At Lakheeoak in Gongdeok, seasonal seafood, ssam, banchan, and Korean comfort dishes arrive with enough sauces and accompaniments to make every bite a little different. Wine, whisky, baijiu, or makgeolli simply add another variable to the table.

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.