Ramen in South Korea - 43 Restaurant Picks

Beef small intestine fills the motsu ramen, whose dense, spicy broth carries the fat's nuttiness without any off smell.…

Karai shoyu adds a sharp chili heat to soy broth, close to a Korean-style spicy soup, and the kitchen will tone it down…

On the second floor near Gangnam Station, the dining room is roomy and the kitchen fully open, so the bowls are assembl…

Black pepper runs through the milky chicken broth, giving it a resemblance to a rich samgyetang, Korean chicken soup. T…

Solo diners fit in easily at the row of single seats facing the kitchen in this narrow Sinchon noodle shop, with a few…

Chicken bones simmered until the stock emulsifies give a milky broth almost as heavy as tonkotsu, though noticeably les…

Thin, straight Hakata-style noodles pick up a light coat of the long-simmered pork-bone tonkotsu broth with every lift.…

Pork and chicken bones simmer together for a cloudy brown broth seasoned with soy and chicken oil, poured over thick no…

Through the open kitchen you can see the noodle-making corner and the stockpots where the chicken broth simmers. Tori p…

Every bowl uses thick, irregularly crinkled noodles that carry broth and oil up in their folds and keep a real chew of…

Yuzu lifts a chicken-and-seafood broth in the yuzu shio ramen, the house signature behind Seoul Station under a 'Korean…

The room is compact and the queue near Hongdae runs long, and late arrivals may find some items already sold out. Mazes…

Onion and garlic are grilled, minced and stirred into the bowl, adding a toasty, slightly smoky edge to the dense chick…

The two basics share one white tonkotsu broth: shiro serves it as is, and aka stirs in a red chili seasoning. The tsuke…

Daehangno's theater district is right outside, and weekday lunch draws office workers, though the large room and quick…

Only shio ramen is served, with no miso or shoyu, built on a chicken broth that tastes clean and moderately salty. Vari…

The special shoyu ramen is deep and heavy, while the special shiro-shoyu uses pale soy with pepper, herbs and a faint n…

The sign in the Gunam-dong backstreets is small and easy to miss, and Catchtable takes places in line. Yun Ramen's brot…

Long-simmered pork bones give the tonkotsu ramen a milky, savory broth without a heavy odor. Noodle firmness is set whe…

Three noodle styles anchor the menu near the Gyeongui Line Forest Park in Yeonnam-dong: tonkotsu ramen, tsukemen and ab…

Ordering starts in a line at the kiosk: pay first, keep the receipt and number, then wait to be called, which on weeken…

The broth of the Kkeut ramen is black enough to hide the noodles, and the first sip hits hard with soy salt before a fa…

Pork-bone broth dense enough to recall Korean ox-bone soup holds thin hosomen noodles, and both broth strength and nood…

Motsu ramen is the basic tonkotsu with fried makchang (pork intestine) on top; the broth, noodles and chashu are the sa…