Wonmi Myeonok 원미면옥

The naengmyeon broth is made from chicken rather than beef, landing somewhere between Pyongyang-style naengmyeon and chilled chicken chogye-guksu: mild, with a slight peppery edge at the end. The chicken on top comes in big pieces, and the odd bit of bone turns up; chew with care. For more heat, the chili dadaegi on the table goes into either the cold broth or the bibim version. This 70-year-old noodle house also serves jajangmyeon and jjamppong.