Cold noodles mixed with sautéed vegetables, gochujang sauce, and a sunny-side egg
Tips from diners
Mix it thoroughly—every strand should be coated with the sauce before eating
This is lighter than their broths; great if you want to eat again soon after
Knife-cut noodles in beef bone broth with tender brisket pieces and vegetables
Tips from diners
Slurp loudly—it's expected and gets you more of the silky broth
The beef melts easily; use chopsticks to break it into smaller pieces
Hand-pulled Korean noodles with tender pork ribs in a spicy gochugaru broth
Tips from diners
Ask for medium spice if it's your first time—this kitchen doesn't hold back on heat
The pork ribs fall off the bone and melt in your mouth, worth every dollar
Whole young chicken in a medicinal ginseng broth, served with chewy noodles
Tips from diners
This is comfort food at its best—perfect when you're coming down with a cold
Pick the chicken off the bones yourself for a more interactive meal experience
Fiery red broth loaded with mussels, shrimp, squid, and scallops over chewy noodles
Tips from diners
Bring tissues—this broth makes you sweat, which means the flavors are alive and kicking
Order a side of white rice to cool down your mouth between slurps
Seoul Noodles in Tsim Sha Tsui imports Korean ingredients fresh and doesn't hold back on heat. The Jjamppong (spicy seafood noodles) comes loaded with mussels, shrimp, and scallops in a fiery red broth that justifies having tissues nearby.
Place opens at 11am sharp and gets crowded by noon on weekends. Come early or after 1:30pm for a seat.
Everything here is made with Korean ingredients imported fresh—taste the difference, especially in their broths.
The kitchen runs 24 hours until 10:30pm daily, so dinner service never feels rushed. You can linger over your bowl.
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