Cheonganok: Home to Seoul's Finest Pyongyang Naengmyeon, Kimchi Mandu, and Oxtail Soup

Nestled in the bustling heart of Seoul’s Seocho district, just steps away from Gangnam Station, lies a culinary treasure that has been quietly perfecting the art of traditional Korean cuisine. 청간옥 (Cheonganok), located on the second floor of Hongwoo Building at 22 Seocho-daero 78-gil, offers an authentic dining experience that transports visitors straight to the heart of Korea’s rich culinary heritage. This formerly known Cheongan Makguksu has evolved into a sophisticated dining destination that specializes in three cornerstone dishes of Korean cuisine: Pyongyang naengmyeon (평양냉면), kimchi mandu (김치만두), and oxtail soup (꼬리곰탕).

Table of Contents

1. The Story Behind Cheonganok
2. Signature Dish: Pyongyang Naengmyeon
3. Kimchi Mandu: Korea’s Beloved Dumplings
4. Oxtail Soup: Comfort in a Bowl
5. The Cheonganok Dining Experience
6. Planning Your Visit

The Story Behind Cheonganok

What began as Cheongan Makguksu, a restaurant focused on traditional buckwheat noodles made from directly milled buckwheat flour, has transformed into Cheonganok, a refined establishment that honors Korea’s noodle-making traditions while expanding its culinary offerings. The restaurant’s name change reflects its evolution from a specialized noodle shop to a comprehensive Korean dining experience.

The restaurant’s striking entrance features large glass windows displaying the "Cheonganok" name, making it easily recognizable from the street level. Upon entering, guests are greeted by an impressive display of premium spirits and a working area where skilled artisans continue the tradition of hand-crafting fresh noodles, a testament to the restaurant’s commitment to authentic Korean culinary craftsmanship.


Signature Dish: Pyongyang Naengmyeon

What makes Pyongyang naengmyeon uniquely Korean?

Pyongyang naengmyeon represents one of Korea’s most iconic dishes, with origins dating back to the Goryeo period when it was known as "changgoksu" (cold noodles). This dish embodies the Korean philosophy of seasonal eating and represents the sophisticated palate of North Korean cuisine that has been adapted and refined in South Korea since the Korean War.

Cheonganok’s Pyongyang naengmyeon follows the respected Uraok style, known for its clean, clear broth and refined presentation. Unlike many modern interpretations, traditional Pyongyang naengmyeon emphasizes subtlety over boldness, allowing the natural flavors of high-quality ingredients to shine through. The dish represents Korean culinary philosophy’s emphasis on balance and harmony.

What are the key ingredients that create this flavor?

Premium beef bone broth: Traditional recipes call for carefully simmered beef and sometimes dongchimi (radish water kimchi) to create the signature clear, refreshing broth. The broth is meticulously prepared over many hours to achieve the perfect balance of savory depth and clean finish.

Buckwheat noodles (memil-myeon): The noodles are made primarily from buckwheat flour, giving them their characteristic gray color and nutty, earthy flavor. These noodles provide essential amino acids and have a unique texture that’s both chewy and delicate.

Dongchimi and seasonal garnishes: The addition of fermented radish kimchi liquid provides probiotics and adds a subtle tang, while fresh cucumber, Korean pear, and boiled egg complete the traditional presentation.

How would you describe the taste and spice level?

Pyongyang naengmyeon registers at a 2-3 out of 10 on the spice scale, making it accessible to those sensitive to heat. The primary flavor profile is savory and refreshing, with subtle umami notes from the bone broth balanced by the slight acidity of dongchimi. The texture experience is equally important – the chewy buckwheat noodles contrast beautifully with crisp vegetables and tender beef slices. The dish is traditionally served ice-cold, making it particularly satisfying during Seoul’s hot, humid summers.

What should first-time eaters know?

Proper eating method: Use scissors (provided at the table) to cut the long noodles into manageable pieces before eating. Mix all ingredients gently before taking your first bite. Cultural significance: In Korean culture, finishing the entire bowl, including the broth, shows appreciation for the cook’s effort. Accompaniments: The dish pairs perfectly with grilled galbi or other Korean barbecue dishes. Timing: Many Koreans enjoy naengmyeon as a palate cleanser or final course after heavier dishes.


Kimchi Mandu: Korea’s Beloved Dumplings

What makes kimchi mandu uniquely Korean?

Kimchi mandu represents the beautiful evolution of Korean cuisine, combining the ancient art of dumpling-making (introduced during the Goryeo period) with kimchi, Korea’s national dish that was designated as UNESCO Intangible Cultural Heritage in 2013. These dumplings embody Korean creativity in transforming fermented vegetables into diverse culinary applications.

The practice of making mandu in Korea dates back to the 14th century, when dumplings were first introduced from the Yuan dynasty. Korean cooks adapted these techniques, incorporating local ingredients like well-fermented kimchi to create a uniquely Korean dumpling that reflects the country’s taste preferences and preservation techniques.

What are the key ingredients that create this flavor?

Well-fermented kimchi: The key to exceptional kimchi mandu lies in using fully fermented kimchi, which provides complex flavors developed through the lactic acid fermentation process. The kimchi is finely chopped and excess liquid is carefully removed to prevent the dumpling wrappers from tearing.

Ground pork and tofu combination: This protein pairing is traditional in Korean cooking, where pork complements kimchi’s spicy-sour notes while tofu adds texture and helps absorb flavors. The tofu also provides plant-based protein and creates a lighter, more balanced filling.

