Seorae Naengmyeon (서래냉면): An Icy Treat For All Seasons
Looking for a casual lunch before heading to Lotte World? Check out Seorae Naengmyeon.
Located in Lotte World Mall, Seorae Naengmyeon is a dependable spot for Naengmyeon (냉면), or Korean Cold Noodles.
Naengmyeon originated in North Korea and can be traced back to the Joseon Dynasty. The most common variant is called Mul Naengmyeon (물냉면), a icy noodle soup made with beef and dongchimi (fermented radish water). In modern times, it is most frequently enjoyed during the warmer summer months. Historically, however, it was consumed during the wintertime when ice was more readily available. In my opinion, Naengmyeon is delicious all year round.
Mul Naengmyeon is one of my favorite things to eat due to its chewy texture and refreshing taste. The noodles are made with flour and the starch of other ingredients like buckwheat, arrowroot, sweet potatoes, etc., which give the noodles a bouncy consistency. On top of that, there’s the cold, refreshing, and tangy broth that is just so satisfying to drink. As an alternative, there’s also Bibim Naengmyeon (비빔냉면), which is a spicier and less icy variation.
Overall, Seorae Naengmyeon is a standard and reliable go-to for Naengmyeon, especially for less than $8 USD for a bowl of noodles. Given that it’s a department store restaurant, it does lack the same homely vibe of an established stand-alone restaurant. Regardless, this Naengmyeon specialist garners lines of people during prime lunch and dinner hours. Annie and I had a great time here!
Tip: There are a few seats by the window that have an excellent view of Seokchon Lake. If available, you should try to sit there.
Cuisine: Korean (Noodles / Naengmyeon)
Average Price per Person: $15 USD / 20,000 WON (Food Only)
Address:
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Naengmyeon - As a side note, if you eat Naengmyeon with someone else, it’s best to get one Mul Naengmyeon and one Bibim Naengmyeon then share both. Annie said it’s very sad to order two of the same Naengmyeon.
Radish kimchi is immediately placed on the table. There is no time to waste!
The scissors shown in the photo aren’t for arts and crafts. They will be used later to snip the noodles into more manageable bites.
This hot broth is poured into cups for easy drinking. Be careful! It’s scalding hot.
This soup is made with beef, radish, onion, leek, ginger, garlic, and pepper. Can you believe that this is complimentary? Regardless, it’s pretty damn good.
The Mul Naengmyeon (물냉면) is the star of the show. The two unique factors of this dish are the noodles and the broth. The noodles are thin but incredibly chewy. That’s why scissors are provided to cut them into more convenient bites. At first glance, the noodles look like soba noodles given that they are both made with buckwheat. However, Mul Naengmyeon noodles are also made with the starch of other ingredients like sweet potatoes, arrowroot, etc., which help give the noodles its chewy and elastic texture.
Next, the cold broth is one of my favorite things. This broth is made with a beef-based broth and fermented radish water, or dongchimi, which is then served ice cold. It’s slushy, tart, and umami all at once. Mul Naengmyeon is perfect for hot summer days. You have to end with a Mul Naengmyeon at the end of a Korean BBQ meal.
Typically, the Mul Naengmyeon’s toppings include thinly sliced Korean pear and cucumber, beef brisket, sesame seeds, and a hard-boiled egg.
[10,000 WON]
White vinegar and mustard are two mandatory condiments for Mul Naengmyeon. It rounds out the tangy, sourness of the fermented radish water.
Another dish that you have to try is called Bibim Naengmyeon (비빔냉면), or Spicy Cold Noodles. Understandably, some people might not be interested in Mul Naengmyeon’s icy soup. Bibim Naengmyeon is a saucier and spicier alternative and also has a similar tart flavor. The spice and reddish color comes from the addition of gochujang (Korean red pepper paste).
The garnishes are the same - thinly sliced Korean pear and cucumber, beef brisket, sesame seeds, and a hard-boiled egg.
[10,000 WON]
Two small bowls of noodles just for Annie!