Noodles in South Korea - 217 Restaurant Picks | Page 7

Even a regular bowl comes piled so high with noodles that most appetites can't finish it, and average eaters can ask fo…

With gogi guksu the only thing on the menu, a bowl is in front of you almost before you sit down. The pork stock is cle…

Uneven, hand-cut noodles of varying thickness give the bajirak kalguksu its texture, in a clam broth that stays mild an…

The noodles are the reason to come. Dough is beaten and pulled by hand right inside the entrance, and the result is che…

Water parsley, mushrooms and onion simmer in a spicy broth that starts out light on salt and grows stronger the longer…

Sixty years of kalguksu, and still the boiled pork is what stands out. Cooked with medicinal herbs, it has a yellowish…

Yukkal and yukgaejang draw on the same thick beef soup, simmered long with heaps of green onion until the onion softens…

The noodle shop stands right beside the riverside embankment, where cyclists on the nearby bike path stop for a bowl. Y…

What began in 1985 as a small Andong-guksi shop became this Yangjae main branch, and the broth is still built on Hanwoo…

Geotjeori, a fresh kimchi seasoned with Ganggyeong's fermented seafood, is tossed as soon as you order; it tastes sligh…

The first choice is the noodle. Sunmemil makguksu is pure buckwheat, breaking off short with a strong aroma, while the…

The broth at this Nonhyeon-ro Pyeongyang naengmyeon house carries more meat aroma and salt than at its Jangchung-dong p…

A narrow single lane through farm fields leads to this place in Seorak-myeon, and staff with radios direct cars in and…

Buckwheat sprouts are heaped on the bibim makguksu like a little roof, and the myeongtae sikhae, a fermented pollock re…

The bibim makguksu comes with extra sauce on the side, and squeezing it into an empty bowl as a dip for the thin slices…

Four sisters opened this buckwheat noodle house, and their youngest brother now runs it from a two-story building on th…

Orders go in at the counter under the green sign, and food is brought to your table. Bibim guksu uses chewy noodles a b…

Anchovies are steamed with grated radish over makgeolli lees for the stock, so the janchi guksu tastes deeply of anchov…

Dumplings are being folded by hand right by the entrance, and the kalguksu noodles are kneaded in-house too: broad, thi…

Seafood kalguksu comes in a clear broth or a spicy red one, with noodles made in a separate noodle room. The haemul paj…

The sign says makguksu, yet even in summer most tables have hot kal-ongsimi on them. Chewy potato dumplings and knife-c…

Ordering the shabu-shabu sets off a three-stage meal in one pot: beef, minari and mushrooms first, hand-pulled noodles…

Like at a bank, you take a numbered ticket and wait for your number to be called over a microphone. Chives in the dough…

The broth of the ongsimi kalguksu (potato dumpling noodle soup) comes already seasoned and tastes best eaten as is, wit…