Eulmildae Gangnam 을밀대 강남점

Down a windowless corridor in a commercial building, the restaurant opens into a main hall and a few small rooms. Eulmildae began in Yeomni-dong in 1976, and this was its first branch. The suyuk is thin-sliced brisket with its fat still attached, spread over shredded scallions and blanched garlic, and pouring the warm broth over it keeps the meat hot to the last slice. The Pyongyang naengmyeon comes with slushy ice in the cold beef broth, or without ice if you ask for geonaeng. Noodles made from buckwheat mixed with starch have a rough surface and a springy bite. Crisp-edged mung bean pancake, fried in pork fat with pork inside, rounds out a table built for soju.