Dongsin Myeongga Pyeongan Myeonok is a Pyeongyang Naengmyeon specialty restaurant with a 60-year tradition, started in Dongducheon in 1964 and passed down through three generations. It is currently located at 31 Banpo-daero 28-gil, Seocho-gu, Seoul, and offers Pyeongyang Naengmyeon, tteokgalbi (grilled short rib patties), and Hanwoo suyuk (boiled beef slices) as its main dishes. In the past, the restaurant changed its name to 'Dongsin Tteokgalbi' and 'Dongsin Myeon-ga,' selling tteokgalbi and Pyeongyang Naengmyeon together. However, with its recent relocation to Seocho-dong, it changed its name to 'Pyeongan Myeonok' and reorganized its menu to focus on suyuk and naengmyeon.

"Pyeongan Myeonok was founded in 1964 in Dongducheon by a couple from Jeongju, Pyeonganbuk-do, who were displaced after the Korean War. With the culinary skills of the proprietress from Sariwon, Hwanghae-do, 'Pyeongan Naengmyeon' was created to comfort many who had lost their hometowns, recreating the taste of home with soft, chewy noodles and a deep, refreshing broth. Based on 60 years of flavor and dedication imbued with a mother's heart, the tradition continues from the third generation to the fourth with unwavering commitment."

Business Areas

• Korean Restaurant Business: A Pyeongyang Naengmyeon specialty restaurant continuing for three generations since 1964, offering various Korean dishes such as tteokgalbi and Hanwoo suyuk in addition to naengmyeon.
• Restaurant Business: Provides traditional Korean dishes such as Pyeongyang Naengmyeon, tteokgalbi, and mandu to customers, operating a space where they can enjoy meals in a comfortable and neat atmosphere.

Products

• Third-Generation Pyeongan Naengmyeon: The essence of Pyeongyang Naengmyeon, preserving 60 years of honest tradition, boasts a traditional flavor with clear broth made from Hanwoo brisket and the rich aroma of stone-ground buckwheat.
• Bottari Mandu (Bundle Dumplings): Large dumplings named after the refugee bundle carried by the founding grandmother during her escape, made fresh daily.
• Hanwoo Suyuk (Boiled Beef Slices): Made with Hanwoo brisket, skirt steak, and flank steak, carefully boiled for three generations, boasting a deep beef flavor and tender texture.

Special Notes

• 60 Years of Tradition and 3rd Generation Succession: Starting in 1964, the family business has been passed down through three generations, boasting long-accumulated know-how and depth of flavor.
• Authentic Pyeongyang Naengmyeon Flavor: Inheriting the culinary skills of the first generation of displaced persons, it recreates the taste of home with Hanwoo brisket broth and stone-ground buckwheat noodles, characterized by a light and clean flavor.
• Efforts to Standardize Flavor: The second-generation CEO, Park Young-soo, consistently strives to quantify the taste using salinometers, saccharimeters, and acidimeters to maintain a consistent flavor.

💡 A Word from JobPloy
Dongsin Myeongga Pyeongan Myeonok is a Korean restaurant with a 60-year tradition, which may employ foreign workers primarily for kitchen and hall service roles. It is important to understand Korean traditional food culture and provide friendly service to customers. Especially, an interest in specialized areas like Pyeongyang Naengmyeon and a willingness to learn will be helpful for adapting to the job.