bulgogi or

galbi for a satisfying contrast of hot and cold.

Seollongtang, a creamy and comforting beef bone soup, is another must-try.

Mugunghwa’s version is rich and deeply savory, simmered for hours to extract every bit of flavor from the marrow and bones. Served with tender slices of beef and delicate

noodles, the broth is gentle yet flavorful, seasoned simply with salt and scallions, so you can adjust it to taste. Traditionally enjoyed with rice or kimchi, Seollongtang is the

perfect dish for the cooler days of fall.

A standout under the “Korean Favorites” section, and our personal favorite, is the

Tteokbokki, one of Korea’s most iconic street foods. Served bubbling hot in a fiery red gochujang sauce, the chewy, cylindrical rice cakes soak up just the right amount of heat while keeping their signature bounce. At Mugunghwa, you can elevate the dish with instant ramen noodles or melted cheese—or better yet, both. That combination is no accident. When ramen was introduced to Korea in the 1960s, diners began mixing it into tteokbokki, giving rise to rabokki. Cheese, meanwhile, became widely popular in the ’70s and ’80s thanks to government dairy campaigns, and by the ’90s, it had found its way into Korean street food.

Today, gooey cheese-topped tteokbokki is a modern classic. At Mugunghwa, the dish arrives with flair. A server wheels it out on a cart and melts the cheese tableside with a blowtorch, sending up wisps of smoke and delivering that perfect char before it stretches into gooey, spicy-sweet bites. It’s as theatrical as it is delicious—a fitting metaphor for Mugunghwa itself: rooted in tradition, yet unafraid to embrace the modern.