Seoryeong 서령

Noodles of 100% buckwheat snap cleanly as you bite, sitting in the cold broth of Seoryeong sunmyeon, which tastes like chilled beef bone soup with a strong meaty aroma. A splash of dongchimi vinegar, from radish water kimchi, lifts the slight richness of the first sips. The deulgireum sunmyeon releases a burst of perilla oil the moment it lands. Sunday waits have run to three hours, and most diners join the Catch Table remote waitlist before leaving home. Between bowls, tender pork jowl jeyuk goes with a white radish salad, and buckwheat tea stands in for water.