Opened in 2014, Bongmilga is run by a chef with a deep passion for buckwheat noodles, embracing labor-intensive preparation and a strict philosophy on ingredients. The house-made pear vinegar, mustard sauce, daily-prepared radish kimchi, and slightly thick hand-cut buckwheat noodles set it apart from typical naengmyeon shops. The clear, nutty broth—simmered for about five hours with Korean beef and medicinal herbs—offers a clean, consommé-like flavor. Guests can enhance the experience by adding a touch of pear vinegar and mustard to the noodles and enjoying them with boiled pork. The menu also includes Pyongyang-style noodles with minari and a comforting gomtang, offering a wider range of choices.