Naengmyeon in South Korea - 61 Restaurant Picks | Page 3

The Pyongyang naengmyeon broth is mild and cool with a beef aroma running through it, and the buckwheat noodles bite th…

The clear broth finishes clean with no off-notes, the buckwheat noodles are chewy, and the garnish is kept to a few thi…

Tender aged pollack (kodari) sashimi sits on chewy noodles in a sauce that stays mild rather than fiery. A kettle of wa…

Clear, pale-brown beef broth leads the Pyongyang naengmyeon, with the beef aroma arriving before any salt or vinegar. T…

The bibim naengmyeon sauce opens sweet and tangy, then the chili hits hard soon after. The mul naengmyeon gets a spoon…

Pheasant naengmyeon broth, a mix of dongchimi radish brine and chicken stock, is so lightly seasoned that a first bowl…

The naengmyeon broth is made from chicken rather than beef, landing somewhere between Pyongyang-style naengmyeon and ch…

For 50 years this shop near Gyeongdong Market has served only spicy naengmyeon, and the single-dish menu keeps turnover…

Thin sheets of meat go onto a wire grill for the seokswoe bulgogi, which comes out smoky yet still juicy. Hoe-naengmyeo…

Down a windowless corridor in a commercial building, the restaurant opens into a main hall and a few small rooms. Eulmi…

Spicy bibim naengmyeon here starts mild for the first few bites, then the heat builds until it suddenly hits hard. Mixi…

Mung bean pancakes (bindaetteok) fry nonstop in lard by the entrance, thin and crisp at the edges. The Pyongyang-style…

Hoe naengmyeon here is chewy potato-starch noodles heaped with raw pollock and mixed through a spicy sauce. A large ser…