Korean glass noodles (dangmyeon): Made from sweet potato starch, these translucent noodles add a distinctive chewy texture and help bind the filling ingredients together while absorbing the kimchi’s complex flavors.

How would you describe the taste and spice level?

Kimchi mandu typically rates 4-6 out of 10 on the spice scale, delivering a pleasant warmth without overwhelming heat. The flavor profile is complex and layered – the initial taste is savory and slightly sour from fermented kimchi, followed by the rich umami of pork and the clean taste of tofu. The texture combination is exceptional: crispy exterior (when pan-fried) contrasting with the juicy, flavorful interior. Temperature: Best enjoyed hot, with the warmth enhancing the aromatic qualities of the fermented vegetables.

What should first-time eaters know?

Cooking variations: At Cheonganok, kimchi mandu can be enjoyed steamed (찐만두) for a healthier preparation or pan-fried (군만두) for a crispy exterior. Eating etiquette: Take small bites initially as the filling may be very hot. Dipping sauce: Traditional accompaniment includes soy sauce mixed with rice vinegar, sesame oil, and gochugaru (Korean red pepper flakes). Cultural context: Kimchi mandu is especially popular during Korean New Year celebrations, often served in warm dumpling soup (manduguk).

Oxtail Soup: Comfort in a Bowl

What makes Korean oxtail soup uniquely Korean?

Korean oxtail soup (꼬리곰탕) represents the pinnacle of Korean soup-making traditions, emphasizing the transformation of humble ingredients into deeply nourishing comfort food. This dish reflects Korean culinary philosophy’s focus on extracting maximum nutrition and flavor through patient, slow-cooking techniques that have been passed down through generations.

The soup is made by slowly simmering oxtail pieces until the collagen-rich bones release their nutrients, creating a milky white, deeply flavored broth. Korean preparation methods emphasize removing impurities while retaining all the beneficial nutrients, resulting in a clean-tasting yet incredibly rich soup.

What are the key ingredients that create this flavor?

Premium oxtail pieces: Korean restaurants typically use high-quality beef oxtail, which contains abundant collagen, marrow, and connective tissue that breaks down during long cooking to create the signature rich, gelatinous broth.

Korean radish (mu): Often added during cooking, Korean radish contributes natural sweetness and helps clarify the broth while adding vitamins and minerals. The radish also absorbs the rich meat flavors beautifully.

Aromatic vegetables: Traditional preparations include onions, garlic, and ginger, which build the foundational flavor base and provide anti-inflammatory compounds that complement the soup’s nourishing properties.

How would you describe the taste and spice level?

Oxtail soup is non-spicy (1 out of 10) and focuses entirely on deep, savory richness. The primary flavors are intensely beefy and comforting, with a clean finish despite the rich mouthfeel. The texture is silky and satisfying, with tender meat that falls off the bone easily. Temperature: Served piping hot, the soup provides immediate warming comfort, making it particularly popular during Seoul’s cold winters or when seeking restorative nutrition.

What should first-time eaters know?

Preparation time: Authentic oxtail soup requires several hours of slow simmering to achieve the proper depth of flavor and creamy texture. Eating method: The meat can be easily separated from bones using chopsticks and spoon. Nutritional benefits: Rich in protein, collagen, and minerals, this soup is considered especially nourishing for recovery and energy. Accompaniments: Typically served with steamed rice and various kimchi side dishes (banchan) to balance the rich flavors.


The Cheonganok Dining Experience

Cheonganok offers a sophisticated dining environment that balances traditional Korean aesthetics with modern comfort. The restaurant features clean, contemporary interior design with warm wood accents and comfortable seating arrangements that accommodate both intimate dinners and business meetings.

The restaurant has gained recognition for its extensive beverage program, featuring premium whiskey cocktails, wine selections, and traditional Korean spirits. The establishment charges a reasonable corkage fee for those wishing to bring their own wine, making it popular among Seoul’s dining enthusiasts.

Signature dining recommendations:

1. Start with kimchi mandu as an appetizer
2. Follow with Pyongyang naengmyeon as the main course
3. Consider adding oxtail soup for a heartwarming conclusion
4. Pair with traditional Korean side dishes (banchan)

Planning Your Visit

Location: 2nd Floor, Hongwoo Building, 22 Seocho-daero 78-gil, Seocho-gu, Seoul

Transportation: 5-minute walk from Gangnam Station (Lines 2 and Shinbundang)

Operating Hours: Daily 11:00 AM – 10:00 PM (Last order 9:45 PM)

Reservations: Recommended for dinner service, especially on weekends

Budget: Expect to spend 25,000-40,000 KRW per person for a complete meal

Special Features: Private rooms available for group dining and business meetings

Cheonganok successfully bridges the gap between traditional Korean culinary techniques and contemporary dining expectations. Whether you’re a Korean cuisine enthusiast or a curious first-time explorer, this Seocho district gem offers an authentic taste journey through three of Korea’s most beloved dishes. Experience the harmony of Pyongyang naengmyeon’s refreshing simplicity, kimchi mandu’s complex fermented flavors, and oxtail soup’s nourishing warmth – all expertly prepared in one remarkable Seoul location.

Plan your visit to Cheonganok and discover why discerning Seoul diners consider this hidden gem essential for understanding authentic Korean cuisine’s depth and sophistication.