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Pyeongyang Naengmyeon is made of only one wish.Seogwanmyeonog is born with our style and the mindset towards customers.
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.
CultureEobokjaengban is a Pyeongyang dish of beef cuts laid out on a wide tray and simmered in broth, despite a name that sounds as though fish were in it. At Seogwanmyeonog the tray holds Hanwoo (Korean beef) shank, head meat, ox tongue, tripe, udder, large intestine, spleen and pan-fried lung.
CulturePyeongyang Naengmyeon is built on buckwheat and cold broth rather than strong seasoning, so it can taste restrained at first. That restraint is not a lack of flavor but a balance, and we hold the broth at every branch to a standard of 1.0% salinity and 12°C.
CultureNaengmyeon is the first dish many people think of in hot weather, yet it was originally eaten in the cold of winter. In Dongguksesigi, the record of seasonal customs written by Hong Seok-mo in the late Joseon period, naengmyeon appears as a food of the eleventh lunar month.
CulturePyeongyang Naengmyeon and Hamheung Naengmyeon are the two bowls most often compared, and the difference starts with the noodles. Pyeongyang Naengmyeon centers on buckwheat noodles in cold broth, Hamheung Naengmyeon on starch noodles from potato or sweet potato with a spicy dressing.
CultureGoldong Naengmyeon is a mixed buckwheat naengmyeon named after an old record. Dongguksesigi, a book of seasonal customs published by Hong Seok-mo in 1849, describes Goldongmyeon, noodles tossed with many ingredients, and we trace our dish to that older noodle culture.
CulturePyeongyang Naengmyeon is usually pictured as a clear, restrained broth with buckwheat noodles and a few garnishes. Older records show more variety than that. Broth, garnish and the way of eating differed by season, by region and by house, and vinegar and mustard were added to taste.
CultureNot all buckwheat tastes and smells the same. Common buckwheat is soft and nutty, while tartary buckwheat is faintly bitter, with a deeper aroma and a clearer character. We build our 100% buckwheat noodles on Jeju common buckwheat with 5–10% tartary buckwheat blended in.
FAQSeogwanmyeonog runs four branches, Gyodae Main Branch, Hongdae Branch, Shinsegae Main Store and Samseong Branch, and parking works differently at each one. Checking how parking works at the branch you plan to visit will make the trip easier.
FAQSeogwanmyeonog runs four branches, Gyodae Main Branch, Hongdae Branch, Shinsegae Main Store and Samseong Branch, and reservations follow each branch's availability and seating. An ordinary meal needs no reservation, but for a room or a group gathering we recommend booking ahead.
FAQSeogwanmyeonog has four branches, Gyodae Main Branch, Hongdae Branch, Shinsegae Main Store and Samseong Branch, and opening hours and break times differ by branch. Please check the hours, last order and break time of the branch you plan to visit before you come.
FAQThere are questions guests often have before visiting Seogwanmyeonog. Here we have gathered practical things worth knowing before a meal, whether you can add an extra serving of noodles, whether it is fine to come with children, and whether corkage and takeout are available.
