It's hard to imagine a Michelin-rated restaurant situated inside a regular office building in Seoul's bustling Gangnam area, with a regular modern interior similar to that of so many casual restaurants around Korea, but sometimes looks can deceive, which is the case with Bongmilga. Each day at around 5am, the chef of Bongmilga, Kwon Hee-Sung, wakes up to prepare the broth for his specialty, Pyeongyang Maemilmakguksu (similar to Naengmyeon), a process that takes up to five hours. Considering this chef's devotion to his craft, it's no wonder Bongmilga was added to the Michelin Guide. Bongmilga's Pyeongyang Maemilmakguksu uses handmade noodles made from buckwheat flour and sweet potato starch, and is filled with chunks of tender hanwoo beef. They also serve a mean bowl of udong, using fresh fish from Busan's famous Gijang Market, as well as delicious Pyeongyang style dumplings (Pyeongyang Gogi Mandu) filled with pork and veggies.
|Company Name||Bongmilga (봉밀가)|
|Category||Food, Drink & Nightlife|
|Opening Hours||Lunch 11:30 - 15:00 / Dinner 17:00 - 21:30|
|Closed Days||Sundays, Lunar New Year, and Chuseok|
664 Seolleung-ro, Gangnam-gu, Seoul, South Korea 664
Take Line 7 or the Bundang Line to Gangnam-gu Office and go out Exit 1 -> Turn right into the first alley and walk straight about 120 meters. -> Turn right. Bongmilga will be in the large building on your right.