Run by a chef with a deep passion for buckwheat noodles, Bongmilga embraces meticulous preparations and strict standards for ingredients. The house-made pear vinegar, mustard sauce, daily-prepared radish kimchi, and slightly thick hand-cut buckwheat noodles set it apart from typical naengmyeon shops. The clear broth, simmered for about five hours with Korean beef and medicinal herbs, offers a clean, consommé-like flavour. Guests can enhance their experience by adding pear vinegar and mustard to the noodles and enjoying them with boiled pork. The menu offers a wider range of choices, including also Pyongyang-style noodles with minari and a comforting gomtang.