Myeongdong Kyoja Review: Seoul’s Iconic Kalguksu Spot
Today’s Stop! — Myeongdong Kyoja
Introduction
Right in the middle of Myeongdong’s packed streets and bright signs sits a small restaurant that almost everyone in Seoul knows—Myeongdong Kyoja. For nearly six decades, this place has stayed the same. No fancy plating, no long menus, just handmade noodles, warm broth, and soft dumplings.
If you’re visiting Myeongdong, chances are you’ll walk past it at least once. The line outside might look long, but it moves quickly. Inside, it’s quiet except for the sound of clinking spoons and noodles being slurped—a true sign of a place that’s all about the food.
The Story Behind Myeongdong Kyoja
From Small Beginnings
Myeongdong Kyoja opened in 1966. Back then, it was a tiny noodle shop serving locals in Seoul’s busy market area. Over time, word spread. The shop became a favorite stop for shoppers, office workers, and travelers who wanted a simple meal done perfectly.
A Tradition That Endures
The restaurant’s recipes haven’t changed much in fifty years. Each bowl of kalguksu still starts with dough cut by hand, broth made from slow-simmered chicken, and toppings that taste fresh and familiar. While many other restaurants modernized, Myeongdong Kyoja stayed loyal to its roots—and that loyalty made it legendary.
What to Eat at Myeongdong Kyoja
1. Kalguksu (Knife-Cut Noodles)
This is the dish everyone comes for. The noodles are made fresh every morning and cut by hand, not by machine. They’re thick, chewy, and perfect for soaking up the deep chicken broth that’s been simmering for hours. Each bowl includes minced meat, zucchini, and plenty of garlic. It’s hearty, slightly peppery, and deeply comforting.
2. Mandu (Steamed Dumplings)
The dumplings are just as popular. Stuffed with minced pork, vegetables, and tofu, they come out hot, soft, and slightly chewy. The skin is thicker than average, giving them a satisfying bite. Dip them in soy sauce mixed with vinegar for the best flavor.
3. Bibim Guksu (Spicy Cold Noodles)
If you like spice, try the bibim guksu—cold noodles coated in a tangy, red pepper paste sauce. It’s sweet, sour, and spicy all at once. The cool temperature makes it especially refreshing during Seoul’s humid summers.
4. Kongguksu (Soy Milk Noodles, Seasonal)
In the hottest months, Myeongdong Kyoja serves kongguksu—a chilled soy milk noodle dish. The broth is creamy and nutty, offering a lighter but still filling option.
Dining Experience
Simple Interior, Fast Service : The restaurant’s inside isn’t fancy. Wooden tables, stainless steel cups, and walls lined with framed photos—it’s all about function. Once seated, your food usually arrives within five minutes. Service is fast and direct.
Expect a Line : Lines form during lunch and dinner, especially on weekends. But the turnover is quick. If you want to skip the crowd, visit right after opening or mid-afternoon.
Why It’s a Must-Try in Seoul
A Taste of History : Eating at Myeongdong Kyoja feels like stepping into a part of Seoul’s culinary past. The restaurant represents an era when simple, handmade food was a daily comfort. Every bowl is a reminder of that tradition.
Quality That Never Changes : Many long-standing places lose quality over time. This one hasn’t. Locals who ate here decades ago say it tastes exactly the same today. That consistency is rare and worth appreciating.
Central Location : After a morning of shopping, sightseeing, or visiting Namsan Tower, it’s one of the easiest and most satisfying stops in the area.
Tips for Visiting
Go early to avoid peak-hour lines.
Order both kalguksu and mandu for the full experience.
Cash and cards are accepted.
Expect shared seating during busy hours.
Come hungry—portions are generous.
