An old-school house holding to plain Pyeongyang naengmyeon downtown: buckwheat noodles pulled fresh, in a clear beef broth.
“Pyeongyang naengmyeon is bland at first and missed later.”
In downtown Dong-gu, a house that has pulled naengmyeon for years insists on plain Pyeongyang-style noodles in a neighborhood of bold flavors. The owner calls it “a taste that's bland at first and missed later,” pulling high-buckwheat noodles fresh each day. The broth is long-simmered beef and radish, skimmed clear, with vinegar and mustard left to the diner. He suggests the order of “noodles first, then a sip of broth.” Summer brings a line, though some regulars insist the real naengmyeon is eaten in winter.
Signature Menu
Order this first
Mul-naengmyeon
물냉면SignaturePlain buckwheat noodles in clear broth.
₩12,000
Suyuk
수육Pro tipGood alongside before the noodles.
₩20,000
Practical
How to Order
- 1First time: mul-naengmyeon; add vinegar and mustard little by little.
- 2Noodles first, then a sip of broth.
Summer lunch is busiest; winter is calmer.
Mild and plain — even if the first taste seems faint, the savoriness builds.
