That time when I cycled all the way up to Uijeongbu to revisit Odeng Sikdang—the originators of budae jjigae (army base stew)—for their timeless recipe. Despite multiple visits and filming a promo video on location, the owner wouldn’t budge on the request but did the next best thing: he recommended a local hotspot sensing I needed something refreshing to eat. That’s how I was introduced to Giwa Jip Chik Naengmyeon.
Chik Naengmyeon. Not many people are familiar with this type of cold noodles compared to the more popular Pyongyang-style noodles made of buckwheat or even the plain version made from potato/sweet potato starch. Both can easily be found in Seoul and surrounding areas but chik naengmyeon, not so much—which is befuddling because I’d easily take a well-made bowl of chik naengmyeon over the aforementioned noodles.
Utilizing arrowroot starch, the noodles are considerably darker and chewier than normal varieties, which is a turnoff for some but for those who love texture, it’s a summer delicacy. Upon recommendation, I ordered the bibim version and it really really hit the spot. Wonderfully balanced sauce (sweet, slightly sour, and sesame oil heavy), fatty pieces of brisket, thinly sliced cucumbers/radish, and, of course, the all-important slushy dongchimi broth to bring it all together. Simply amazing and still mouthwatering even though I rummage through pics from three years ago. Definitely worth traveling for if you like cold noodles!
Food: ★★★★½ out of 5 stars
Service: ★★★★ out of 5 stars
Ambiance: ★★★★ out of 5 stars
Value: ★★★★ out of 5 stars
Giwa Jip Chik Naengmyeon 기와집 칡 냉면
218-6 Uijeongbu-dong Gyeonggi-d0 (의정부동 218-6)
Hours: Open every day 11:00 am ~ 10:00 pm
Click here for an interactive map: http://naver.me/GdJ5BVpc