Bon Pi Yang
The Essesnce of Korean Taste
Bon Pi Yang is one of the brands operated by Byeokje.
The name combines "Bon" (本), meaning "original," and "Piyang," a northern dialect term for Pyeongyang — together forming "Bon-Pyongyang," or "the true Pyongyang."
Built on Byeokje Galbi's standards for ingredients and cooking, Bon Pi Yang's signature dishes are Marinated Pork Neck & Baby Back Rib and Pyeongyang Naengmyeon.
Marinated Pork Neck & Baby Back Rib
Bon Pi Yang's signature dish. Each rib carries Byeokje's diamond cut, finished with a light sauce made from natural ingredients. Grilled over charcoal and turned continuously, the meat's flavor, the sauce, and the charcoal smoke settle into the cut — the taste unique to Bon Pi Yang.
Pyeongyang Naengmyeon
A dish built on broth that is deep but never heavy, buckwheat noodles with their own nutty character, and the quiet balance added by pickled vegetables and toppings. Ending a meal of charcoal-grilled Marinated Pork Neck & Baby Back Rib with Pyeongyang Naengmyeon is the classic way to enjoy Bon Pi Yang.
![[크기변환]평양냉면(광고)1.jpg](https://static.wixstatic.com/media/54fe89_1f70a010309048038319a8deb7975282~mv2.jpg/v1/crop/x_199,y_485,w_1185,h_1129/fill/w_476,h_454,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/%5B%ED%81%AC%EA%B8%B0%EB%B3%80%ED%99%98%5D%ED%8F%89%EC%96%91%EB%83%89%EB%A9%B4(%EA%B4%91%EA%B3%A0)1.jpg)
![[크기변환]벽제갈비59286_최종.jpg](https://static.wixstatic.com/media/54fe89_4661904f738749698afd9cd969d829e6~mv2.jpg/v1/crop/x_467,y_753,w_1538,h_2405/fill/w_476,h_745,al_c,q_80,usm_0.66_1.00_0.01,enc_avif,quality_auto/%5B%ED%81%AC%EA%B8%B0%EB%B3%80%ED%99%98%5D%EB%B2%BD%EC%A0%9C%EA%B0%88%EB%B9%8459286_%EC%B5%9C%EC%A2%85.jpg)
How to Enjoy
Pyeongyang Naengmyeon
Rather than adding seasoning right away, we recommend tasting the broth and noodles on their own first.
One. Start with the broth — Lift the bowl with both hands and taste the broth first, a deep, clean flavor drawn out slowly.
Two. Vinegar goes on the noodles — Adding vinegar to the noodles, not the broth, keeps the broth's flavor intact while adding a touch of brightness.
Three. Noodles and toppings together — The nuttiness of buckwheat, the broth, and the toppings come together for the fuller character of naengmyeon.
Four. Save the pyeonyuk for last — Pyeonyuk (thinly sliced boiled meat), steeped in the broth, is best saved for the end, a clean finish after the noodles.
Buckwheat noodles have a naturally short texture — eating them uncut, rather than cutting with scissors, brings that texture out fully.