Noodles — Paris
Korean noodles are not one family. Naengmyeon comes ice-cold in beef broth; kalguksu is hot, soft and comforting; jajangmyeon arrives under a black sauce of fermented soybean; jjamppong is red, seafood-heavy and sharp. Some kitchens build their whole reputation on one of them, others serve all four. This page collects the Paris addresses for which noodles are the identity of the house. If you already know which bowl you want, go straight to its own page through the dish filters. If you do not, read down the list and look at the signature dishes on each listing — they describe a kitchen far better than a category label can. One thing worth knowing: several of these dishes are seasonal in Korea, and some Paris menus still follow that calendar.
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