Latest news with #Pyongyang-style
Korea Herald
5 hours ago
- Business
- Korea Herald
Rising temperatures spark surge in searches for Korean cold noodles, data shows
Users searching and visiting restaurants offering naengmyeon on Catch Table surge by 38 percent As the weather heats up, more people are turning to summer-friendly noodle dishes to beat the heat, according to data released June 20. An analysis of search and visit data by Ward, operator of restaurant reservation platform Catch Table, found a 38 percent increase in users searching and visiting restaurants serving naengmyeon, or Korean cold noodles served in broth. The surge in popularity is attributed to the early arrival of summer, prompting more diners to seek a refreshing bowl of cold noodles to cool down, the company said. The analysis covered May 19 to June 15, tracking keyword searches and restaurant visits. In particular, the platform saw a surge in interest for Pyongyang-style naengmyeon, from North Korea's capital, featuring less chewy noodles and a milder broth, among those in their 20s and 30s. Searches for the dish found to be more than 11 times higher than those for Hamhung-style naengmyeon, also originating from North Korea's Hamhung province. Users in this age group accounted for 84 percent of all related keyword searches. The number of diners visiting restaurants serving cold noodles also grew from 16 percent in 2024 to 22.6 percent this year in the same period. To meet the rising demand, Catch Table said it launched a special promotion on its platform to make it easier for users to find and visit restaurants that serve the popular summer dish.
Korea Herald
a day ago
- Korea Herald
Cold noodles just the thing to beat summer heat
When the temperature rises, chill out in style with a bowl of mulnaengmyeon, paired with dumplings and mung bean pancakes South Korea's summer is brutal. It can be just as hot and humid as any Southeast Asian country and we cope with the hot weather in many different ways. Some drink plenty of water to stay hydrated, keep their homes cool by minimizing heat sources and turning on the air conditioner all day, limit physical activities to cooler parts of the day and bring portable electric fans with them outside to beat the heat. Another popular way to beat the heat is a bowl of ice-cold mulnaengmyeong. There is like mulnaengmyeon,or cold noodles served in a chilled broth made from beef, dongchimi (radish water kimchi) and, in true Pyongyang style, pheasant, when it comes to delivering bone-chilling cold in a dish. And with the temperatures climbing, now is the perfect time to slurp on the icy, cannot-miss classic. By the way, mulnaengmyeon was traditionally a winter-time treat eaten with the warmth of floor-heating enveloping you. Remember, there was no way of making ice in the summer way back then. It is thought to have originated in Pyongyang during the Goryeo period, and an 1849 book refers to naengmyeon as a dish eaten in the 11th month of the lunar calendar. Yeonnam Chinchin Nestled between boutique shops and trendy coffee shops in Seoul's hip Yeonnam-dong is Yeonnam Chinchin. Ironically, the restaurant is also known for gomtang, or beef bone soup, and seolleongtang, or ox bone soup. But apart from the two, Yeonnam Chinchin's cold noodles are a must-try. The restaurant's signature summertime dish is a marriage of buckwheat noodles and beef broth served with garnishings of hard-boiled egg, a slice of boiled beef, cucumber slices and a thin chile thread placed on top and a few pine nuts floating in the broth that add a subtle flavor, as well as a decorative touch. Priced at 9,900 won ($7.23), the Pyongyang-style mulnaengmyeon, from North Korea's capital, features noodles that are less chewy than usual and a mild broth. Try adding a dash or two of vinegar and mustard to the broth for a tangy, refreshing boost of flavor. The North Korean-style dumplings with very chewy skin are filled with chicken, pork and beef pair well with the light texture of naengmyeon noodles. The contrasting richness allows the seasoned meat filling in the dumplings to shine while the noodles and the broth help cleanse the palate between bites. Two pieces of mandu are priced at 3,500 won. Yeonnam Chinchin is open every day from 11 a.m. to 8. p.m. except Mondays. Breaktime is between 2:30 p.m. and 4 p.m. The last order is taken at 8:10 p.m. Eulmildae Pyongyang Naengmyeon If you think you have had one good bowl of naengmyeon, you've had them all, think again. This place serves up authentic North Korean-style naengmyeon with a flavor all its own. Named after one of the four fortresses located on Moranbong in Pyongyang, Eulmildae Pyongyang Naengmyeon is another North Korean-style cold noodles restaurant in Yeomni-dong, Mapo-gu, Seoul. It is a popular place, so expect to wait in a long line — it is the kind of taste people happily line up for. The restaurant's signature dishes are mulnaengmyeon and bibim naengmyeon, or spicy buckwheat noodles, both priced at 16,000 won. The mulnaengmyeon is very simple and light in texture. Here, the buckwheat noodles are very chewy, providing a refreshing and cooling experience. You can also get bindaetteok, or mung bean pancakes, for 13,000 won. Other items on the menu are suyuk, or boiled pork, priced at 45,000 for a small plate and 85,000 won for a large plate; Korea's pungent delicacy known as hongeo offered at 70,000 won and beef brisket soup with rice priced at 14,000 won. The lines grow longer with each summer, so do not miss out on the opportunity to dine at Eulmildae Pyongyang Naengmyeon. The restaurant is open every day from 11:00 a.m. to 10 p.m. Yujin Restaurant Located at the heart of Jongno-gu in central Seoul, Yujin Restaurant is an eatery specializing in cold noodles that commands a loyal following. Made with buckwheat flour and starch, the noodles are served in a broth made by slowly simmering beef and bones. It is topped with a hard-boiled egg, a slice of boiled beef, cucumber slices and radish. The noodles taste raw, even bitter, since the focus is on the natural taste of the buckwheat, which can feel unfamiliar. Mulnaengmyeon is priced at 11,000 won. Pair it with mung bean pancake, priced at 10,000 won, and you will have a filling meal with a satisfying contrast in flavors. Yujin Restaurant is open every day from 11 a.m. to 9 p.m. Breaktime is between 2:30 p.m. and 4 p.m. The last order is taken at 8:10 p.m.
