Seogyo Nanmyeonbang
Tucked between Hapjeong and Mangwon stations, there's a quiet little spot nestled deep in a residential alley, Seogyo Nanmyeonbang (Hapjeong, Seoul).
Nanmyeon is a type of noodle made without water, just eggs in the dough. It's said to have roots in royal Joseon-era cuisine and bears a striking resemblance to Italian fresh pasta in how it's made.
Seogyo Nanmyeonbang sets out on a heartfelt mission to craft handmade Nanmyeon noodles using locally grown Korean wheat and ingredients. With a vision of blending the elegance of Italian cuisine and the soul of Korean food, they’re committed to carrying on the legacy of nanmyeon through one warm, comforting bowl at a time.
A small banner proudly announces that the restaurant was selected for the Michelin Guide 2025.
Their menu features some solid, classic Korean dishes. Wheat noodles, seolleongtang (ox bone soup), and dakgomtang (chicken soup), to name a few.
Since they make their noodles in-house, there’s a visible noodle workshop on site. One detail that stood out was the pasta machine by La Monferrina, a renowned Italian company with a 90-year history of crafting fresh pasta equipment. Originating from the northern region of Turin, these machines are known for producing a wide variety of noodle types.
Compared to other noodle eateries I’ve visited, their approach to in-house noodle making felt refreshingly different. Neatly organized, clean, and with a strong sense of hygiene.
They use a QR code menu system here.
We decided on their most unique-looking dish, the egg noodle nanmyeon with perilla oil. As well as the new seasonal menu item, buckwheat naengmyeon (Seoul-style cold noodles). And the fried eggplant with ragu sauce.
As soon as we were seated, they brought out a small dish of yeolmu kimchi, just as you’d expect from a good Korean spot. Any restaurant that prides itself on soups knows that good kimchi is absolutely essential, and this one definitely passed the test.
Fried eggplant with ragu sauce 11,000 won
Soon, the fried eggplant with ragu sauce arrived. A generous layer of ragu sat beneath the eggplant, which came piping hot with a mountain of freshly grated cheese on top.
You’re meant to scoop the eggplant with the ragu together in each bite. Simple, but absolutely mouthwatering.
Lifting the eggplant revealed a rich, deeply colored ragu sauce beneath. It was clearly slow-cooked and well-reduced. At a glance, it almost reminded me of Chinese-style eggplant, but the execution was fully Western. It left a strong impression.
Following the recommendation, I scooped the eggplant with the ragu and cheese. The eggplant itself was lightly seasoned, letting the rich ragu and cheese do all the work.
I tore it slightly to let the sauce soak in, and one bite confirmed, it was delicious. This was definitely the boldest in flavor and aroma among all the dishes we had, and I can imagine it going beautifully with a glass of wine.
Naengmyeon (Buckwheat Noodle) 15,000 won
Then came the new seasonal item I ordered: Naengmyeon (Buckwheat Noodle).
The broth was a delicate blend of Korean beef and chicken stock, finished with a tangy kick from traditional fermented vinegar. The noodles themselves were made from a mix of eggs and buckwheat, giving them a unique, slightly chewy texture. And once you finish the noodles, you’re invited to mix in a scoop of hot rice to enjoy the rest of the broth.
Two generous slices of beef topped the noodles, visually quite similar to the traditional naengmyeon I’m used to seeing.
I took a spoonful of the crystal-clear broth. It was very lightly salted, with a subtle sourness that lingered on the palate. The flavor was unlike any naengmyeon broth I’ve had before, delicate and refreshingly unique.
A side of pickled cucumber was served with the noodles, adding a crisp texture and salty punch that nicely balanced out the more subtle flavors of the main dish.
Perilla oil nanmyeon (noodle) 13,000 won
Then came the perilla oil nanmyeon with mortadella ham.
A helpful tip came with it: break the egg yolk, mix the noodles thoroughly, then wrap them with the thinly sliced ham for the perfect bite. With slivers of scallion on top and a beautifully arranged plate, it looked just as lovely as it sounded.
The noodles were firmer than what I’d expect from pure buckwheat, but in a good way. They had great bite and flavor. The beef topping was incredibly tender; just a gentle press with chopsticks was enough to pull it apart along the grain.
The fragrant nuttiness of perilla oil, the fresh bite of scallions, the silkiness of the noodles, and the salty pop of the ham. It all came together in one harmonious, deeply satisfying bite.
Adding freshly cracked black pepper from the grinder on the table gave the dish a whole new depth. The overall seasoning was subtle, relying more on umami than salt, so the pepper really elevated the flavors.
After finishing the noodles, I followed the instructions for enjoying them as “naengban” (rice mixed into cold broth). I walked over to the rice cooker placed in the center of the restaurant and helped myself to a scoop of rice.
I added the rice into the broth, took a big spoonful, and topped it with a bit of squid jeotgal (fermented squid). The tangy brightness of the lemon flavor rice met the clean, cool broth perfectly. Each grain had a lovely texture, and the jeotgal brought in just the right amount of saltiness and umami I hadn’t even realized was missing. Now I fully understand why they recommend finishing the meal this way.
To finish it all off, I added a bit of the delicious yeolmu kimchi and took a big spoonful of everything. I’ve had cold noodles served with tangy broth and dongchimi before, but this was a completely new and exciting experience. Next time, I’d love to try one of their hot soup dishes too.
Address : 16 Donggyo-ro 12-gil, Mapo-gu, Seoul
Phone : +82-507-1487-0943
Operation Hours : Mon-Sun : 11:00 - 21:00 (Break : 15:00 -17:30)
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Source : https://blog.naver.com/dongll/223927976464
Writer : dongll
Special thanks to dongll