Famous for its three-year-old Dongchimi and white kimchi. Dongchimi (cold radish kimchi broth), made by adding herbs and milmyeon (wheat noodle) with chewy noodles, is both cool and spicy and constantly attracts diners throughout the year. Duck is steamed with herbs for 24 hours and then wrapped in Tongori Milssam (duck buckwheat wrap), a buckwheat crepe, for a clean taste that goes well with white noodle. Price Information (Won) Tongori Milssam (Domestic): 56,000 (3~4 servings) Hunje Bossam (Domestic): Large-46,000 / Small-40,000 Naeng Milmyeon, Bibim Milmyeon: 7,000 Onmyeon: 8,000