Mazemen Udon
A new handmade udon restaurant is starting to attract attention in Seoul’s Dogok and Maebong area. The restaurant, called Udon Kinoya (우동키노야), is part of a growing Japanese-style udon chain that has recently become popular in Seoul office districts and trendy neighborhoods.
The restaurant focuses on handmade udon noodles that are low-temperature aged for 48 hours, giving them an extra chewy texture. Their broth is made fresh daily in a Japanese style, and the restaurant specializes in both hot kake udon and cold bukkake udon dishes.
The cold bukkake udon is especially popular because it highlights the texture of the noodles the most. Other popular menu items include tempura bukkake udon, toriten (fried chicken) udon, mentaiko butter udon, and eel tempura udon.
The atmosphere feels more like a modern Tokyo fast-casual udon shop than a traditional Korean-style Japanese restaurant. Expect minimalist interiors, counter seating, quick service, and busy lunch crowds filled with local office workers.
The brand’s Seongsu branch currently has one of the strongest reputations among Seoul food lovers, and the new Dogok location may quickly become another favorite spot for udon fans in southern Seoul.
Vocabulary
우동 (udong) – udon noodles
붓카케우동 (bukkake udong) – cold udon with sauce poured over noodles
카케우동 (kake udong) – hot udon soup
튀김 (twigim) – tempura / fried food
쫄깃하다 (jjolgit-hada) – to be chewy
Related Articles
