A Familiar Bowl on Myeong-dong’s Main Road

There seem to be endless places to eat in Myeong-dong until you look for somewhere easy to stop after work. Tourist restaurants can have long waits. A chain I can visit elsewhere rarely appeals. I often end up thinking of Myeongdong Kyoja.

I had only been to the original branch in the alley. Its old sign, the narrow street and the queue gave me a strong sense of being in Myeong-dong. For someone trying to fit dinner in after work, the line and the timing were less convenient.

This time I went to the third branch, in the newer building near Myeong-dong Station and close to my office. I had heard it faced a main road and had more seating. The food was the same, and the visit felt different.

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A Branch That Is Easy to Find

The station branch is easy to find. There is no need to search down a side street. It is visible from the main road near the station, which also makes it an easy place to meet someone after work.

The modern building has a different look from the old branch. The dining room is bright, with clear paths between the tables.

There is more space between seats. I sometimes feel I should finish quickly at the original branch. Here I could eat at a more comfortable pace. It was busy after work, but the tables turned quickly and we did not wait long.

The original restaurant is part of many people’s visit to Myeong-dong. The station branch is easier to use as an everyday restaurant, especially if you work nearby.

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A Short Menu That Makes Ordering Easy

The menu is still short. Kalguksu, or knife-cut noodle soup, and mandu dumplings are at its center, which makes it easy to order.

The two of us ordered two bowls of kalguksu and one portion of mandu. The noodles were ₩12,000 and the dumplings ₩13,000. They were not especially cheap, but the price felt manageable for Myeong-dong.

Once seated, we ordered and the food followed quickly. The service has a steady pace even around lunch or dinner.

The short menu helps. You know what the kitchen does well and what you have come for. Ordering is a small part of the visit.

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How the Noodles and Kimchi Work Together

The kalguksu is what I come back for. The broth is closer to a rich chicken stock than to the more familiar anchovy broth. It has enough body for you to notice some of the fat.

The richness can be a little heavy at first. That is where the kimchi comes in. I noticed ginger in the aroma before the heat, and it gave my palate a break between spoonfuls of soup.

One bite of noodles and one of kimchi becomes a rhythm. The bowl would feel incomplete to me without that combination.

Some time after eating, I find myself thinking about the taste again. It is not a particularly showy flavor, but it stays with me long enough to bring me back.

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Dumplings and a Little More Broth

The dumplings are large and generously filled. The meat and vegetables are in balance, and the seasoning is mild. They give you something else to eat between spoonfuls of noodles.

The restaurant also offers additional noodles or rice if you ask. It is a satisfying option if you are still hungry.

Some people put a little rice into the remaining soup at the end. The broth is rich enough to keep its flavor, and the rice takes to it surprisingly well.

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What You Remember About an Old Restaurant

Myeongdong Kyoja has long been associated with the neighborhood and has been listed in the Michelin Guide’s Bib Gourmand. Its popularity is easier to understand after a meal there.

The flavors are familiar and fairly restrained. I keep thinking about them afterward, and eventually I want to eat them again.

The branch near the station makes that easier. It is accessible and spacious enough to visit without making it a special occasion. The original can be part of a day of sightseeing. This branch fits the day I was already having.

It is somewhere I can stop for dinner on the way home from work. There are fewer places like that in Myeong-dong than I expected. A restaurant that works for both visitors and people who spend their days here has a reason to stay busy.