Our friend, Sang Eui, recommended this restaurant as having the best naengmeon noodles he ever tasted. Well, how can you pass that up? These are cold noodles--I mean, really cold noodles--see the bits of ice floating in the broth, along with the chunk of Asian pear, sliced beef, pickled radish, cucumbers and boiled egg.
Add some spicy horseradish mustard to the broth and it's ready to eat.
A peek at the kitchen.
Here is the giant noodle making machine.Noodle dough, ready to put into the machine
Stuff it in
Below is the big pot of boiling water, cooking the noodles.
The metal cylinder with gold on the end is where the dough is pressed into noodle shapes and falls into the hot boiling water below. Here the noodle man is scooping out the noodles with his colander.