Pyeongyang Myeonok 평양면옥

The broth at this Nonhyeon-ro Pyeongyang naengmyeon house carries more meat aroma and salt than at its Jangchung-dong parent, even though both share the same family roots and this branch dates from the 1990s. Buckwheat noodles are gently springy rather than chewy, topped with both pork jeyuk and beef pyeonyuk slices. Jeopsi mandu, plated dumplings, can be ordered as a half plate of three, just right for two people. For groups, eobok jaengban, sliced beef in broth on a brass platter, and lightly seasoned bulgogi fill out the table, and warm onmyeon noodles take over in winter. It stays open over Seollal and Chuseok, and lunch often means a wait.