Seoul's Top
Cold Noodles List
Beat the heat with Seoul's iconic chilled noodles.
Woo Lae Oak
"Even served cold, the beefy aroma comes through clearly, so the first sip feels distinctly meaty."
Pildong Myeonok
"The broth is clear but leaves a lingering savoriness and gentle beefy aromaโits balance improves as you keep eating."
Pyeongyang Myeonok (Jangchung-dong)
"The broth is very clear and gentle, remembered as subtle beef aroma with a tidy finish."
Pyeongyang Myeonok (Nonhyeon-dong)
"The broth is clear and refreshing, yet many note a surprisingly strong beefy aromaโclean but present."
Eulji Myeonok
"Often described less as โblandโ and more as โbalanced,โ with no single taste dominating."
Eulmildae (Main)
"Often described as refreshing with layered umami, becoming more memorable mid-bowl than at the first sip."
Jinmi Pyongyang Naengmyeon
"The broth is often noted as a bit more seasoned, making it approachable even for beginners."
Jeongin Myeonok (Main)
"Many describe the broth as fairly rich, giving it more presence than ultra-light clear styles."
Nampo Myeonok (City Hall/Euljiro area)
"Often described as cleaner and more refreshing, with a dongchimi-style base versus heavier beef broths."
Buwon Myeonok (Namdaemun Market)
"Some note a chicken-broth character, offering a lighter profile than typical beef-forward bowls."
Pyeongraeok
"The broth is often noted for a clearer aroma, reading more โsavory and meatyโ than simply โsubtle.โ"
Yujin Sikdang
"Often described as gently beefy, with seasoning that doesnโt feel completely faint."
Seobuk Myeonok
"Frequently framed as clean and solid, with a nutty buckwheat backbone that builds after a few bites."
Gangseo Myeonok (City Hall/Seosomun)
"Often described as more refreshing and tidy than aggressively richโeasy to finish cleanly."
Ojang-dong Heungnamjip (Main)
"The hoe-naengmyeon is often described as sauce-forward, with savoriness building as you chew."
Ojangdong Hamheung Naengmyeon
"For bibim/hoe styles, umami and heat lead, and many feel it comes together better mid-bowl than at the first bite."
Bongmilga
"Often framed as clean yet presentโno heavy sweet/sour notes, with a gentle beefy aroma lingering."
Okdolhyeonok
"Often noted for clear pure-buckwheat nuttiness, with a broth described as richer-than-average for Pyongyang styleโeasy to โgetโ even for newcomers."
Piyangok (Yeouido)
"Often described as clean and mild with a quiet umami supportโeasy to finish without heavy seasoning."
Seogwan Myeonok
"Their non-spicy bibim styles (like gondong/seonbi) are often described as nutty and cleanโgreat if you want mix-noodles without heat."
Jinyeong Myeonok
"The first sip is clean with a clear beefy aroma, and the balance settles as the noodles loosen. Add only a tiny touch of vinegar/mustard near the end."
Geumwang Pyongyang Myeonok
"For Pyongyang-style, the broth presence is relatively pronouncedโif you expect pure blandness, it may feel richer."
Pyeongaok (Samseong)
"Itโs a touch more seasoned than many Pyongyang bowls, so the flavor lands early, supported by a crisp dongchimi note."
Neungra-do (Yeouido)
"The bowl leans refreshing with a dongchimi-like coolness, so the beefy aroma doesnโt overwhelm."
Seolnun
"The noodles are darker and buckwheat-forwardโgreat for tasting the noodle aroma first."
Bongpiyang (Bangi / Main)
"Noodles can feel slightly firm at first, then settle into a smoother texture as they absorb the broth."
Seoryeong (Main)
"Broth salinity and beef aroma are fairly strongโbalance is best when eaten with loosened noodles, not by sipping alone."
Obok Hamheung Naengmyeon
"The bibim seasoning isnโt overly sweet and keeps acidity in check, letting the fish topping stay clean and distinct."
Cheongsong Main Branch Hamheung Naengmyeon
"The hoe-naengmyeon seasoning leans less sweet, reading more as a clean bibim than a candy-sweet sauce bowl."
Gangnam Myeonok (Jeong-dong)
"Both hoe- and bibim-naengmyeon skew toward a balanced seasoning thatโs easy to eat with the noodles, rather than an overly loud sauce."
Myeongdong Hamheung Myeonok
"It leans into a spicy-sour hoe/bibim profile, and the sauce clings wellโtaste it as-is first."
Gyeongdong Hamheung Naengmyeon
"Itโs clearly hoe/bibim-centric, with a market-style seasoning that drives both sweetness and heat."
Him Naengmyeonrok
"The broth trends sweet-sour but not aggressivelyโtake a couple sips first to calibrate."
Jin Hamheung Naengmyeon
"The hoe-naengmyeon sauce is visibly deep; mix gradually to dial in intensity."
Seocho Myeonok (Cheonho Main)
"It leans milder than the typical spicy-sweet-sour styleโtaste it plain first."
Yucheon Naengmyeon (Pungnap Main)
"The slushy broth is a major drawโwater-style options emphasize the chill and refresh."
Banryongsan
"The hoe-naengmyeon hits spicy-sweet-tangy at onceโtake a few bites before adjusting."