Cheonhodong Naengmyeon Street Songwol Naengmyeon 천호동 냉면거리 송월냉면

Cheonhodong Naengmyeon Street Songwol Naengmyeon is a noodle restaurant on the first floor at 57 Cheonjung-ro 18-gil in Gangdong-gu, Seoul. It began in 1988 and is now run by the second generation of the same family. The business moved from its earlier place in the naengmyeon alley to the current address, where square tables are arranged across a larger indoor dining room. Mul-naengmyeon begins with a pale broth made by simmering beef bones. Thin, resilient noodles sit beneath red dadegi seasoning, sliced pickled radish, and cucumber. The seasoning remains concentrated on top until it is mixed into the cold broth, so the bowl changes from milky white to a lightly red color. Bibim-naengmyeon replaces most of the broth with a red sauce that coats the noodles directly, while keeping cucumber and radish as crisp garnishes. The young-radish menu is divided into yeolmu mul-naengmyeon and yeolmu bibim-naengmyeon. Fermented young-radish leaves and stems are added to the chilled broth in the first version and spread over the seasoned noodles in the second. Their firm stems and softer leaves add a texture not present in the standard bowls. Each naengmyeon can be served in the regular bowl or as a larger portion made with the same broth and garnishes. The meat dumplings have a thick, rounded wrapper filled with minced meat and vegetables before steaming. A one-person set places four dumplings beside a bowl of yeolmu bibim-naengmyeon. A warm anchovy broth with chopped fried tofu and scallion accompanies the cold noodle dishes. In the mul-naengmyeon bowl, the noodles are submerged under broth while the cucumber, radish, and dadegi remain visible at the center. The bibim version arrives with the sauce already touching the full bundle of noodles. Yeolmu leaves cover part of both young-radish bowls, and the steamed dumplings are kept on a separate plate rather than placed in the broth.