Omi Naengmyeon 오미냉면

Black-tinted, thin noodles arrive under a heap of spicy seasoned raw pollack in this Hamhung-style naengmyeon. Nobody picks between cold-broth and spicy versions here: the noodles come dressed, and broth is poured over them to set the consistency. A guide on the wall suggests mixing the sauce and then adding sugar, which pushes the bowl toward sweet and tangy. A little mustard goes a long way because it turns bitter fast. Warm meat broth is served before the meal. Suyuk (boiled pork) comes with seasoned pollack instead of kimchi.