Sutgol Won Naengmyeon Bonjeom 숯골원냉면 본점

Pheasant naengmyeon broth, a mix of dongchimi radish brine and chicken stock, is so lightly seasoned that a first bowl can seem flat; it usually starts to make sense on the second. The house-made buckwheat noodles snap easily, with flecks of hull adding a slight grit. Anyone not yet sold on Pyongyang-style noodles can start with the bibim naengmyeon, whose mild sauce leaves the buckwheat taste intact. Tofu-heavy mandu go well with the cold broth but often run out after lunch.