Park Myung Do Bong Pyeong Buckwheat Noodle Cod Fish

About

Branch of a popular Yongmun Market buck-wheat noodle eatery, known for house-made perilla oil makguksu and braised half-dried pollock (kodari-jjim).

Just across the boulevard from Yongmun Market, this sibling outpost of a long-standing Yongsan neighborhood staple relieves the perpetual summer lines of the original shop while carving out its own distinct identity. Run by the founder's son, the bright dining room fills quickly with local elders, multigenerational families, and evening groups clustering around four-top tables for dinner and drinks, greeted first with cups of warm buckwheat tea. The kitchen stays true to its Bongpyeong buckwheat roots with house-made noodles. The deulgireum makguksu arrives richly glossed in toasted perilla oil, tossed with generous garnishes until every chewy strand carries a savory, nutty sheen. It pairs naturally with a side of plump steamed dumplings—served four to an order—or sliced boiled pork belly (suyuk). Crisp baechu kimchi and cool baek-kimchi (white kimchi) anchor the side dishes, offering a sharp, refreshing counterpoint to the rich oil and buckwheat starch. What truly differentiates this branch, however, is the addition heralded in its name: kodari (half-dried pollack). While the original location sticks strictly to noodles, jeon, and stews, diners here frequently gather around large platters of kodari-jjim. Simmered in a robust sauce available in mild, regular, or spicy heat levels, the fish comes heaped alongside braised siraegi (dried radish greens) and chewy cylindrical rice cakes. For lunch, a kodari jeongsik (set meal) offers a neat individual way to sample the braised fish, while evening tables often combine a steaming platter of pollack with cold, brothless makguksu sets. Operating from late morning through dinner with Sunday closures, it balances the familiar comfort of a neighborhood noodle counter with hearty, shareable Gangwon-style cooking.