I went on a starch-filled tour of the city's best noodle dishes, including naengmyeon, makguksu, kalguksu, and tteokbokki.
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To kick off Knockout Noodles, I'm starting with a visit to Cho Sun Ok, the small, yellow-signed Korean BBQ in Lincoln Square; in addition to meats and fish pan-seared at the table, Cho Sun Ok also specializes in naengmyeon, or cold noodle dishes.
This is just a slice of the diversity of Korean cuisine. You'll notice themes across the dishes: the simple pleasures of local and seasonal ingredients, blushes of heat from spice and fire, and above all, pride in food and of country. Take a look at some of the best bites: the bulgogi, the street food, and much more.
Korean cold noodles, naengmyeon, are Korea's counterpart to Japanese soba. Both naengmyeon and soba can be made from buckwheat; both can be served cold in a savory broth, topped with an assorted of refreshing vegetables and fish. On a hot summer's day, naengmyeon is an ideal one-bowl dish requiring so little cooking on the stove that you'll be contentedly slurping noodles long before your kitchen's had a chance to heat up.