House of Mi-Rin

House of Mi-Rin, Yea, is a boutique farm-to-table retreat where seasonal dining, wellness and slow living come together. Its meals are shaped by produce from its gardens and by preserved and fermented ingredients.

Seasonal Korean cooking

The cooking draws on Korean flavours and the principles of Hansik, traditional Korean cuisine, where balance is essential and vegetables take the lead. Fermentation is central to the approach: ferments are nurtured over months, and meals are shaped by what the land offers in the moment rather than by a fixed menu.

The restaurant presents the experience as home-cooked and guided by ingredients grown, nurtured, harvested, fermented and preserved by the team. The co-owners work as collaborators, connecting their own stories to the dishes they serve and to the ambiance they create.

Documented dishes and produce

Lunch or dinner usually comes in at about 10 courses and may include hobak-juk, a pumpkin porridge; ssamgyetang, a ginseng chicken soup, served with seasonal banchan; sourdough bread with butter made from milk produced by the restaurant’s dairy cow Iza; and house-made ice-cream with injeolmi, or sweet rice cakes, and gotgam, dried persimmons.

The result is a dining experience built around seasonal harvests, patient fermentation and Korean home-cooked food, set within a retreat environment in Yea.