Seoul Korean
Gungjung Naengmyeon - Mukbap
궁나라냉면묵밥
No Pork
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Acorn-starch jelly mixed with gravy, seasonings and rice is called dotori-mukbap. This restaurant prides itself on using hand-made acorn-starch jelly instead of buckwheat jelly. Jelly, slippery enough to escape from spoons, softly melts once it reaches the mouth, not giving you a moment to chew.
* Best Korean Restaurant as designated by The Seoul Metropolitan Government.
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