Social Profile: 
✔️Lunch ✔️Dinner ✔️Dine in
… View more
At Mugunghwa, we are passionate about bringing the vibrant and rich culinary traditions of Korea right to your table. Whether you are a long-time fan of Korean food or trying it for the first time, we offer a diverse array of dishes that showcase the best of Korean flavors and cooking techniques, all prepared with the freshest ingredients. Our menu is thoughtfully curated to include a combination of beloved Korean dishes that are popular not only in Korea but also across the United States, crafted with quality and authentic flavors.With modern decor that remains accessible and inviting, we create a space where friends and families can gather, relax and connect.Join us at Mugunghwa for a flavorful journey through the heart of Korean cooking!
Hours
| Saturday | 11 AM–10 PM |
| Sunday | 11 AM–9:30 PM |
| Monday | 11 AM–2:30 PM, 5–9:30 PM |
| Tuesday | 11 AM–2:30 PM, 5–9:30 PM |
| Wednesday | 11 AM–2:30 PM, 5–9:30 PM |
| Thursday | 11 AM–2:30 PM, 5–9:30 PM |
| Friday | 11 AM–2:30 PM, 5–10 PM |
Address and Contact Information
Address: 4315 Telegraph Ave, Oakland, CA 94609
Phone: (510) 876-9988
Website: https://www.instagram.com/mugunghwa_official?igsh=MzRlODBiNWFlZA==
Menu Photos
Order and Reservations
Order: Order online
Related Web Results
Mugunghwa – Korean Food (@mugunghwa_official) – Instagram
Serving locally sourced Korean dishes with a unique twist! 10140 San Pablo Ave, El Cerrito, CA 4315 Telegraph Ave, Oakland, CA …
Mugunghwa restaurant in Oakland serves traditional Korean dishes
NEW SPOT! “We opened two months ago,” replied Thomas Kim when I asked him about the opening of Mugunghwa 무궁화/無窮花 Restaurant, located on …
Order Mugunghwa – Oakland, CA Menu Delivery [Menu & Prices]
Get delivery or takeout from Mugunghwa at 4315 Telegraph Ave in Oakland … Trending Restaurants. KansaiDaytrip CounterGANGNAM JAJANGJack in the Box …
Reviews
Joshua Yuan
At 6 on a weekend there was not much activity but pretty soon it got busy and the tables were full. They have great banchan and their food is great. Their dumplings were big and rich, the galbi jjim was well made and good for 3 people. Their soups are creamy but as with a lot of Korean tang (seoullangtang) you can ask for some salt/pepper to your taste.
… moreMax Kay
Authentic Korean restaurant with good variety of cuisines. Touches order at the tables. Quick service. Food was fresh and delicious.
May be long line or wait time. Large indoor seating area good for kids, groups, meetup and gathering. Larger groups may need reservation.
Free and paid street parking. Accessible with flat entry.
… moreMay be long line or wait time. Large indoor seating area good for kids, groups, meetup and gathering. Larger groups may need reservation.
Free and paid street parking. Accessible with flat entry.
Abi Hwang Nable
We stumbled upon Mugunghwa in Oakland’s Koreatown while trying to find a feel-good Friday night meal. It just so happened to be during their soft opening period– we visited on 7/18/25.
We got there around 8pm and were seated immediately, it looked pretty empty at that time. Around 8:30 we noticed that tables started to fill up pretty quick. Even though the restaurant became increasingly full, the staff was able to keep up with orders and refill requests in a timely manner. Which honestly, for a soft opening, is very impressive! Not only that, we ordered around 8:15 and had our food by ~8:30.
Since it was our first visit, we wanted to try a variety of items. You order from the tablets secured to each table, which also lets you request banchan (complimentary side dish) refills and booricha (roasted barley tea). Here’s what we got:
Mandu with Pork (steamed pork dumplings) – $14
Korean Fried Chicken, bone-in 8pc with half spicy and half garlic sauce on the side – $19
BBQ Combo Yukhoe Naengmyeon (cold buckwheat noodle soup with Korean beef tartare), with Kalbi (+$5, marinated short ribs) and Ssam (Korean-style wraps) – $43
We were blown away by the portion sizes. We even tried to recruit some friends mid-meal to help us out (unsuccessfully), so we left with plenty of leftovers.
