Hongdae Korean restaurant for buckwheat noodles and pork tail: Anok

I was looking for somewhere a little different in Hongdae and visited Anok, which has been popular lately, for some Korean food. Since the restaurant makes use of a hanok, a traditional Korean house, it made a great first impression with its atmosphere. The food and the space suited each other especially well.

Maybe because the food was so clean-tasting, it went beautifully with the calm feel of the hanok. This time, I tried Pyongyang naengmyeon (Pyongyang-style buckwheat cold noodles), maelgeun gomtang (clear beef soup), and dwaeji kkorijjim (braised pork tail). All three had distinctly different flavor profiles, so they were great to eat together.

Pyongyang naengmyeon that shines with its clean flavor

I started with the Pyongyang naengmyeon. The broth was clean and mild. It was not overpowering from the first taste. I loved the subtle aroma of meat, and the finish was clean too.

The noodles had that distinctive buckwheat fragrance. The more I chewed, the more nutty flavor came through. Since the seasoning was not too strong, the broth and noodles were easy to enjoy together. Especially on a hot day, this kind of mildness is even more welcome, isn't it?

With every bite, it felt like my palate was being gently refreshed. I think it is good enough to recommend even to Pyongyang naengmyeon enthusiasts!

Clear gomtang that is easy on the stomach

True to its name, the clear gomtang had a transparent, clean broth. Rather than a heavy seasoning, the flavors of the ingredients took center stage. A spoonful of the warm soup brought out a subtle, mild savoriness.

The broth was not heavy, so I kept reaching for another spoonful. Eating the meat with the broth brought out a little more nuttiness too. It had a different appeal from the Pyongyang naengmyeon, making the two dishes a good pair to order together.

The combination of cool, mild naengmyeon and warm, comforting gomtang worked better than I expected. Clear gomtang like this is so popular these days, right? I have tried it a few times, and this has to be one of the best!

Braised pork tail with an appealing chewy texture

The braised pork tail was the richest of the three dishes. The softly cooked meat also had a pleasing chew. The distinctive springy texture of pork tail became quite fun the more I chewed it.

The seasoning had soaked well into the meat, so every bite was full of flavor. With the mild Pyongyang naengmyeon, the two felt like they complemented each other. When eaten with the gomtang, the meat's flavor came through even more clearly too.

Personally, this was the dish that made the strongest impression out of the three. It was the kind of flavor that made me crave a drink, but I was driving, so it was a bit disappointing that I could not have one ㅠㅠ Next time, I'll have it with drinks!

A space where the food and hanok fit beautifully together

One thing I liked about Anok was the harmony between its food and space. It had the distinctive wood feel of a hanok and a calm atmosphere. Eating Pyongyang naengmyeon there made the dish's mildness stand out even more.

The clear gomtang also suited the space, while the braised pork tail went especially well with its warm atmosphere. These days, the mood of a space matters just as much as the food, right? At Anok, the food and design did not feel disconnected.

It was a space that preserved the charm of a hanok while still making it easy to focus on the food.

My thoughts after having all three dishes together

After trying all three dishes together, the Pyongyang naengmyeon was mild and clean, the clear gomtang was warm and comforting, and the braised pork tail was chewy and rich. Since each one headed in a different flavor direction, it was nice to enjoy a variety of tastes in one meal.

If you prefer the flavors of ingredients over heavily seasoned food, I think this will suit your taste. Anok will come to mind when I am looking for Pyongyang naengmyeon or clean Korean food in Hongdae. Above all, the hanok setting and the food's atmosphere went so well together that the meal itself was fun.