This restaurant is a relative newcomer to Seoul’s Pyeongyang cold buckwheat noodle scene but Chef Kwon Hee-seung’s passion for serving authentic bowls of cold buckwheat noodles more than makes up for its short history. Kwon begins each day by preparing the broth for the cold noodles, using cuts from local beef such as brisket, flank and round. He also throws in some medicinal herbs for good measure. Kwon’s noodles are made of 80% buckwheat flour, 20% sweet potato starch and are thicker than the versions served at most of its competitors.