#13, described as something like buckwheat noodles in cold broth with kimchee, aka mul naeng myun ($8.99), was just the ticket for a refreshing lunch in yesterday's heat. Pyung Chang gets extra points for being airconditioned as well.
I loved the slushy, very pale and slightly sweet broth. I added some mustard from the squeeze bottle. The dark green nephrite-colored buckwheat noodles were firm and springy. They were topped with thin slices of sweet cucumber, daikon kimchee, a slice of cruncy Asian pear, and half a hard-cooked egg.
Of the four panchan (side dishes), I was most taken with the zucchini one. Braised with garlic until just softened and thoroughly infused, the slices of squash were topped with toasted sesame seeds and chopped green onions.
I always leave here happy.
Pyung Chang Tofu House
4701 Telegraph Ave