Myeongdong Gyoja
A Michelin Bib Gourmand institution with a four-item menu: knife-cut noodle soup, kalguksu, mandu, and bibim-guksu.
The list · 5 places
From kalguksu (hand-cut noodles in broth) to jjamppong (spicy seafood) and jajangmyeon (black bean), Korean noodles are hearty and varied. Great for a quick, filling meal.
A Michelin Bib Gourmand institution with a four-item menu: knife-cut noodle soup, kalguksu, mandu, and bibim-guksu.
An upscale Pyongyang-style naengmyeon house from the Byeokje galbi group, serving a subtle cold beef-broth noodle.
A jjamppong-focused franchise offering the spicy seafood noodle in white, red, and extra-hot versions.
A Chinese-Korean chain from chef Baek Jong-won for quick jjajangmyeon, jjamppong, and tangsuyuk at low prices.
A downtown classic since 1962, famous for summer kongguksu, a chilled and nutty soy-bean broth over noodles.
A Michelin Bib Gourmand institution with a four-item menu: knife-cut noodle soup, kalguksu, mandu, and bibim-guksu.
An upscale Pyongyang-style naengmyeon house from the Byeokje galbi group, serving a subtle cold beef-broth noodle.
A jjamppong-focused franchise offering the spicy seafood noodle in white, red, and extra-hot versions.
A Chinese-Korean chain from chef Baek Jong-won for quick jjajangmyeon, jjamppong, and tangsuyuk at low prices.
A downtown classic since 1962, famous for summer kongguksu, a chilled and nutty soy-bean broth over noodles.