Throughout our meal we noticed that the main items were light in flavor, but all of the side dishes, sauces, and pickles were very heavily seasoned. Some items were slightly unbalanced, like the regular Kimchi (fermented spicy napa cabbage). My first bite was so overwhelming with salt and the next was way too sweet, so I gave it a good mix and that seemed to do the job. The daikon and carrot jangajji (pickled daikon and carrot) is usually my go to for adding to my ssam but it was too sweet for me. All of the other banchan really brought each bite together. The umami from the Sigeumchi Namus (seasoned spinach side dish) went really well with the light flavor of the mandu.
The mandu came with five pieces and honestly, it could be a meal on its own. Each one was about the size of my palm and piping hot when it first came out!
The Korean Fried Chicken arrived next. The first thing we did was try each sauce on its own. The garlic sauce tasted like straight garlic puree which actually worked quite well since the acidity from the garlic helped to cut the grease of the chicken. Not that it was overly greasy, but that it was the perfect amount of garlic flavor for fried chicken. The chicken itself was perfectly crispy, not overly breaded, and very juicy. I kept going back for more and had to remind myself I also needed to try the Kalbi and Yukhoe Naeng Myun.
The Kalbi was a bit underwhelming on its own—I personally prefer a stronger marinade—but the meat was very tender and well-marbled. It really shines when eaten with ssam and the right banchan, which seems to be the point here: building your perfect bite.
The concept of the Yukhoe Naeng Myun was so exciting to me but it wasn’t anything that I would rave about. There is an option to order the Yukhoe on top of Dolsot Bibimbap (stone bowl mixed rice) which I will definitely have to try next time. I felt that the Yukhoe was overpowered by the broth of the Naeng Myun itself.
I appreciate that the interior is sleek yet feels very open. The soju bottle design that acts as a barrier between the middle tables and perimeter tables adds a splash of green that helps brighten the atmosphere as well!
I can’t wait to see how Mugunghwa evolves as they move past the soft opening. I’ll definitely be back to try the Rose Kalbi-Jjim (braised short ribs) with friends!
… moreWe got there around 8pm and were seated immediately, it looked pretty empty at that time. Around 8:30 we noticed that tables started to fill up pretty quick. Even though the restaurant became increasingly full, the staff was able to keep up with orders and refill requests in a timely manner. Which honestly, for a soft opening, is very impressive! Not only that, we ordered around 8:15 and had our food by ~8:30.
Since it was our first visit, we wanted to try a variety of items. You order from the tablets secured to each table, which also lets you request banchan (complimentary side dish) refills and booricha (roasted barley tea). Here’s what we got:
Mandu with Pork (steamed pork dumplings) – $14
Korean Fried Chicken, bone-in 8pc with half spicy and half garlic sauce on the side – $19
BBQ Combo Yukhoe Naengmyeon (cold buckwheat noodle soup with Korean beef tartare), with Kalbi (+$5, marinated short ribs) and Ssam (Korean-style wraps) – $43
We were blown away by the portion sizes. We even tried to recruit some friends mid-meal to help us out (unsuccessfully), so we left with plenty of leftovers.
Throughout our meal we noticed that the main items were light in flavor, but all of the side dishes, sauces, and pickles were very heavily seasoned. Some items were slightly unbalanced, like the regular Kimchi (fermented spicy napa cabbage). My first bite was so overwhelming with salt and the next was way too sweet, so I gave it a good mix and that seemed to do the job. The daikon and carrot jangajji (pickled daikon and carrot) is usually my go to for adding to my ssam but it was too sweet for me. All of the other banchan really brought each bite together. The umami from the Sigeumchi Namus (seasoned spinach side dish) went really well with the light flavor of the mandu.
The mandu came with five pieces and honestly, it could be a meal on its own. Each one was about the size of my palm and piping hot when it first came out!
