Noodles are served in a chilled, creamy broth made from ground soybeans. The broth is naturally nutty, mild, and refreshing, with no need for heavy seasoning. Known as kongguksu, this traditional summer dish is an excellent choice for diners seeking something cooling and not spicy.

Pieces of soft, chewy dough are torn by hand and simmered in a warm, savory broth with vegetables. Rather than traditional noodles, sujebi uses irregular hand-torn pieces that give every bite a rustic texture. It is a beloved Korean comfort food, especially satisfying on a cool day.

Thick, chewy knife-cut wheat noodles are served in a warm, savory chicken broth with tender chicken. Kalguksu literally means ‘knife-cut noodles,’ referring to the traditional method used to make the noodles. This mild, comforting bowl is an excellent introduction to Korean noodle soup.