Inspired by Gwangyang bulgogi, we add fire-seared beef to a clear chicken broth.
01 — Story
Why we only make one noodle
Read online reviews and every restaurant is delicious — ours included. So we asked ourselves: if everyone says it is good, how do you make food that is truly good?
The answer was simple. Make it better today than yesterday. Keep people close who will tell you when it is not good. And never stop learning.
After more than two years spent on onmyeon alone, the notebook still holds 83 tests to run — how onion cut at 2mm versus 3mm changes the bite, how a pan at 200° versus 203° changes the omelette’s gold.
Good reviews, long lines — we are still not done.
02 — The Bowl
Anatomy of a bowl
A myeonok is usually a cold-noodle house. We serve ours hot: clear broth, soft noodles, and a round omelette floating on top like an island.
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Chicken broth + fire-seared beef
A clear chicken broth, finished with beef given a smoky char, Gwangyang-bulgogi style — deep, but clean on the finish.
The round omelette
Egg pan-fried to gold and shaped into a dome. It slowly melts into the hot broth and ties noodles and soup together.
Scallions & greens
A generous handful of fresh scallions and greens for brightness.
Maesil pickles
Pickled green plum (maesil) grown by our founder’s father in Gwangyang. Take a bite first to wake up your palate.
How to eat — start with a maesil pickle, enjoy the noodles, then drop a spoonful of rice into the last of the broth.
03 — Gwangyang
From father’s field to your bowl
Our founder’s father is an engineer and a farmer. He grows produce in Gwangyang, a coastal city in South Jeolla Province, and sends it to the restaurant.
What we envied most in fine dining abroad was never the plating — it was the ingredients. It is why guests tell us our maesil pickles taste different from anywhere else.
Grown in Gwangyang
Green plum (maesil)
Napa cabbage
Radish
Arugula
Coriander
Better today than yesterday.The Gwangyang Myeonok kitchen
We are on basement level 2 of the Le Meilleur Jongno Town building.
Find “Ilpum” by the escalator
The Japanese restaurant right in front of the escalator is your landmark.
Walk behind it to the rear exit
Head behind Ilpum toward the back entrance — that is us.
Expect a wait between 12 and 1 pm. Write your name and party size on the waiting list by the door. Naver booking or the waiting list at the door.
06 — FAQ
Questions
What is onmyeon?
Onmyeon is Korean warm noodle soup. Our Gwangyang Onmyeon is noodles in a clear chicken broth, topped with fire-seared beef, a round golden omelette and scallions.
How much is it?
A bowl of Gwangyang Onmyeon is ₩16,000. Rice and side dishes are self-serve.
Do you serve naengmyeon (cold noodles)?
No. Despite the name “myeonok,” we focus on a single dish: warm noodles.
Is there a wait?
Usually between 12 and 1 pm. Add your name to the waiting list at the entrance and we will call you in order.
I can’t find the restaurant. Where is it?
Basement 2 of Le Meilleur Jongno Town (19 Jong-ro). Find the Japanese restaurant “Ilpum” in front of the escalator and walk behind it toward the rear exit.
Are you open for dinner or on weekends?
Dinner is 17:30–20:00 on weekdays (last order 19:30). Closed every Saturday and Sunday.
Where is Gwangyang?
A coastal city in South Jeolla Province, known for Gwangyang bulgogi and green plums (maesil). Some of our maesil and vegetables are grown there by our founder’s father.
Is it near Gyeongbokgung or Insadong?
Yes. We sit between Gwanghwamun and Jonggak stations, a short walk from Gwanghwamun Square, Cheonggyecheon and Insadong.
