Soba in South Korea - 14 Restaurant Picks

The small room is dressed like a Japanese soba shop, so stepping in from the lane near Anguk Station feels like crossin…

House-made soba noodles sit in a clear, chilled broth with a strong lemon scent in the signature lemon soba, and they h…

The shrimp tempura on the saeu soba stays crisp right down to the last noodles, which is why people end up talking abou…

The chilled soba broth tastes faintly sweet with a clear buckwheat aroma, and it deepens as you work in the grated yam…

Buckwheat noodles are made in-house at this small spot in a residential lane of Umyeon-dong, and lunchtime brings a lin…

This soba shop in a converted house serves portions big enough that no one needs the large size. The soba is chewy in a…

Mazesoba is eaten in three rounds: first mixed as it comes with minced meat, scallions and the thick sauce, then with a…

Food comes out very fast once ordered, but there is no indoor waiting area; you join the queue on CatchTable and sit on…

Instead of the bonito-based tsuyu most soba lovers know, the broth here leans on dried anchovy and similar small fish,…

Two bamboo trays arrive holding four bundles of glossy cold buckwheat noodles (naengmemil), with the dipping broth serv…

The buckwheat is ground in the shop before the noodles are pressed, giving them a slightly rough surface and a springy…

Jeonju-style soba arrives in a naengmyeon bowl, buckwheat noodles already sitting in their broth, and you slurp it like…

Only buckwheat noodles and seaweed flakes are in the bowl when it arrives; you pour in the slushy dongchimi broth, bibi…

The noodles are medium-thick and springy, a surprise if you are picturing soft buckwheat that breaks easily. They suit…