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This restaurant specializes in Jinju naengmyeon, which has been in business since 1945. Not only in Jinju , but also in Jamsil and Mapo, Seoul. Since it is a specialty store, the menu is simple. First of all, there are Jinju Mulnaengmyeon and Jinju Bibim Naengmyeon. Other menu items include bibimbap, children's hambab steak, soseonji gukbap, Jirisan black pork clear gomtang, dolpan beef ribs, Korean beef yukhoe, and Korean beef yukjeon. In the case of meat, it is marked that they use domestic, Australian, or American meat depending on the menu.
Ha Yeon-ok, who continues the 72-year-old tradition of Jinju Naengmyeon, has an interview in 2017, let's take a look. There is a photo of Hwang Deok, the originator of Jinju Naengmyeon, with her grandmother and daughter Ha Yeon-ok. Jinju Naengmyeon is a local food that is eaten by rolling buckwheat noodles in seafood broth. It is said that Jinju Naengmyeon disappeared in the 1960s and reappeared in 1999. It is said that Jinju naengmyeon started in the 1940s. It is said that his father and mother opened a 'Busan meat restaurant' in Jungang Market.
The secret to the delicious taste is that they make soy sauce and soybean paste and keep developing the broth. It explains the difference between Pyeongyang naengmyeong and Jinju naengmyeong, but if you look at what you see, Jinju naengmyeon is said to have meat. Jinju naengmyeon is said to mix sweet potato starch with buckwheat flour. Pyongyang Naengmyeon is made with potato starch. Even the old names are different. It is said that Jinju naengmyeon uses anchovies, clams, abalone, sea cucumber, mussels, etc.
I interviewed the store owner, and he said that more than 1 million customers visit each year.