Noodles in South Korea - 217 Restaurant Picks | Page 2

The dough is kneaded and rolled in-house, giving thick, chewy noodles. Bajirak kalguksu sits in a clean clam broth, and…

Sujebi here is torn by hand in the kitchen, so the dough pieces vary in thickness and each one chews a little different…

Gogi guksu comes in broth with pork on top, while abura soba skips the broth and gets tossed with its sauce. Both come…

The deulkkae kalguksu here belongs to the same family as the one at Jeonju's well-known Veteran Kalguksu: thick, chewy…

Meals begin with barley rice mixed with yeolmu, young radish kimchi, and sesame oil before the noodles come. The spicy…

The shop used to trade in Hyangnam as Park Seunggwang Choegang Haemul Son Kalguksu and has simply changed its sign to J…

Barley rice arrives as soon as you order, meant to be mixed at the table with radish salad, young-radish kimchi, gochuj…

Inside Macheon Market, this small noodle shop kneads and rests its dough every day, then cuts it by hand and boils it i…

Warm beef-bone broth is poured instead of water as soon as you sit. The house Darae milmyeon puts springy wheat noodles…

Hand-rolled, hand-cut noodles as soft as Andong guksi sit in a clean hanwoo beef-bone broth with no gamey edge. House-m…

The ongsimi, potato dumplings, are made only from Gangwon potatoes ground in-house, which gives them a finer grain and…

Brisket, shank and upjinsal (beef plate) share the bowl in the Uyukmyeon Jin, so each bite shifts in texture; the basic…

A small bowl of barley rice with bean sprouts and radish salad arrives first, to mix with chili paste. The perilla kalg…

Buckwheat flour goes into the house-made noodles, giving them a smooth surface and moderate spring whether they land in…

The method is written on the wall: three ladles of dongchimi, two spoons of sugar and a little mustard and vinegar for…

Noodles at this Dogok-ro shop are pressed to order from Byeonsan buckwheat, under a chef certified as a culinary master…

Order gogi-guksu here and it eats more like janchi guksu, plain anchovy noodle soup, with boiled pork laid on top. The…

The mul-makguksu broth is lightly seasoned with a faint perilla-oil aroma, and it only really comes together once the k…

The seafood hot-pot kalguksu arrives full of abalone, small octopus, shrimp, squid, clams and mussels before any noodle…

Order on the way in and the noodles hit the table almost as you sit down. The menu is essentially two bowls, janchi-guk…

In a worn little shop inside Yeongcheon Market, a bowl of hand-cut kalguksu cost 4,000 won as of 2025.09. The noodles a…

Dough is rolled and cut only after you order, so the noodles come out almost as thick as sujebi and take a while to rea…

Noodles are made fresh in-house, rested at low temperature, and boiled only after you order. Gogi kalguksu, the meat no…

House-made pickled plums, young radish kimchi and water kimchi are on the table first. The menu stops at three items, d…