One mid-August day in 1962, President Kim Il Sung received a feedback on the dish show at Okryu Restaurant. That day, he explained to the officials the knowhow to sustain the true taste of Pyongyang Raengmyon.

   He said: First of all, it is important to grind buckwheat well into flour. Some diners say the noodles of Okryu Restaurant taste good when they are tough. This shows that they have a poor understanding of the Pyongyang noodles. Starch noodles favoured by the people in South Hamgyong Province are tasty when they are tough, but the famous Pyongyang noodles taste good when they are glutinous and smooth rather than tough, as they are made of buckwheat flour. In order to retain the peculiar taste of the Pyongyang Raengmyon it is necessary to preserve the delicate taste of buckwheat. If buckwheat grains are husked excessively or starch is added too much to the dough in a bid to make the noodles tough, buckwheat will lose its unique taste.

   It is also important to garnish buckwheat noodles with kimchi in order to make its taste better.

   When meat stock is added with tasty kimchi soup, the Pyongyang Raengmyon tastes more refreshing. Originally, many of Pyongyang people preferred noodles in tongchimi (watery radish kimchi) juice rather than those in meat stock.

   In order to make tasty noodles it is imperative to make the dough well, boil noodle strips properly in hot water and rinse them in cold water several times.

   The officials were struck with admiration at his profound knowledge.