"The couple, Lee Gyeong-hee and Jeong Jong-mun’s Seoryung, began its journey in Hongcheon, moved via Ganghwa, and finally settled in Namdaemun, Seoul. The restaurant has drawn foodies, especially those who appreciate noodle dishes, wherever it relocated. After putting down roots in Seoul, they secured more tables, created a comfortable dining space, and expanded their connection with customers by preparing noodles and broths with dedication and authenticity. All of their noodles are made purely from buckwheat which is lovingly sourced and prepared by noodle master chef Jeong. This is the secret to the fragrant buckwheat flavor that shines through in all their variations of noodle dishes, like the Seoryung noodles, bibim noodles, and perilla oil noodles. The mandu and jeyuk, made from the most tender part of the pork shoulder served alongside the neatly presented noodles, provide an even more satisfying experience." - Michelin Inspector
