{"id":12566,"date":"2026-07-08T06:39:30","date_gmt":"2026-07-07T21:39:30","guid":{"rendered":"https:\/\/linksboo.blog\/travel\/apgujeong-restaurant-yeongdong-expressway-chef-kim-do-yun-highly-recommended-%e2%99%a1\/"},"modified":"2026-07-08T07:05:25","modified_gmt":"2026-07-07T22:05:25","slug":"apgujeong-yeongdong-expressway-kim-do-yun","status":"publish","type":"lb_travel","link":"https:\/\/linksboo.blog\/en\/travel\/apgujeong-yeongdong-expressway-kim-do-yun\/","title":{"rendered":"Apgujeong Restaurant: Yeongdong Expressway (Chef Kim Do-yun) Highly Recommended \u2661"},"content":{"rendered":"
\"Date
Wednesday, June 3, 2026 Seoul\/Yeongdong Expressway<\/figcaption><\/figure>\n

Michelin Bib Gourmand Selection, Chef Kim Do-yun of Baek-baek Chef’s Yeongdong Expressway Visit<\/h2>\n

On June 3, 2026, after the local elections, I headed to Yeongdong Expressway, located at Apgujeong<\/a>. It is a specialty noodle restaurant run by Chef Kim Do-yun of Baek-baek Chef Yoon Seoul, and it was selected for the Michelin Bib Gourmand 2026. It is famous for bringing out the natural flavors of ingredients without additives, and I visited thanks to my husband, who became a fan of Chef Kim Do-yun through Netflix’s ‘Food Spoiler’ Seasons 1 and 2.<\/p>\n

\"Chef
Chef Kim Do-yun of Baek-baek Chef Yoon Seoul<\/figcaption><\/figure>\n

Chef Kim Do-yun’s Philosophy<\/b><\/p>\n

Chef Kim Do-yun is known for his exceptional insight and affection for food ingredients. Yeongdong Expressway is a place that perfectly embodies the chef’s philosophy, focusing on maximizing the natural flavors of the ingredients. It was particularly impressive that they use noodles made with self-roasted mung beans and soybeans, organic whole wheat, non-stir-fried perilla oil, and wild vegetables from Jirisan.<\/p>\n

\"Restaurant<\/figure>\n
\"Restaurant<\/figure>\n

Arrived at Opening Time, but Longer Wait Than Expected<\/h3>\n

Although I arrived at the 11 AM opening time, there were already 12 teams waiting. I used the Catch Table on-site reservation system, and it was estimated to take about an hour. There were quite a few Japanese tourists as well. Since there wasn’t a proper waiting area, I spent time buying bread at Standard Bread nearby or strolling along the Apgujeong<\/a> street. Fortunately, I was able to enter earlier than expected, around 11:50 AM.<\/p>\n

\"Waiting<\/figure>\n
\"Main
Due to it being full, I couldn’t take many interior photos.<\/figcaption><\/figure>\n

Restaurant Interior and Ordering Method<\/b><\/p>\n

The interior of the restaurant was full, so I couldn’t take many photos. Broth is prepared by the pillar on the left. Orders were placed via tablet at the table.<\/p>\n

\"Menu\"<\/figure>\n
\"Menu\"<\/figure>\n
\"Menu\"<\/figure>\n
\"Menu\"<\/figure>\n

Ordered Menu: Half Portion of Jeyuk & 5 Kinds of Wild Vegetable Goldongmyeon<\/h4>\n

Since I had tried the bibim-myeon and dumplings on my previous visit, I ordered different dishes this time. I chose the ‘Half Portion of Jeyuk’ and ‘5 Kinds of Wild Vegetable Goldongmyeon’. As the saying goes, ‘You see more the more you know,’ I tend to read the restaurant’s guide and instructions on how to eat carefully. The noodles are made with organic whole wheat and self-roasted mung beans and soybeans, and they use non-stir-fried perilla oil and wild vegetables from Jirisan.<\/p>\n

\"Menu<\/figure>\n
Half Portion of Jeyuk: Clean and Odorless Boiled Pork<\/h5>\n

The ‘Half Portion of Jeyuk’, made with domestic pork belly aged for 2-3 weeks and served with its natural juices, was presented in the form of boiled pork that we commonly know. It was even cleaner because much of the fat was trimmed off, and it was served with fermented shrimp sauce and kimchi. This dish, which highlights the chef’s dedication to aging, was the cleanest and most odorless boiled pork I have ever tasted. I highly recommend it. I saved half of it to eat with the noodle dish.<\/p>\n

\"Half
Made with domestic pork belly aged for 2-3 weeks and served with its natural juices.<\/figcaption><\/figure>\n
\"Half
Served with fermented shrimp sauce and kimchi.<\/figcaption><\/figure>\n
\"Sheen
The meat is glossy and tender.<\/figcaption><\/figure>\n

The kimchi served alongside had a clean taste with less fermented seafood.<\/p>\n

\"Kimchi\"
Clean-tasting kimchi with less fermented seafood<\/figcaption><\/figure>\n
5 Kinds of Wild Vegetable Goldongmyeon: Harmony of Fresh Vegetables and Perilla Oil<\/h6>\n

