Noodles in South Korea - 217 Restaurant Picks | Page 8

Sweet-tart sauce and a light sprinkle of sugar go into the bibim makguksu. The buckwheat content is not especially high…

A brush-written sign on the wall reads 'drink first, noodles later', and the meal follows it: jeyuk (sliced pork) with…

Food lands almost as soon as you sit: bibim kalguksu, thick knife-cut noodles tossed in a spicy dressing, is mixed ahea…

The pot arrives with nothing but hard clams and potato, and as it boils the big clams open one at a time; fish each out…

The buckwheat noodles have a firm chew, and even the hot onmomil holds up without going soft, though its broth turns ou…

On this menu, mulchong means a dongjuk clam soup with no noodles in it. A pot packed with clams is simmered with cheong…

Noodles are cut in the shop's noodle room only after the order comes in, and a bowl takes a while. Dak kalguksu has a h…

In the mul makguksu, a slushy soy-based broth stays unsweet, and the chili sauce on top leaves a light heat at the fini…

Large hard clams go into a garlicky broth and cook right on your table; pull them out the moment they open or they turn…

Most seating is on the floor with shoes off, and napa cabbage geotjeori kimchi and turnip kimchi sit on the tables in e…

The broth, anchovy and beef bone blended, is so mild that the kalguksu alone can taste plain; it only comes into balanc…

The kalguksu noodles are made with acorn, chewy and without the floury smell of plain wheat. Even so, the dish regulars…

People who have eaten at several Manghyang Bibim Guksu branches say this one's sauce is less aggressive and that it is…

Jang kalguksu and jang ongsimi kalguksu are served for two or more, so a solo diner ends up with the ongsimi kalguksu i…

This jang kalguksu shop sits in an alley of Gangneung Jungang Market and takes cash only. The first spoonful of the goc…

The red sauce has almost no heat, and perilla oil comes through first, so the bibim makguksu tastes as nutty as a peril…

Dogs are welcome, and a cup of warm, lightly salted broth arrives as soon as you sit down. Following the instructions p…

Pickled chilies float in the dongchimi and bite like pickles. The broth is tart and mild and comes on the side for each…

The buckwheat noodles and broth are both made in-house, yet the gimbap gets talked about nearly as much as the soba. It…

Fresh gondre, a mountain thistle green usually seen dried and brown, is piled bright green over the noodles in the gond…

Made from wheat flour alone with no added starch, the hand-cut kalguksu noodles stay clean-textured while soaking up th…

From the wooden hanok floor you look out on a garden that changes with the seasons, with corn hanging under the eaves o…

Domestic red beans are cooked down into a thick soup that doesn't lean on sugar, so the beans themselves come through f…

Gupo janchi guksu, the house noodle soup, looks clear but carries a strong, punchy anchovy stock. Variations add mung b…