The Korean Fried Chicken arrived next. The first thing we did was try each sauce on its own. The garlic sauce tasted like straight garlic puree which actually worked quite well since the acidity from the garlic helped to cut the grease of the chicken. Not that it was overly greasy, but that it was the perfect amount of garlic flavor for fried chicken. The chicken itself was perfectly crispy, not overly breaded, and very juicy. I kept going back for more and had to remind myself I also needed to try the Kalbi and Yukhoe Naeng Myun.
The Kalbi was a bit underwhelming on its own—I personally prefer a stronger marinade—but the meat was very tender and well-marbled. It really shines when eaten with ssam and the right banchan, which seems to be the point here: building your perfect bite.
The concept of the Yukhoe Naeng Myun was so exciting to me but it wasn’t anything that I would rave about. There is an option to order the Yukhoe on top of Dolsot Bibimbap (stone bowl mixed rice) which I will definitely have to try next time. I felt that the Yukhoe was overpowered by the broth of the Naeng Myun itself.
I appreciate that the interior is sleek yet feels very open. The soju bottle design that acts as a barrier between the middle tables and perimeter tables adds a splash of green that helps brighten the atmosphere as well!
I can’t wait to see how Mugunghwa evolves as they move past the soft opening. I’ll definitely be back to try the Rose Kalbi-Jjim (braised short ribs) with friends!
Khanh T.K. (Genghis Khan)
Newly opened Korean restaurant, this place is the best of all the Korean restaurants in the Bay. Will be back again to try the many other plates on their menu. Recommended!
… moreSandy Sum
Came in today on a dreary Friday for lunch after shopping at KP mart. The touchscreen order system took me by surprise but it was actually really efficient. We immediately got served hot tea and banchan. The banchans were fresh and flavourful.
Our mushroom soft tofu stew was delicious and filled with generous morsels of mushrooms, zucchini, and chunks of tofu. Loved the purple rice. We got another milky beef noodle dish, which I wasn’t so much a huge fan of as the flavor profile was very one dimensional. I am vegetarian (caveat) so I only tasted a sip of it. All in all, a very good experience!
… moreOur mushroom soft tofu stew was delicious and filled with generous morsels of mushrooms, zucchini, and chunks of tofu. Loved the purple rice. We got another milky beef noodle dish, which I wasn’t so much a huge fan of as the flavor profile was very one dimensional. I am vegetarian (caveat) so I only tasted a sip of it. All in all, a very good experience!
Joseph Roccio
couldn’t be happier with my visit here!! The banchan was unforgettably fresh and flavorful, and the bulgogi paired perfectly with it. I only regret not getting our waitresses’ name because she was so kind and friendly to us! Super glad I have a new favorite spot to come back to 🙂
… moreClinton Tran
The beef clear soup was yummy, cool spot to get your Korean food fix
… moreKikuye Koyano
Mugunghwa is amazing! I have been here several times and I almost exclusively get the kbbq beef ribs and the chive pancake because they are just so delicious. The pancakes are pretty large. Their banchans are also incredible!
… moreKhalil Laltoo
With nearly limitless options for Korean in this neighborhood, competition is fierce. Or it least it has been until now. I have been eating at Mugunghwa’s El Cerrito location since it opened, and I can confirm that the quality here is just as amazing. This is the best Korean fried chicken you can get in the Bay Area, hands down. Crispy, juicy, sweet and savory. The banchan are fresh, snappy, and made with care. I’d go just to eat them if everything else wasn’t so good. Service is friendly and efficient. The atmosphere is modern and clean without feeling sterile. This is Korean done expertly and it stands out in a crowd. Just go there!
… moreGeoffrey Langham
Really solid Korean staples like bibimbap, dolsot, seafood pancake, tofu soups. Good size portions, prompt and friendly service, order on the tablet style. Family and kid friendly due to the many banchans and modifiable spice levels for many dishes. Came on a weekend evening around 6pm for no wait, definitely got busy after that but was back to no wait by 8pm or so. A definite return.
… more