Korea Herald
05-04-2025
- Business
- Korea Herald
Myeon Seoul, Michelin-starred take on Korean noodles
Tucked away in the bustling area of Apgujeong, Myeon Seoul, the second restaurant by Michelin-starred chef Kim Do-yun, is redefining noodle craftsmanship with its commitment to high-quality ingredients and traditional flavors. Following the success of Yun Seoul, Kim's first venture, Myeon Seoul was born out of customer demand for a separate, dedicated space to showcase his housemade noodles. The menu centers on handmade noodles crafted from whole wheat, mung bean and dried pollack, entirely free of chemical additives. The chef meticulously blends wheat from Korea, France and Turkey to achieve an optimal balance of flavor and texture. This attention to detail is evident in standout dishes such as perilla oil noodles, which boast a fresh, nutty aroma and spicy noodles coated in a rich, piquant sauce. A unique offering, the bracken whole wheat noodles, combine bracken and perilla seeds for an earthy, aromatic bite. Recognized in the Michelin Guide 2025, Myeon Seoul places emphasis on highlighting the natural flavors of its ingredients. Each noodle dish is carefully curated with distinct ingredient ratios, allowing diners to experience a variety of taste and texture profiles. The restaurant also offers a selection of traditional Korean alcohol such as makgeolli, a traditional Korean rice wine that can be slightly sweet, lightly effervescent and has a milky, opaque appearance, to complement the meal. Diners can expect a clean and minimalist interior, with well-distributed four-person and two-person tables. The restaurant's high turnover rate -- thanks to the nature of noodle dishes -- helps mitigate wait times, though a queue is still likely during peak hours. Every meal at Myeon Seoul begins with a simple yet flavorful setup, featuring yeolmu (young radish) kimchi and a warm, beef-based broth that guests can help themselves to. The broth, with its deep hanwoo beef flavor, is especially inviting on colder days. Among the menu highlights, the five-herb noodles (15,000 won or $10.17) stand out for their harmonious blend of fresh vegetables and raw perilla oil. The dish offers a delicate balance of flavors, allowing the chewy noodles to shine. Another popular option, the bracken noodles (14,000 won), are dressed in 10-year-aged doenjang (fermented soybean paste) and complemented by perilla oil. While the smooth texture was a delight, the seasoning was notably strong, leaving a slightly salty aftertaste. For the summer season, the wheat naengmyeon (13,000 won), featuring cold hanwoo beef broth and boiled pork, promises to be a must-try. This dish presents an intriguing alternative to the classic Pyongyang-style cold noodles. Beyond the noodles, Myeon Seoul's side dishes hold their own. The dumplings (9,000 won for eight pieces) come in a mix of meat and kimchi varieties. Unlike their thicker-skinned, juice-filled Chinese counterparts, these steamed dumplings feature delicate wrappers and a refreshing, vegetable-forward filling. The half-portion of steamed pork (18,000 won for 120 gram) is another highlight—tender, slow-cooked Korean pork belly served with shrimp paste, garlic and green pepper for an added depth of flavor. All dishes are served in traditional Korean brassware, known as yugi. This alloy of copper, tin, zinc and nickel has been a staple of Korean dining since the Silla era (57 BC-935 AD). Historically used for its excellent heat retention, yugi was favored in royal courts and continues to be a symbol of Korean culinary heritage. Despite the digital ordering system via tabletop tablets, Myeon Seoul maintains a high standard of hospitality. The staff is attentive and accommodating, ensuring a seamless dining experience. With its focus on additive-free ingredients and expertly crafted noodles, Myeon Seoul is a worthy addition to Seoul's evolving food scene.
