Noodles in South Korea - 217 Restaurant Picks | Page 3

Dongjuk, a plump clam also called a water-gun clam, scents the bowl the moment it lands. Napa cabbage and zucchini swee…

A small bowl of barley rice comes out before the noodles, to be mixed with yeolmu (young radish) kimchi, gochujang and…

The shop made its name on noodles, but the Pyongyang-style handmade dumpling soup added later now brings in a lot of it…

The noodles are pulled in-house from dough mixed with bamboo leaves, a Damyang specialty, which gives them a springy bi…

This kalguksu shop in a Yeongin-myeon alley has no sign, and the name only shows up on the receipt. Bajirak kalguksu ar…

Stone-ground soy milk lands at a creamy middle thickness, neither pasty nor thin, and stays cool even without ice, pour…

Clams and mussels simmer into a clear, briny shellfish broth, and the noodles are hand-worked dough cut wide and flat s…

Molmang-guksu turns momguk, Jeju's pork soup with gulfweed, into a noodle dish: shreds of the seaweed thicken the pork…

Ground perilla seeds go heavily into the sauce for deulgireum milmyeon, wheat noodles pulled to order and dressed with…

Hot kalguksu, knife-cut noodles in a rich broth, anchors the menu at this ground-floor noodle shop in Daeheung-dong, bu…

Hand-pulled noodles come in uneven widths and thicknesses. The thick pieces chew like sujebi (torn dough) while the thi…

Off a back alley in Bukchang-dong, this kalguksu shop has spent more than 45 years serving a clear anchovy and kelp bro…

Half a chicken goes into every bowl of dak kalguksu, along with long-simmered chicken broth and chewy noodles made in-h…

Bonito flakes, not anchovies, flavor the broth. The bowl tastes smokier and more savory than the usual Korean anchovy n…

Garlic chives, bean sprouts and seaweed flakes are piled so high on the buchu-guksu that the noodles disappear undernea…

As of October 2025, a bowl of son-kalguksu costs 7,000 won, and extra noodles are free if you run short. That anchovy-b…

One pot of spicy mushroom stew carries the whole meal: mushrooms and vegetables first, then kalguksu (knife-cut noodles…

Garlic-loaded kimchi, sharp enough that the taste lingers after the meal, arrives with bowls of kalguksu in a dense chi…

Start with a fingernail-sized dab of dadegi, the chili paste on the table. Stir in a spoonful at once and the whole bow…

Mushrooms, minari (water parsley), broth and kimchi have been self-serve and unlimited at this Yeouido old-timer for mo…

Mul makguksu comes in a clear broth with a faint note of soy sauce and a dab of chili paste on top, and stirring the pa…

Eolkeuni kalguksu brings noodles in a thick, fiery red broth with beaten egg and crown daisy greens. Huin kalguksu, the…

The seafood kalguksu comes in a bowl nearly as wide as the table, with surf clams, scallops and mussels piled so high t…

Some compare the broth here to soy milk for its softness; others say they thought they had walked into a Japanese ramen…