Noodles in Jongno: Hwangsaengga Kalguksu & More - 9 Local Picks

Beef bones give the sagol kalguksu, knife-cut noodles in bone broth, a weight close to galbitang, and the wang mandu se…

Brisket, shank and upjinsal (beef plate) share the bowl in the Uyukmyeon Jin, so each bite shifts in texture; the basic…

Tucked into an old alley on the Sejong Village food street near Gyeongbokgung Station, this noodle house also pours mak…

Brisket, shank and fatty upjinsal share the bowl of Uyukmyeon Jin, each with its own balance of lean and fat. The beef…

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

Down a narrow lane between Jongno 3-ga Station and Ikseon-dong, a worn sign and a small doorway open onto a long row of…

Made on site from 100% buckwheat, the noodles snap off in short lengths and lead with buckwheat aroma. Deulgireum makgu…

Hand-pulled noodles come in uneven widths and thicknesses. The thick pieces chew like sujebi (torn dough) while the thi…

Hand-rolled, hand-cut noodles as soft as Andong guksi sit in a clean hanwoo beef-bone broth with no gamey edge. House-m…