Myeon Seoul Apgujeong Rodeo: The Bib Gourmand Noodle Spot Built Around House-Made Noodles

Myeon Seoul Apgujeong Rodeo is best understood through one simple idea: a noodle restaurant in Gangnam that has turned house-made noodles into its main character. Located at 805 Seolleung-ro in Gangnam-gu, Seoul, Myeon Seoul is listed by the Michelin Guide as a noodle restaurant and categorized as Bib Gourmand, giving the place a clear identity beyond the usual Apgujeong dining buzz.¹

For readers searching for Myeon Seoul Apgujeong, the strongest source-backed picture is not a flashy nightlife story, but a chef-driven noodle house connected to Kim Doyoon, the chef associated with Yoon Seoul and Myeon Seoul. Michelin describes Myeon Seoul as a space Kim opened after Yoon Seoul, with house-made noodles using whole wheat, mung bean, and white soybean, and with menu highlights including perilla oil noodles, bibim noodles, and gosari noodles.¹

Myeon Seoul Apgujeong Rodeo and Its Noodle-First Identity

Apgujeong Rodeo is often associated with fashion, cafes, and polished dining, but Myeon Seoul’s appeal comes from a more focused craft: noodles. The restaurant is presented in official and media sources as a self-noodle-making specialist, which matters because the noodles are not just a base for toppings or broth. They are the point of the restaurant’s concept.

The Michelin Guide’s official description gives the clearest snapshot. It identifies the restaurant as being at 805 Seolleung-ro and highlights house-made noodles made with whole wheat, mung bean, and white soybean. Those details help explain why the restaurant sits comfortably in the Bib Gourmand category: the appeal is about a distinctive, carefully built bowl rather than luxury for its own sake.¹

KBS viewer information for the February 10, 2024 broadcast of the Lunar New Year special episode of “A Walk Around the Neighborhood” also placed Myeon Seoul within the Apgujeong-dong and Sinsa-dong area context. The same broadcast information listed the address as 1st floor, 805 Seolleung-ro, Gangnam-gu, Seoul, and named gosari noodles and Korean beef warm boiled slices as introduced menu items.²

That makes the restaurant easier to understand if you are planning around the neighborhood. The “Apgujeong Rodeo” angle gives the location its lifestyle context, but the food story is more grounded: noodles, house production, and a chef’s approach to familiar Korean ingredients.

Why the Bib Gourmand Mention Matters

Myeon Seoul’s broader visibility grew when it appeared among the Bib Gourmand restaurants connected to the 2025 Michelin Guide Seoul & Busan cycle. On February 20, 2025, Hankyung reported that Michelin had revealed 77 Bib Gourmand restaurants before publishing the full “Michelin Guide Seoul & Busan 2025,” and Myeon Seoul was included among 10 new Seoul selections.³

Bib Gourmand recognition is useful for readers because it signals a certain kind of expectation. It does not mean the restaurant is being framed as a formal fine-dining destination. Instead, the category generally helps point diners toward places where quality and value are part of the appeal. In Myeon Seoul’s case, the source-backed story points to thoughtful noodle-making, a clear chef identity, and a menu anchored by Korean flavors.

The menu names that appear in the available sources also show how specific the restaurant’s identity is. Perilla oil noodles, bibim noodles, gosari noodles, and warm Korean beef boiled slices all suggest a restaurant that is not trying to be everything at once. It is working within a narrower language of noodles, texture, and Korean ingredients.¹²

That focus may be why Myeon Seoul reads as a natural fit for visitors who want a meal with a strong sense of place. It is in a stylish part of Seoul, but the documented appeal is not about spectacle. It is about a bowl that reflects careful ingredient choices and a chef-led noodle program.

Collaborations That Expanded the Myeon Seoul Story

Myeon Seoul has also appeared in several chef and product collaboration stories, which show how the restaurant’s noodle identity has traveled beyond its dining room. From October 31 to November 16, 2024, Nongshim collaborated with Kim Doyoon at Myeon Seoul on a special menu using Nongshim dried noodles, based on the brand’s “Anchovy Kalguksu,” with a photo zone also operated in the restaurant.⁴

A Nongshim representative described the collaboration by saying that Nongshim and Kim Doyoon shared “an extraordinary passion for noodle-making.”⁴ The quote is short, but it neatly captures why the partnership made sense in public-facing terms: both sides were being linked through noodles rather than through a vague celebrity tie-in.

The restaurant’s chef identity continued to show up in food retail as well. On May 8, 2025, Shinsegae Group Newsroom announced that SSG.com exclusively launched summer convenience foods developed with Kim Doyoon, who leads Yoon Seoul and Myeon Seoul. The products were “Myeon Seoul Milnaengmyeon” and “Mung Bean Dumplings,” sold through SSG.com’s premium food section, “Misikgwan.”⁵

In January 2026, another business-facing development connected Kim Doyoon and Myeon Seoul to product planning and distribution. Jeonmin Ilbo reported that on January 26, 2026, Kim Doyoon and Botanis Korea signed an MOU at Myeon Seoul’s main branch for product development, manufacturing, home shopping distribution, and overseas export sales.⁶ Kim said he expected synergy from producing HMR products using excellent raw materials.⁶

These collaborations do not replace the restaurant’s core identity; they reinforce it. The source material consistently circles back to noodles, ingredients, and the chef’s brand of Korean comfort food with a more crafted edge. For anyone looking up Myeon Seoul Apgujeong Rodeo, the most useful takeaway is that this is not just a neighborhood name attached to a restaurant. It is a chef-led noodle address in Gangnam with Bib Gourmand recognition, documented menu signatures, and a growing presence in Korean food collaborations.

작성자 소개

joanna jang

Author

모든 글 보기