Seoryung began its journey in Hongcheon, moved via Ganghwa, and finally settled in Namdaemun, Seoul. The restaurant has drawn noodle lovers wherever it relocated and continued to expand its connection with diners by preparing authentic noodles and broths with dedication. All of its noodles are made purely from buckwheat sourced and prepared by Chef Jong-moon Jeong. This is the secret to the fragrant buckwheat flavour that shines through in all its noodle dishes. The mandu and jeyuk, made from the most tender part of the pork shoulder, provide an even more satisfying experience.