Hongdae restaurant for beefy naengmyeon broth and ripe kkakdugi: Anok

Today I'm sharing a meal in Hongdae that was really special and clearly made with care. I usually love rich broths and refined Korean food, so I went in with high expectations — this is Anok, a Pyongyang naengmyeon spot in Hongdae. As the buzz promised, the atmosphere, the food, and the hospitality were all excellent, so I really wanted to share it.

Anok's atmosphere - an elegant hanok, with outdoor seating on the way

Anok is a Korean restaurant with a hanok (traditional Korean house) feel, tucked into an alley off Hongikro. The moment I stepped through the entrance, the elegant hanok interior caught my eye. There's a warm, old-world feeling filling every corner, so I felt myself settle down the instant I walked in.

The indoor mood is so atmospheric that I couldn't help thinking, 'Ah, this would be perfect with a good meal and a glass of makgeolli (rice wine).'

The owner told me they're planning to set up outdoor yajang (open-air night dining) seating down the line! I'm already imagining how happy I'd be sitting outside on a nice day, feeling the breeze, with Pyongyang naengmyeon, jeon (savory pancake), and makgeolli. I'm definitely coming back once that outdoor seating opens.

Anok's gomtang and Pyongyang naengmyeon - how does the 48-hour broth taste?

As a spot known for its gomtang and Pyongyang naengmyeon, Anok clearly takes pride in its broth. The owner says it's simmered carefully for 48 hours, and you can taste that effort in every bite.

Gomtang: the broth was genuinely rich and heavy. The deep flavor filled me up and warmed me through, like eating a proper tonic meal.

The meat pieces were so large that I felt like I could fill up on just those alone.

Pyongyang naengmyeon: this was nothing like the bland, watery version people usually picture. The moment I took a sip, deep meaty flavor spread through my mouth, and I found myself thinking, 'Wow, this broth is seriously rich!' It's deep and flavorful enough that even naengmyeon beginners could enjoy it.

Looking at the menu, they also sell a wide variety of jeon (savory pancakes), which looked like perfect sides to go with the naengmyeon and gomtang.

Anok's pork tail jjim - spicy and packed with collagen

The star of the day was, without question, Anok's pork tail jjim (braised pork tail). It was loaded with chewy collagen, giving it an amazing texture, and the seasoning was spicy and sharp — a fantastic match with the gomtang and naengmyeon. There was zero gamy smell, just a spicy-sweet sauce soaked all the way through, and I couldn't put my chopsticks down.

The whole time I was eating I kept thinking, 'This is absolutely a makgeolli dish!' Between the spicy kick of the pork tail sauce and the savory collagen texture, I lost count of how many times we said we had to come back specifically for makgeolli.

The side dishes, kkakdugi (diced radish kimchi) and kimchi, were also really good. At a gukbap (soup and rice) or naengmyeon restaurant, the kimchi makes up more than half the experience, and this properly fermented, cool, crunchy kimchi paired perfectly with everything else.

Tips for visiting Anok - Naver reservation and the review event

Anok is already a well-known hotspot, so it draws a lot of visitors. If you're planning to go on a weekend or during peak hours, I'd recommend booking through Naver Reservation ahead of time. You'll get to eat much more comfortably without the wait.

Also, if you take part in the Naver visitor review event, they'll give you a free cold drink, so make sure to grab that perk when you visit!

Final thoughts

Thanks to the broth that takes so long to make, it felt like being treated to a precious, carefully prepared meal. If you want to experience the charm of rich Pyongyang naengmyeon and sharp, spicy pork tail jjim in an elegant hanok setting, make sure to visit Anok in Hongdae!