Naengmyeon in South Korea - 61 Restaurant Picks | Page 2

Built on a stock of both pork and beef, this Pyongyang-style mul-naengmyeon broth carries more salt and meat flavor tha…

The mul milmyeon broth has almost none of the herbal-medicine note common in Busan milmyeon; it opens sweet, tangy and…

The clear broth tastes almost plain at first, then builds a meaty depth with each spoonful, and stays free of grease ev…

The hoe-naengmyeon tops thin, springy Hamheung-style noodles with firm marinated skate and a generous red dressing that…

Every bowl of naengmyeon arrives with four meat-filled dumplings at no extra charge, and the regular and large portions…

Galbijjim, braised beef short ribs, comes with seasoned semi-dried pollock, a salad and yukhoe; the yukhoe is included…

The naengmyeon broth adds smoked anchovy stock to beef bone stock, and the anchovy comes through first. A refugee from…

The broth for mul-milmyeon is said to simmer Korean beef bones and medicinal herbs for over three days, and it tastes c…

Before the cold noodles land, a warm cup of anchovy broth with fried tofu and scallion comes to the table. Mul-naengmye…

The broth is steeped with Seosan ginger, and the ginger is clearest on the first sip, before any vinegar or mustard goe…

Only one dish has come out of this Goheung kitchen for more than 30 years: mul naengmyeon, cold noodles in broth. The b…

The Pyongyang naengmyeon has enough seasoning in its clear beef broth that first-timers don't find it strange, and ask…

Before the noodles land, the table already holds yuja-dressed salad, acorn jelly, big dumplings and seonji-guk (beef bl…

The family business opened in Jeongok, Yeoncheon, in 1969 and moved to this spot in Uijeongbu in 1987; Pildong Myeonok,…

Wang galbijjim, giant braised beef short ribs, cooks in a gentle soy-based sauce until even the membrane on the bone tu…

Numbered tickets pulled at the door set the pace at this small cold-noodle shop, open in Guui-dong since 1968. The Pyon…

Beef-forward broth and high-buckwheat noodles that snap softly instead of stretching define the Pyongyang naengmyeon at…

Locals in Jinju will point you to the teukmi naengmyeon, a bowl halfway between the soup and spicy styles. A shallow po…

Naengmyeon here follows the Baengnyeong Island way: beef-bone broth with a splash of kanari aekjeot, sand lance fish sa…

The menu is short: mul milmyeon in slushy cold broth, sweet-spicy bibim milmyeon, and steamed dumplings. The ground flo…

Seokkimi naengmyeon tops spicy cold noodles with thick slices of boiled meat and dressed raw fish together. The sauce r…

Yangju-style Pyongyang naengmyeon and bibim naengmyeon head the menu, with warm bowls such as galbitang and tteok-mandu…

Down a narrow alley behind Myeongdong's main streets, wood-tiled walls and old wall lamps mark a Hamheung naengmyeon ho…

At the self-serve corner, warm, salty meat broth and cold, nutty arrowroot tea sit side by side. The black noodles are…