Naengmyeon (cold noodles) is arguably Korea’s most iconic summer food after bingsu, so it’s not hard to see why it makes perfect sense in Singapore’s endless heat. Soon, you’ll be able to try one of Korea’s most popular cold noodles right here in Singapore. On August 22, Gwanghwamun Mijin, a 70-year-old Seoul institution, will open its very first international outlet at Far East Square. Unlike the usual mul naengmyeon you might be familiar with – with noodles swimming in an icy beef broth – this version comes with a separate dipping sauce.
Gwanghwamun Mijin has been around since 1954, serving freshly made buckwheat noodles milled in an in-house factory in its basement. The restaurant earned a spot on the Michelin Bib Gourmand guide in 2018 and has managed to remain on the list every year since. On an average day, waiting times at the original Gwanghwamun outlet in Seoul can stretch up to 40 minutes or even longer.
The star of the show at the Singapore branch is the signature buckwheat noodle set ($15), good for two people or one hungry diner. Each order comes with two trays of chilled noodles and a kettle of Gwanghwamun Mijin’s signature broth, made from dried seafood and a secret blend of 14 ingredients, then boiled overnight. Both the noodles and broth are flown in directly from Korea directly, so you’re definitely getting the real deal here.
Dig into the noodles once they arrive so they don’t lose that slippery, glistening texture. These strands are thicker than your typical naengmyeon noodles, and though we expect something chewier, they’ve still got a little of that spring and elasticity, so we’re not complaining. You’d also be hard-pressed to find a better pairing than these noodles and dipping broth, the latter having this delicate balance of sweetness and umami without being salty. Customise your bowl with condiments on your table, including spring onions, grated daikon, seaweed and wasabi.
An unexpected favourite of ours is the perilla buckwheat noodles topped with marinated salmon ($20), which despite its unassuming appearance, turns out to be nutty, fragrant and light enough for a midday meal. The dish can also be made vegetarian by removing the marinated salmon ($16).
The bossam ($15 for small, $30 for large) also earns nods around our table. These tender pork belly slices are tender and juicy, and best enjoyed in a ssam (wrap) with nappa cabbage, a generous slather of ssamjang, some salty fermented shrimp sauce, and a side of spicy kimchi, which is freshly prepared daily.
Another must-order: the buckwheat kimchi pancake ($19). Made from the same flour as the noodles, it has a satisfying chew and a crisp exterior. Bonus points go to the fact that it doesn’t come pre-sliced, so you get to tear it apart into irregular shapes the traditional way. If you’re still peckish, you won’t go wrong ordering the Korean-style donkatsu (fried pork cutlet, $18), battered and fried to perfection, with an addictive homemade sweet donkatsu sauce.
Find out more about Gwanghwamun Mijin here.
Gwanghwamun is open from Monday to Saturday from 11am to 9.30pm at 47 Pekin St, Far East Square, #01-01, Singapore 048779.
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