Hayeonok - Jinju Naengmyeon

I consider Naengmyeon to be a fascinating dish. It exists in two worlds: it's a standard finish to a Korean BBQ meal (where you choose between doenjang jjigae and naengmyeon), but it also stands alone as a highly respected dish in the world of gastronomy.

Speaking briefly of Pyongyang Naengmyeon, it's a polarizing dish. Many people are put off by the strict 'rules' imposed by self-proclaimed gourmets--like never cutting the noodles or avoiding vinegar and mustard. I'll discuss Pyongyang Naengmyeon more another time.

Today, I want to introduce Hayeonok, a famous spot for Jinju Naengmyeon. Korea has three main regional styles of cold noodles: Jinju, Pyongyang, and Hamhung. While Pyongyang style gets most of the spotlight, Jinju and Hamhung styles are discussed relatively less.

Jinju Naengmyeon is characterized by its topping: Yukjeon (egg-battered, pan-fried slices of beef). However, I honestly didn't feel it added a distinct texture or flavor compared to other standard garnishes.

I usually prefer Bibim-naengmyeon (spicy mixed noodles, often called 'Bi-naeng') over Mul-naengmyeon (cold broth noodles, or 'Mul-naeng'), but this time I ordered the Mul-naeng. My honest verdict? It tasted quite bland compared to the punchy, savory noodles served at BBQ joints. As someone used to heavily seasoned flavors, it felt somewhat flat--maybe even watery. I wondered if I needed to eat here several times to truly understand its depth.

In the end, once I mixed in plenty of the vinegar and mustard available on the table, it finally became delicious to me. I guess I'm not a gourmet after all! If you're ever passing through Busan and visit Jinju, I recommend ordering the Bi-naeng (it rarely disappoints).