Noodles in South Korea - 217 Restaurant Picks | Page 5

Nothing can be added after the first order, not noodles and not pork, so settle quantities at the start. What the menu…

Beef bones give the sagol kalguksu, knife-cut noodles in bone broth, a weight close to galbitang, and the wang mandu se…

With a high share of buckwheat, the memil guksu noodles are coarse and snap easily, and the onion-based sauce tastes pl…

On weekends, names and party sizes go on a waiting list before the doors open, and some dishes sell out while people ar…

Rice cakes and charcoal-seared dakgalbi share the grill, and by the time the rice cakes soften, the chicken is ready to…

The noodles are so thick and rough-cut they're closer to sujebi, the hand-torn dough soup, which surprises anyone expec…

The dongchimi served on the side tastes sweet, sour and rustic, much like pickled radish, and it sets this makguksu apa…

Plenty of mulchong clams, plus only green onion, garlic and crown daisy, make a simple, clean broth. The cabbage kimchi…

The menu does not split makguksu into soup and mixed versions. The noodles arrive dressed, and a kettle of cold broth s…

Tucked into an old alley on the Sejong Village food street near Gyeongbokgung Station, this noodle house also pours mak…

When the wait is long, guests sit in the cafe out front until a KakaoTalk message calls them in. The dining room is lar…

Guests are seated only as fast as the kitchen can keep up, and while the wait outside can be long, food comes quickly o…

Right on Namhangjin Beach, the dining room looks straight out to sea. The dongchimi comes in its own jar with a hint of…

The mandu jeongol arrives in parts: a pot of vegetables, the dumplings and the knife-cut noodles. Boil the vegetables i…

Dongjuk clams, also called water-gun clams, give a clear broth with a gentle clam flavor, and stirring in a little of t…

The shop sits by Hallim Port, where Biyangdo island lies across the water. House-made noodles are soft yet chewy, and b…

The mul makguksu broth is soy-based rather than dongchimi (radish water kimchi), with a light sheen of fat and savory d…

Ground perilla seed is stirred in so generously that the deulkkae makguksu smells strongly nutty from the first bite, w…

Every bowl of gogi guksu, Jeju pork noodle soup, arrives with a small plate of thick-sliced dombe gogi, boiled pork, on…

The anchovy broth is brewed strong and comes out on the salty side, though the kitchen will make it milder on request.…

Close to the Sokcho IC, outdoor tables sit in the shade of trees in front of a low, farmhouse-style building. The pure…

The thin noodles are pulled in house and spring back like milmyeon, and the anchovy broth is clean with no off smell. F…

Even without ordering boiled pork, you get chili, cucumber and onion with a soybean paste thick with crushed peanuts, a…

The relocated Cheongdam room has mother-of-pearl inlay on the walls and generous space between tables, with seating for…