Jinju Naengmyeon Sanhong Bonjeom 진주냉면산홍 본점

The mul-naengmyeon broth is drawn from dried seafood from the southern coast, and its seasoning runs a little strong, a habit from Jinju naengmyeon's roots as an after-drinks meal. Noodles made from four grains are thicker than standard naengmyeon, glossy and springy. Catch Table waitlist sign-up only works once you are at the restaurant. The bibim-naengmyeon is quite spicy, and eating it with yukjeon, the egg-battered beef that traditionally goes with Jinju naengmyeon, takes the edge off.