This family-run restaurant near Jeongneung has been making buckwheat muk by hand since 1982, serving just 50 bowls a day alongside seasonal noodles and cabbage jeon.

When Seoul swelters, these six cold soups and noodle dishes deliver the city’s most refreshing answer to summer. Our mapped-out guide leads to the restaurants serving them at their best.

Learn how to make kong-guksu, Korea’s classic cold soybean noodle dish. This easy summer recipe pairs wheat noodles with a rich, chilled soybean broth.