Noodles in South Korea - 217 Restaurant Picks | Page 6

Thin buckwheat makguksu, as fine as somen, wrapped in a slice of soft boiled pork neck is the house way to eat here, an…

The mul-milmyeon broth is clear but faintly sweet, with an herbal, almost medicinal scent that sets it apart from the u…

Warm soybean broth over knife-cut noodles gives on-kong kalguksu a nutty, soft taste close to soy milk, plain enough to…

Icy dongchimi, gochujang sauce, sugar and vinegar are set on the table, and each diner builds either a cold soup noodle…

The red seasoning comes without sourness or sweetness; vinegar and sugar on the table fill that in. The broth served al…

Yukgaejang kalguksu pairs a beef-bone broth simmered for 12 hours with a mildly spicy soup, and the noodles come on a s…

The seafood kalguksu is heaped with mussels, clams and octopus, and after all the shelling some people never get to the…

Hoe makguksu, heaped with sweet-spicy seasoned pollock, is the one to reach for here before the plain makguksu. The buc…

Made on site from 100% buckwheat, the noodles snap off in short lengths and lead with buckwheat aroma. Deulgireum makgu…

House-made buckwheat noodles sit in chilled dongchimi broth, soft at first and then snapping cleanly between the teeth.…

Shoes come off at the door of this old hanok-fronted house in Oryu-dong, where the noodles are pressed to order. They a…

The bibim sauce, scented with chili powder and perilla oil, clings to the noodles, and the bibim makguksu tends to win…

Ongsimi, kalguksu and tteok mandu guk all simmer in the same beef-bone broth. Sagol ongsimi guksu puts potato dumplings…

Eat the ongsimi in its clear broth as it comes, then stir in the dadaegi chili paste halfway and it turns into a differ…

Climb the stairs in this Guri Traditional Market shop and you find a paper waiting list to sign before anything else. O…

Hand-cut noodles come first, and once they are gone, an egg stirred into the leftover broth turns it soft and porridge-…

The mul makguksu broth tastes plain at the first sip, then a savory depth lingers behind it, and the buckwheat noodles…

The neatly plated boiled pork holds its own against the noodles. It is tender along the grain and eaten with fresh geot…

Dumplings can be ordered in small counts, not only by the plate, which suits a solo bowl of milmyeon with just a few on…

Before any noodles arrive, a kettle of warm meat broth comes to the table. The buckwheat noodles are pressed in-house,…

Memil mul makguksu comes in cold broth, memil bibim makguksu is tossed in spicy sauce, and hoe makguksu is topped with…

Try to order the large and the staff will talk you out of it: it is about four packs of instant ramen. Even the regular…

Two or more portions of mul or bibim makguksu bring a hot pot of beef bulgogi buried under a mound of bean sprouts, wit…

High-buckwheat Pyeongchang noodles and a long-kept seed soy sauce have gone into this shop's makguksu since 1983. Mul m…