Bongmilga 봉밀가

Instead of pouring vinegar into the bowl, Bongmilga has you lift some of the soft, cleanly breaking buckwheat noodles onto a side plate and sprinkle them with its own pear vinegar. The beef broth for the Pyongyang naengmyeon took its cue from Woo Lae Oak but runs clearer, with a meaty aroma from the first sip and enough seasoning that newcomers to the style find it easy going. Minari mul-naengmyeon, topped with finely chopped water dropwort, is a seasonal addition. Yakdol jeyuk pork pairs with mustard-green kimchi, and tofu-filled dumplings are sold one at a time. Listed in the Michelin Guide since 2018, the shop near Gangnam-gu Office Station takes prepaid orders on table tablets with English, Japanese and Chinese menus.