Jeongin Myeonok Pyongyang Naengmyeon 정인면옥 평양냉면

This small shop on a residential street in Gwangmyeong is where Jeongin Myeonok of Yeouido first opened, and it is now run by someone who learned the recipes there. Buckwheat cooking water, not hot beef broth, comes out as soon as you sit. The noodles are thicker than at most naengmyeon places, which can feel heavy in the cold broth version but suits the bibim one. The nokdujeon is made from coarsely ground mung beans fried almost crunchy, with a few slices of pork belly on top. Join the queue through a waiting app, where you can also order ahead; with no parking at the shop, drivers use the public lot.