Blog
Pyeongyang Naengmyeon is made of only one wish.Seogwanmyeonog is born with our style and the mindset towards customers.
Our StoryTwo things decide the taste of Pyeongyang Naengmyeon, the buckwheat noodles and the broth. We mill and cut 100% Jeju buckwheat the same day, then add a clear broth drawn from Hanwoo (Korean beef). Rather than strong seasoning, we look for the beef aroma and the scent of the buckwheat to meet.
Our StoryThe day of Pyeongyang Naengmyeon at Seogwanmyeonog begins with milling buckwheat. Jeju common buckwheat is the base, blended with 5 to 10 percent tartary buckwheat, and each morning we mill on a millstone only as much as that day will use. The flour is drawn into noodles within 3 hours.
Our StorySeogwan (西關) is the old name for the Pyeongan region in the Joseon era. It names the region where Pyeongyang Naengmyeon has its roots, and it shows what Seogwanmyeonog means to carry on, the noodle culture of Pyeongan and the way of eating within it, brought into today.
Our Story541 Samseong-ro, Gangnam-gu, Seoul. The building that now holds Seogwanmyeonog Samseong Branch was once an Audi service center. The wide, high space where cars were serviced now serves Pyeongyang Naengmyeon and a full table, and it is the roomiest of our four branches.
Our StoryDot is an old Korean word for pig. Dotjeyuk is Jeju black pork, boiled and served chilled. Rather than strong seasoning, we keep the nutty aroma and clean taste of the pork itself, with salted shrimp alongside. It suits naengmyeon, and it suits Seonju Humyeon, a drink first and then noodles.
