Udon in South Korea - 23 Restaurant Picks

The noodles come from the shop's own noodle room, thick and springy, with a wheaty flavor that grows as you chew. Order…

Noodles are cut by machine the moment an order comes in, then rinsed in cold water, giving medium-thick strands that ar…

The cold udon noodles are unusually firm. They are made in-house and vary in thickness from strand to strand, and while…

Thick, springy udon holds its bounce through every chew, in a broth with savory depth and a light finish. The yagalchi…

The signature gukmul curry udon has noodles tossed in a shallow curry broth; for clear broth there are housemade fishca…

A Japanese owner and an all-Japanese staff run this sanuki udon shop by Hanyang University, with dense, tightly chewy n…

A Japanese owner makes the thick udon noodles fresh each day for this narrow shop in Hongdae. Queues are common, and in…

Thick, long fresh noodles feel heavy on the chopsticks and spring back hard with every bite. Bukkake udon lets you mix…

On cold days, staff sometimes come out with warm barley tea for the people waiting outside. The udon noodles are made i…

Thin, springy noodles are pulled by a machine in the shop and slip down with a broth sharpened by dadaegi (spicy season…

Rice and wheat flour go into the long tteokbokki cakes, giving them a chew with a slight stretch. Regulars top the swee…

House-made noodles, springy and firm, show their texture most clearly in zaru udon, served cold with a dipping sauce. T…

The noodles are hand-pulled every day. They are not as thick as packaged udon but dense, with a firm spring that lasts…

Udon noodles boil for at least 18 minutes, which gives them a firm, springy chew, and they come cold as bukkake udon, m…

From the table you can watch dough, kneaded underfoot, being cut by knife in the kitchen. This is Sanuki-style udon wit…

The shrimp tempura in the tempura udon is not meant to stay crisp: its thick batter soaks up the anchovy broth. Noodles…

The noodles are pulled in-house and come out thinner than typical udon, yet just as chewy as the thick kind. Zaru udon…

Curry rice comes with every order, and extra curry rice, white rice and noodles cost nothing. The hand-pulled noodles a…

Hot noodles, never rinsed, are coated in raw egg for kamatama udon, and a generous pour of its own tsuyu brings up the…

Hand-kneaded, thick noodles hold their chew whether they sit in hot broth or cold tsuyu. Ebi ten mochi udon is the cold…

Thin, chewy noodles rather than thick Japanese-style udon anchor every bowl at this Galhyeon-dong noodle shop on the ro…

Every table has a tub of fried batter bits, and the more go into the memil udon, buckwheat noodle soup, the toastier th…

Machine-made noodles in a peppery broth topped with crown daisy (ssukgat) give this Mangwon-dong udon the taste of an o…