Baengnyeong Myeonok 백령면옥

Naengmyeon here follows the Baengnyeong Island way: beef-bone broth with a splash of kanari aekjeot, sand lance fish sauce, added at the table. The noodles, buckwheat mixed with starch, are dark, springy and still easy to bite through. Ban-naengmyeon puts the spicy mixing sauce right into the cold broth; if heat is a problem, scoop a little sauce out before stirring.