Mul Naeng Myon at Seoul Gom Tang

The yellow bean paste you mentioned should actually be mustard instead. That’s usually what accompanies the Mul Naeng Meun. As for cutting it with scissor, it’s also standard practice, since otherwise it may be very hard to break it off using just your teeth. The buckewheat noodle is THE most “el dente” noodle ever. Although some folks do request it not to be cut, for that super long slurpful of noodle. Also, it’s usually eaten straight from the bowl, and not to be taken to a separate plate. Although it may be necessary if you’re sharing.

Are you sure the other restaurant is not Seoul Gom Tang? That’s the only restaurant that has a similar name I can think of on the corner of a small side street off of El Camino, just before Kiely. Except, that should be going East as opposed to going West.

Seoul Gom Tang and it’s sequel Seoul Gom Tang II was mentioned in an earlier thread below.
I’ve always gone for their Gom Tang, which is one of the best. But next time I should try the Mul Naeng Meun.

Sounds like they have to rename their restaurants to “Seoul Gom Tang AND Mul Naeng Myon”.

I’ll have to visit the Santa Clara SGT and try their Naeng Myon, which by the way comes from the Chinese words Liang Mien – Chilled Noodle.

Have you tried its “brother” dish, the dry, red-hot spicy version called Bi Bim Naeng Myon? It’s the same buckwheat noodle, but instead of soup, it’s topped with a spicy mixture made with “goh chu jang” (hot-pepper paste), thin pickle slices, etc., and mixed together. I always have hard time deciding between which one to order.

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