‘5 Kinds of Wild Vegetable Goldongmyeon’ is a dish where you can experience the harmony of 5 kinds of fresh wild vegetables and perilla oil. My husband said he had tried a meal kit from Market Kurly before and wanted to try it with freshly made noodles, and he was moved to tears tasting it today. All the ingredients are vegan, so it is recommended for those who don’t eat meat.<\/p>\n

\"5-Color
Experience the harmony of 5 kinds of fresh wild vegetables and perilla oil.<\/figcaption><\/figure>\n
\"Ingredients
Experience the harmony of 5 kinds of fresh wild vegetables and perilla oil.<\/figcaption><\/figure>\n
\"5
5 Kinds of Wild Vegetable Goldongmyeon with freshly made noodles<\/figcaption><\/figure>\n

Flavor of Makgeolli Vinegar<\/b><\/p>\n

The makgeolli vinegar, which can be chosen when ordering, is said to change the taste and add flavor after eating about half of the dish. My husband thought it was better to add all the makgeolli vinegar.<\/p>\n

\"Makgeolli
You can add makgeolli vinegar to enhance the flavor.<\/figcaption><\/figure>\n

Anseong Jjajangmyeon: Diverse Toppings and Wide Noodles<\/h4>\n

‘Anseong Jjajangmyeon’ is a noodle dish made with bean noodles, to be mixed with dried pollack roe, domestic ground pork, and perilla oil. I prefer noodle dishes with a variety of toppings rather than just carbohydrates like noodles, and this dish suited my taste well. The deep yellow color comes from dried pollack roe, which adds umami. The perilla oil is at the bottom, so you need to mix it well.<\/p>\n

\"Anseong
Bean noodles, dried pollack roe, ground pork, and perilla oil of Anseong Jjajangmyeon<\/figcaption><\/figure>\n
\"Dried
Bibim-myeon with dried pollack roe and perilla oil<\/figcaption><\/figure>\n

Wide Noodles and Excellent Perilla Oil Aroma<\/b><\/p>\n

The noodles were quite wide, about 4cm, making them easy to wrap with toppings. The perilla oil aroma was very pleasant, and the chewy texture of the noodles was excellent. The perilla oil used here was so good in taste and aroma that I wanted to buy it. The bibim-myeon I ate before was lacking in spiciness, but ‘Anseong Jjajangmyeon’ was truly the best.<\/p>\n

\"Wide
Harmony of wide noodles and toppings<\/figcaption><\/figure>\n

Conclusion: Refreshing Broth and the Charm of Mild Flavors<\/h3>\n

After finishing the meal, I got some broth from the self-serve bar by the pillar. It had a slightly spicy kick at the end, which refreshed my palate. If you enjoy mild, savory dishes that maximize the natural flavors of the ingredients, I highly recommend Yeongdong Expressway. I wish all my neighbors good health!<\/p>\n

\"Self-Serve
You can enjoy refreshing broth to finish.<\/figcaption><\/figure>\n
\"Yeongdong
Yeongdong Expressway<\/figcaption><\/figure>\n

Address:<\/b> Seoul Special City<\/a> Gangnam District<\/a> Seonleung-ro 805, 1st Floor<\/p>\n

#FoodSpoiler #FoodSpoilerKimDoYun #Yeongdong Expressway #Apgujeong<\/a>Yeongdong Expressway #Apgujeong<\/a>Restaurant<\/p>\n","protected":false},"excerpt":{"rendered":"

Apgujeong restaurant Yeongdong Expressway is a self-made noodle specialty restaurant by Chef Kim Do-yun, selected as a Michelin Bib Gourmand. Experience special noodle dishes that bring out the natural flavors of the ingredients.<\/p>\n","protected":false},"author":2,"featured_media":11954,"template":"","meta":[],"lb_topic":[162,161],"lb_month":[],"lb_year":[],"lb_location":[1403,1260,232,231],"linkboo-tag":[],"class_list":["post-12566","lb_travel","type-lb_travel","status-publish","has-post-thumbnail","hentry","lb_topic-experience","lb_topic-restaurant","lb_location-apgujeong","lb_location-gangnam-district","lb_location-seoul-special-city","lb_location-south-korea"],"_links":{"self":[{"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/lb_travel\/12566","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/lb_travel"}],"about":[{"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/types\/lb_travel"}],"author":[{"embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/users\/2"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/media\/11954"}],"wp:attachment":[{"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/media?parent=12566"}],"wp:term":[{"taxonomy":"lb_topic","embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/lb_topic?post=12566"},{"taxonomy":"lb_month","embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/lb_month?post=12566"},{"taxonomy":"lb_year","embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/lb_year?post=12566"},{"taxonomy":"lb_location","embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/lb_location?post=12566"},{"taxonomy":"linkboo-tag","embeddable":true,"href":"https:\/\/linksboo.blog\/en\/wp-json\/wp\/v2\/linkboo-tag?post=12566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}