Cuisine

Noodles (국수 전문점)

District

Junggu (중구) , Seoul

Address

Seoul Jung-gu Sejongdaero11-gil 26

Quick read

Why go

Jinju Hoegwan is a kongguksu (cold soybean noodle) restaurant two minutes on foot from Exit 9 of City Hall Station in Jung-gu, Seoul, maintaining a longstanding reputation as on...

Best for

A focused meal stop

Visit tip

Expect possible waits during weekends or peak meal times.

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Jinju Hoegwan is a kongguksu (cold soybean noodle) restaurant two minutes on foot from Exit 9 of City Hall Station in Jung-gu, Seoul, maintaining a longstanding reputation as one of the city's finest noodle houses. Also known by the nickname "Dr. Jo's Jinju Hoegwan," it routinely draws lines of nearly a hundred people at both its front and rear entrances during lunchtime. Despite these numbers, the labyrinthine interior holds a remarkably high seat count, and the prepayment system enables food delivery within a single minute of ordering, so actual waiting times remain brief. The soybean broth is thick, creamy, and intensely nutty, comparisons to cold cream pasta and rich soy latte recur across nearly every account, while the noodles are a medium-gauge variety with a springy, chewy bounce reminiscent of jjolmyeon, setting them distinctly apart from standard kongguksu noodles. The broth arrives pre-seasoned with an appropriate level of salt, making additional seasoning largely unnecessary, and diners describe a unique shift in experience: the bowl begins as a savory meal and gradually transitions into something resembling dessert as fullness sets in. Each diner receives an individual plate of baechu kimchi that has a slightly fizzy fermentation tang layered with sweetness, creating a pairing that many find unexpectedly harmonious with the rich broth, though others feel the sweetness clashes. As of 2025, kongguksu is priced at 16,000 won, and portions are generous. Salt must be specifically requested. A critical detail for planning is that the restaurant suspends kongguksu service entirely from early December through early February, switching to kimchi fried rice and mixed stew (seokkeo-jjigae) during the winter season. The kimchi fried rice blends mildly seasoned kimchi with vegetables and meat for a nutty result, and the mixed stew resembles budae-jjigae with added seafood such as squid. The interior retains the tightly packed, cozy layout characteristic of old Seoul restaurants, lending it a distinctive charm, and a public parking lot is accessible in the direction of the Booyoung Building.