Noodles in South Korea - 217 Restaurant Picks | Page 4

Puffer-fish stock forms the clear base, and clams, sea squirts, oysters and fresh rice noodles all go into it over a bu…

Gogi guksu here carries so much pork that once the noodles are fished out, thick slices are all that remain in the bowl…

Eojuk kalguksu blends finely ground freshwater fish with perilla seed and perilla leaves, and rice comes tucked in amon…

Two generations of one family have made makguksu in Yulmun-ri for more than 30 years. Rolled buckwheat noodles come top…

Before the noodles arrive, grab a cup of hot broth from the self-serve bar. The shop says it is aged for a year, and it…

Two large pork neck bones and a tangle of kalguksu, knife-cut noodles, share one bowl of ppyeo kalguksu. Tongs and scis…

Everything is served in brassware, and right after you order a small serving of barley rice with gochujang arrives. Mea…

Since 1955 this old shop in Inje-eup has served North Korean-style makguksu, with noodles of 100% buckwheat. The dongch…

Most of the diners are villagers from Dochon-ri in Yanggu and soldiers from the nearby army units. The buckwheat-heavy…

Mushrooms anchor both main dishes: spicy mushroom kalguksu puts knife-cut noodles at the center, while mushroom beef sh…

The udon uses thick, dense noodles closer to jajangmyeon strands than to Japanese udon, and they keep their bite in the…

Potato dumplings (ongsimi) made from grated potato share one bowl with buckwheat noodles in an anchovy broth stirred wi…

Staff lay wide, flat sujebi into the pot at your table, and once cooked, each sheet is used to wrap meat, mushrooms and…

While waiting for their noodles, diners pour thin buckwheat batter onto a griddle themselves and wrap the pancake aroun…

The 100% buckwheat noodles are thin and soft, and the aroma arrives the moment they hit your mouth. Bibim makguksu is h…

Food arrives fast enough that a bowl can land on the table while you are still taking off your coat. Bibim guksu tops s…

The real business starts once the noodles are gone. Rice is stir-fried in the leftover broth and sauce, and plenty of r…

Clams, mussels, a whole squid and small octopus all go into the seafood kalguksu pot at once, and it starts out more li…

Half a chicken sits in every bowl of noodles at the Gapyeong shop. The meat gets pulled off the bone first and eaten wi…

Chicken broth carries this kitchen's dak kalguksu, and the bowl holds clams as well as chicken. Despite the name, liter…

Pure buckwheat noodles come dressed with nothing but perilla oil, crushed sesame and laver flakes; mix and eat about tw…

Three items make up the whole menu: kalguksu (knife-cut noodles in broth), bibim guksu (noodles tossed in spicy sauce)…

Office workers pack this basement dining room off Gukjegeumyung-ro at lunch, yet the many seats keep the line moving, a…

The soybean broth in the kongguksu is thick and nutty, close to a cold cream soup, and the medium noodles are springy l…