NEARBY PLACE · Restaurant

Jinju Naengmyeon

Jonmat

Bibim-naengmyeon, Mul-naengmyeon

부산광역시 남구 유엔로 214 진주냉면
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About this place

A Jinju naengmyeon restaurant in Daeyeon-dong, Busan, where the video compares mul-naengmyeon and bibim-naengmyeon.

Taste notes from the video

A concise guide based on what was ordered and described in the feature.

The broth has a fish-stock base with pepper and ginger notes, and the seasoning is strong and salty. The bibim version is sweet and nutty, and the noodles are elastic and somewhat smooth.

Recommended dishes
01
Bibim-naengmyeonOrdered on video

Sweet, nutty, and well-coated on elastic noodles.

WhyThe bibim sauce is described clearly enough to be the most distinctive order here.
02
Mul-naengmyeonOrdered on video

Fish-stock-based broth with pepper and ginger notes, plus a salty finish.

WhyIt lets you compare the broth style and noodle texture directly.
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Visits and features

See what each feature ordered, described, and highlighted about the visit.

츄릅켠Visit informationWatch feature video

How is Jinju Naengmyeon in Daeyeon-dong, Busan, different from the main Hayeonok in Jinju?

At a Jinju naengmyeon restaurant in Daeyeon-dong, Busan, the video compares mul-naengmyeon and bibim-naengmyeon with the original Hayeonok branch in Jinju.

A Jinju naengmyeon restaurant in Daeyeon-dong, Busan, where the video compares mul-naengmyeon and bibim-naengmyeon.

Taste notes from the video

The broth has a fish-stock base with pepper and ginger notes, and the seasoning is strong and salty. The bibim version is sweet and nutty, and the noodles are elastic and somewhat smooth.

Key visit points
  • Visited a Jinju naengmyeon restaurant in Daeyeon-dong, Busan
  • Ordered both mul-naengmyeon and bibim-naengmyeon
  • Broth has a fish-stock base with pepper and ginger notes
  • Bibim-naengmyeon is described as sweet and nutty
  • Parking is available and the tables are spaced widely
Dishes featured in the video
Bibim-naengmyeonSweet, nutty, and well-coated on elastic noodles.Mul-naengmyeonFish-stock-based broth with pepper and ginger notes, plus a salty finish.