Silky Noodles in a Crisp, Ice BrothTuesday, October 30, 2012
Silky Noodles in a Crisp, Ice Broth
One thing you should not get into an argument about with Koreans is who has the best chilled buckwheat noodle soup (naengmyeon). It can turn into a heated debate since many people have strong opinions about the elasticity of the noodles, the crispness of the chilled turnip and beef broth, and of the toppings. One place that has a consensus of respect is Pyeong Yang Myeon-ok in Dongdaemun. They make their noodles, the broth, and their kimchi in house and have not changed much in the last 50 years. It is so famous that they built a parking-garage elevator to combat traffic congestion. The noodles are lively and they swim in the light, chilled, clear broth. This Seoul landmark also has North Korean style meat platters like obokjaengban and jaeok, and their fist-sized dumplings can’t be missed.
Seoul Junggu Jangchungdong 1ga 26-14 Zip 100-391
Directions: Go out Donguk University Station (Subway Line 3) Exit 6 and walk straight. It is a grey factory looking building on the left.
View Seoul Eats Favorites Map in a larger map