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korean restaurant / Challenge the Aseong of Hamheung Naengmyeon Morioka Naengmyeon – 187

Apgujeong Gourmet Hut Shazerok

(Can Morioka cold noodles surpass Hamheung cold noodles?)

Originally, when I think of cold noodles, I think of Pyongyang cold noodles

If you look at it, they say cold noodles <동국세시기>

Not the dictionary meaning of “cold noodles”

Pick noodles from soba in the north where winters are long

When you add radish, Chinese cabbage, and dongchimi soup

It refers to food topped with pork

Among them, only the one called Pyeongan-do the best

Even if you look at it, you can see the status of Pyongyang cold noodles

Pyongyang Naengmyeon, which was very popular, is in full swing

It started with the Korean War, and the refugees

From the west when it came down south of Seoul

Displaced people in Hamgyung-do mainly eat buckwheat

I'm not dealing with Pyongyang cold noodles, but with starch

Serve Hamheung cold noodles that were used to make noodles

I used to soothe my nostalgia for my hometown

The fact that starch is easier to obtain than buckwheat

Standardized taste and easy storage

Taking advantage of its benefits, Hamheung cold noodles have diffusiveness

It also exceeds demand for Pyongyang cold noodles

Here are concerns about an uneasy society

Stress through spicy and salty foods

What you solved would also have played a part

Hamheung Naengmyeon quickly became a popular cold noodle

On the other hand, Pyongyang Naengmyeon is an enthusiast

It has become a rare dish for

As “wellness” became a trend in the 21st century

I began to pay attention again to the benefits of buckwheat

The demand for Pyongyang cold noodles, makguksu, and soba

While the number is starting to increase, Hamheung Naengmyeon

Created indiscriminately and full of condiments

We are facing a crisis due to taste, but

While still appealing to the public

It maintains a high share

The restaurants I'm going to introduce today are in Taji

Developed as an extension of Hamheung Naengmyeon

Focusing on “Morioka cold noodles”

It is the only restaurant with a concept in Korea

Will it surpass the Aseong of Hamheung Naengmyeon

Let's listen to Morioka's story

Scroll stop

Was there a short introduction last week?

While preparing a special feature on Hamheung cold noodles

A house that maintains a foundation and is good at transformation

It's a place I stumbled upon when I was looking for it.

I learned properly in Morioka <뿅뿅샤>

It will be <뿅뿅샤제록> Apgujeong

If that's the case, let's just follow Bobby Chung, it's rare~^

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Today's menus

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Apgujeong Gourmet Hmm Shazerok…

Get off at Apgujeong Rodeo Station on the Bundang Line

You can get there in 5 minutes on foot

It's in an old neighborhood <하루>

What is the beauty conveyed by the edgy roof tiles…

I don't know until I meet them in person

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Here's the menu

In terms of driving dinner sales

There was a feeling that it wasn't enough, so the meat was weak

The combination of yakiniku and Morioka cold noodles

Items that aren't familiar to both are NG

But the chemiro looks fine

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Speaking of Morioka cold noodles

Yang Yong-cheol, a first-generation Korean in Japan

The cold noodles I ate in my hometown of Hamheung

It's a cold noodle I made because I couldn't forget it.

Without being able to enter the country at the time

From Japanese coal mines to manual labor

To my compatriots who earned a living

This cold noodle reminds me of my hometown

It was a precious medium

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Who is Yang Yong-cheol of the first generation <식도원>

I built it, but it really hit the jackpot

Set up by Byeon Yong-woong, a second-generation Korean in Japan

It was Morioka, Japan <뿅뿅샤>

Who is the CEO of Shin Je-rok <뿅뿅샤제록>

Get a direct lesson from <뿅뿅샤>

It is said to be the only one in Korea

They say they'll show you what you make during the interview

I went out of my way (You're handsome… )

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I think I'm a basketball player

I'm kneading the dough, but the grip strength is… Whoo

If you want to get chewy noodles

You have to start with the dough properly

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Pull it out nicely with a machine frame

While boiling in hot water

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Change to cold water to make it elastic

The elasticity that was actually raised is also very good~

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If a transparent color appears, OK

It's not soba, so it's even more chewy

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The famous name is going up all over the place

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Morioka cold noodles (M 10,000)

Add the pre-made broth and it's done

If you just look at the price, it's pretty good hehe

Pyongyang cold noodles are flabbergasted.

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That too is because of the broth

brisket, beef bone, chicken, chicken bones, green onions, etc.

I see the one with the unit price going out

They also use more beef bones than in Japan

If you want to pour soup with sunshine, huh…

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Thanks to that, the soup tastes good

Not to mention Pyongyang cold noodles

Sweeter than Hamheung cold noodle broth and

The spicy flavor dominates

I don't know if the elderly will like it

Seasonings are not sweet

I was satisfied when I ate it~^

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Morioka cold noodles in Japan

There was a lot of talk when I first opened it

With an unfamiliar spiciness

It was because the cotton was tough like a rubber band.

However, the spiciness is addictive

After all, it's connected and stiff

The chewy flavor changed and got better.

Above all else, what was the most critical incident

From a pro who fights cooking

It was a victory over Sanuki Udon.

Anyway, it's been a long story, but in fact, we

It's pretty tough to eat, and besides

The thickness is also quite reasonable, so it's easy

The part that doesn't break was disappointing.

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The brisket that went into the broth

It's nice to tear it apart with soy sauce stew

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Radish adds a refreshing flavor

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The pleasant sweetness brought by cabbage

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The cucumber has a good mix of liver

The lower the soup gets, the stronger the liver

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They give pears in the winter, but

Give me a watermelon in the summer

As someone who eats after a meal

They say watermelon is excellent

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In Morioka, Japan <뿅뿅샤>

To the extent that they sell over 6,000 bowls a day

It became very popular due to its strong addiction

We're curious to see what the future holds

Overall, it's an unfamiliar food

If you ask if it will spread like Hamheung cold noodles

I honestly think it's difficult

First of all, there is a broth unique to Morioka

It's not an easy level to get

I need to do quite a bit of research and focus

Just like Pyongyang cold noodles are tough, this one too

In the same context, I think it's daunting

However, the taste was popular

Even if the sweetness of the broth is strong, the spiciness

Support me, I think it would be appropriate in my country

I thought it was more than chewy noodles

How to accept the chewy texture

I think it's the key, but I came to terror

As well as being well received, early recognition

The idea that it was caught well is an advantage.

It's not about bumping into something the previous way

Cheering for finding a new market

Should I meet tomorrow? 🙂

Let's finish up and shout, what?

Conquering restaurants is my goal

I can't spread my false wings

Business hours:

Phone number: 02-3444-0580

Address: 663-12 Sinsa-dong, Gangnam-gu, Seoul



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