Korean Food in Seoul — Northern Dishes at Banryongsan

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Korean Food in Seoul — Northern Dishes at Banryongsan

If you’re looking to explore traditional Korean cuisine in Seoul, there’s a restaurant that stands out for its rare focus on northern-style flavors.
BANRYONGSAN specializes in Hamheung-style naengmyeon and other dishes typically found in North Korean regions like Hamgyeong-do and Pyeongan-do.

Most restaurants serving this type of cuisine are located north of the Han River—but Banryongsan is a convenient find on the southern side, offering cold noodles and so much more.

NOKDUJEON — A Crispy Northern Classic

Often compared to a savory pancake or Korean-style pizza, nokdujeon (or bindaetteok) is a beloved traditional dish made from ground mung beans.
Served in eight slices with a special soy dipping sauce, it’s golden and crispy around the edges, with a nutty, hearty flavor.

WANG MANDU — Giant Dumplings Done Right

In North Korean culinary tradition, dumplings—mandu—get bigger the farther north you go.
Banryongsan’s wang mandu are impressively large, filled with minced pork, tofu, and plenty of chives.
They come with a tangy soy-based sauce that balances the rich filling perfectly.
These dumplings are a must-try if you’re seeking a real taste of Korea.

GARITGUKBAP — Beef Brisket Soup with Rice

Another classic dish is garitgukbap: shredded beef brisket in a hot, clear broth poured over soft rice.
It includes tofu, congealed ox blood, and egg garnish, creating a protein-packed, comforting bowl.
Despite the rich ingredients, the broth remains clean and refreshing.

HAMHEUNG STARCH NOODLES — A Unique Twist

These thick, chewy potato starch noodles are served in the same clear broth as garitgukbap.
But when mixed with a special spicy seasoning, the flavor transforms into something closer to janchi guksu, a celebratory noodle soup loved throughout Korea.

HOE NAENGMYEON — Spicy Raw Fish Cold Noodles

This is Banryongsan’s signature dish: hoe naengmyeon, or spicy cold noodles with raw fish.
The traditional Hamheung-style version includes lightly fermented skate or ray, thinly sliced and topped with pickled cucumber, radish, and Asian pear.
The sauce starts off sweet and builds into a satisfyingly spicy finish. It’s bold, bright, and unforgettable.

📌 Learn more about Korean food:

VisitKorea — Korean Cuisine Overview

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