How Pyongyang naengmyeon became a chef's ultimate comfort food

Chef Choi Kang-rok and columnist Yang Sung-hee share a deep appreciation for Pyongyang naengmyeon, the buckwheat noodle dish they both crave in moments of fatigue or sadness. Their mutual love for the meal even extends to imagining it as their final choice. Choi, a celebrated figure in Korean cuisine, recently reflected on food, competition, and life in his 2025 book, What It Means to Cook.

Choi first gained fame by winning MasterChef Korea in 2013. His reputation grew further after securing an unprecedented double victory on Culinary Class Wars in 2025-2026. Despite his success, he chose not to open a full-time restaurant, instead focusing on menu development and spending time with his daughter.

In his book, Choi described meat broth as rich with 'depth' and 'strength', contrasting it with lighter seafood-based versions. He also compared soju to a 'black hole' that pairs effortlessly with all Korean dishes. While he avoids overly spicy food to maintain emotional balance, he remains open to future projects, including the possibility of running a noodle shop.

Yang, a columnist at JoongAng Ilbo, turns to buckwheat noodles for comfort during low moments. Like Choi, she considers Pyongyang naengmyeon her ideal last meal. For both, food is more than sustenance—it's a source of joy and stability in daily life.

Choi's approach to cooking reflects his philosophy: eating should add satisfying moments to life rather than merely filling a need. His decision to step back from restaurant operations after Culinary Class Wars underscores this belief, prioritising personal fulfilment over commercial success.

Choi's career highlights include two major cooking competition wins and a book that explores his culinary values. Yang's writing and personal preferences mirror his respect for simple yet meaningful meals. Together, their stories show how food connects to memory, emotion, and the small pleasures that shape everyday experiences.