Kim Inbok's Gwangpyeong Samseong Main Branch 김인복의 광평 삼성본점

Common buckwheat is blended with bitter Tartary buckwheat from Gwangpyeong-ri on Jeju, ground with the hull, which gives the noodles a faint dark tint. The same noodles go into mul Pyongyang naengmyeon, a cold broth made from lean beef without bones and seasoned with soy sauce, and into goldongmyeon, mixed with perilla oil and soy. On the meat side, charcoal-grilled Nanchukmatdon pork leads.