Founded in 2021, Han Mijia was inspired by the owner's younger sister, who had a craving for Korean-style raw marinated crab while dining at a buffet restaurant. Founder/owner Huang Zi-qian got an authentic recipe from a Korean-Chinese mentor and refined it in repeated experimentation at home. Small-volume sales via Instagram quickly exploded and within just six months a storefront shop was opened, followed by a dine-in WenXin Road location, which eventually moved to Yizhong Street shopping district due to growing demand. Today, Han Mijia has a loyal customer base, thanks to its house-made sauces, fresh local ingredients and consistent quality.
At the heart of its success are two signature crab sauces—one slow-simmered and soy-based and the other a bold, flavorful spicy sauce (mixed platter NT$799). The soy-based variety is carefully simmered 3-4 hours with fresh ingredients, including onions, garlic, shiitake
mushrooms, assorted spices and selected Chinese medicinal herbs, for a rich aroma and deep, layered flavor. The spicy sauce, made with fruits and vegetables blended with authentic Korean chili paste, offers a balanced, mildly spicy kick. The owner hand selects and prepares all ingredients daily and seafood is thoroughly cleaned and air-dried before marinating. Rooted in traditional Korean home-style preservation methods (including kimchi), these marinated crabs evoke their street food origins but are thoughtfully adapted to Taiwanese tastes.
The soy-based crab delivers deep umami flavors with a savory-sweet profile and fragrant aromas while the spicy version offers a gentle, gradually building heat that enhances rather than overpowers the raw crab's natural sweetness. Tender and silky, the crab meat fully absorbs sauces and is especially satisfying when paired with steaming white rice and wrapped in seaweed. Homemade side dishes like kimchi, pickled radish and bean sprouts provide a refreshing contrast of crispy texture and slight acidity.
Adding to the shared comfort of a meal, Pork and Potato Soup (NT$449) features a rich, layered, mild flavor and generous portions of tender pork shoulder bones and perilla leaves. The Cheese Potato Pancake (NT$220) is crispy outside and soft inside with melted cheese and shredded potatoes blending perfectly with well-balanced seasoning. Chilled Korean beverages and a relaxing atmosphere complete a setting ideal for leisurely gatherings with friends.
創立於2021年疫情爆發，米家醬蟹起初是一個充滿家庭色彩的創意構想。當時老闆娘的妹妹突然想吃韓式生醃蟹，於是發了這個品牌的誕生。創辦人黃子淇向一位韓商華人導師學習正宗食譜，並在家中反覆調整與改良，最初透過IG小規模販售，憑藉口碑迅速傳播。在短短6個月內，他們開設了第一間商店，之後拓展至文心路的內用據點，最終為了因應持續攀升的需求，搬遷至一中商圈。如今，品牌以自製醬料、新鮮在地食材、與穩定品質脫穎而出，在台中累積了忠實顧客群。
米家醬蟹的核心在於兩款招牌醬料：一款為慢火熬製的醬油口味，另一款則是風味鮮明的辣醬口味（綜合拼盤799元）。醬油基底需經過約3至4小時細火熬煮，選用新鮮食
材如洋蔥、大蒜、香菇、各式香料以及精選中藥材，層層堆疊出濃郁香氣與深度；辣味醬則以蔬果搭配正宗韓式辣椒醬調製而成，呈現出溫和且平衡的辣度。每日所有食材皆由子洋親自挑選與處理，海鮮在醃製前也會經過徹底清洗與風乾。承襲韓國家常醃漬料理（如泡菜）的傳統，這道醃蟹在保留街頭美食靈魂的同時，也經過細膩調整，以符合台灣在地口味。
整體用餐體驗具香華與溫醬，圍繞香韓式醃蟹濃郁的味味展開。醬油口味的螃蟹帶夾深厚的鮮味，蠔香中帶有微甜，並散發慢熟醬汁的滋郁香氣；辣味版本則提供柔和而漸進的辛香，不會掩蓋螃蟹本身的自然甜味。蟹肉口感細嫩溫順，充分吸附醬汁，搭配熱騰騰的白飯，裹上海苔更是令人滿足。自製配菜如：泡菜、醃蘿蔔與豆芽，則帶來清爽對比，以脆口與微酸平衡整體濃郁度。
除了招牌醃蟹之外，馬鈴薯豬骨湯（449元）也讓整體體驗豐盛且具有共享氛圍。湯底風味層次分明、濃郁卻溫，帶有溫溫的辛香，搭配份量充足且肉質軟嫩的上等豬梅花排頭與芝麻菜，每口都暖心。起司馬鈴薯煎餅(220元)同樣令人驚豔，外層酥脆、內裡柔軟，融化的起司與馬鈴薯絲完美融合且調味恰到好處。再搭配冰涼的韓式飲品，整體氛圍輕鬆給創不失用心，非常適合好友共享、悠閒用餐，享受一場結合韓式風味與在地特色的美食饗宴。