Naengmyeon in South Korea - 61 Restaurant Picks

In the basement of the lawyers' association building on Saemunan-ro, sweet-potato-starch dough is kneaded by hand and p…

Large windows on the 14th-floor dining level of Shinsegae's flagship department store look down over central Myeongdong…

Windows on both sides frame the green slopes toward Bukhansan, and wooden rafters hang beneath an exposed concrete ceil…

Sitting below the Bukhansan trails, near the Starbucks The Bukhansan branch, this noodle house works as a stop before o…

Serving robots carry dishes across a large third-floor dining room on Myeongdong-gil, about 350m from Euljiro-ipgu Stat…

The first sip of the Pyongyang naengmyeon broth tastes quietly meaty, then a second wave of savoriness arrives, with a…

The broth for mul milmyeon is steeped with several medicinal herbs, faintly herbal and lightly seasoned, and it changes…

Instead of pouring vinegar into the bowl, Bongmilga has you lift some of the soft, cleanly breaking buckwheat noodles o…

Broth for the mul milmyeon is simmered from beef bones for 72 hours, made fresh every day and chilled before serving. I…

Noodles of 100% buckwheat snap cleanly as you bite, sitting in the cold broth of Seoryeong sunmyeon, which tastes like…

Thin wheat noodles sit in cold broth over a red seasoning paste, and the more you stir it in, the tarter and hotter the…

Wheat flour is mixed with yakkong, small black soybean, powder and kneaded with a natural brine made from glasswort and…

Tangy seasoned skate sits on top of the hoe-naengmyeon, cold noodles whose house chili paste ties the bowl together. Ch…

True to the name, the noodle and broth factory is attached to the restaurant, and a corner of the shop sells those nood…

The lunch special set, Seogwan Myeonsang, lays out salad, porridge, bulgogi, a dumpling and a slice of boiled beef alon…

This small shop on a residential street in Gwangmyeong is where Jeongin Myeonok of Yeouido first opened, and it is now…

The mul-naengmyeon broth is drawn from dried seafood from the southern coast, and its seasoning runs a little strong, a…

Finely chopped kimchi goes into the mul naengmyeon broth, giving these Hamhung-style cold noodles a fermented sourness…

Every bowl of milmyeon, chewy wheat-flour cold noodles, comes with seokswe bulgogi grilled on a wire rack over charcoal…

The bibim noodles here look less like the usual red bibim milmyeon and more like bibim guksu heaped with vegetables, wi…

As the name promises, the table gets naengmyeon and donkatsu together: cold noodles beside a crisp breaded pork cutlet,…

The noodles look a little soft in the bowl, then turn out chewy and elastic once bitten. In the bibim milmyeon the swee…

The Pyongyang naengmyeon broth tastes almost plain at first, then builds a heavy, meaty depth with each sip. Buckwheat…

As soon as you sit down, a cup of warm broth arrives, smelling of buckwheat and beef. Ordering the Pyongyang naengmyeon…