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Hamheung Naengmyeonok
A decades-old Sokcho noodle shop famed for chewy Hamheung-style naengmyeon topped with sweet pollock and a lively bibim sauce; the handmade dumplings are a local favorite.
GangwonKorean Food > Naengmyeon
3.8
(12 reviews)Located in Sokcho, Gangwon Province, Hamheung Naengmyeonok is a long-running noodle house opened in 1951. It’s best known for Hamheung-style naengmyeon — chewy noodles made by Hamgyeong-do refugees, dressed with a punchy, not-too-sweet bibim sauce and topped with sweet cured pollock (myeongtaehoe). Handmade dumplings are a beloved side.
Local Tips
- •Hamheung-style naengmyeon: chewy, shredded pollock and a balanced spicy-sweet bibim sauce
- •Established 1951 — authentic, no-frills atmosphere popular with locals and visitors
- •Try the handmade steamed mandu; many soups are winter-only (check season), and parking/reservations are available
Menu
Galbitang (beef short rib soup)13,000 KRW
Dwaejigogi (boiled pork slices)28,000 KRW
(rice cake soup — winter only)11,000 KRW
Tteok Manduguk (rice cake & dumpling soup — winter only)11,000 KRW
-guk (dumpling soup — winter only)11,000 KRW
Jeongol (dumpling hotpot)35,000 KRW
Myeongtaehoe (packaged pollock sashimi — to-go)
Mul Naengmyeon (cold noodles in chilled broth)12,000 KRW
Sogogi (boiled beef slices)35,000 KRW
Sonjjim (handmade steamed dumplings)8,000 KRW
Yukgaejang (spicy beef & vegetable soup)12,000 KRW
(Hamheung-style spicy bibim cold noodles with shredded pollock)12,000 KRW
Practical Information
- Category
- Korean Food > Naengmyeon
- Address
- 299 Cheongchohoban-ro, Sokcho City, Gangwon Province (Hamheung Naengmyeonok)
- Operating Hours
- Sunday, Monday, Tuesday, Wednesday, Friday, Saturday 10:30–20:30 (closed Thursdays)
- Phone
- 033-633-2256
- Website
- Visit Website →
- Facilities
- Takeout,Reservations accepted,Parking available
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Glossary
- Hamheung Naengmyeon
- A regional style of cold noodles made from potato or sweet-potato starch; noodles are chewy and often served with a spicy sauce and raw fish or beef.
- Mandu
- Korean dumplings — can be steamed, boiled in soup, or pan-fried; fillings vary from pork to beef and vegetables.
- Mulnaengmyeon
- Cold buckwheat noodles served in an icy, tangy beef or dongchimi broth — refreshing in summer.
- Myeongtae
- Pollock — common in East Coast cuisine (like Sokcho); served fresh, dried, or as seasoned sashimi (hoe).
- Suyuk
- Thin slices of boiled meat (pork or beef) served with dipping sauces; commonly eaten with kimchi or wrapped in lettuce.
- Tteokguk
- Rice-cake soup traditionally eaten in winter and around Lunar New Year; light, warming, and often made with beef broth.
