Seocho breakfast buckwheat noodles at Seonbawi Korean restaurant

A warm lunch after browsing the Yangjae Flower Market

After dropping by the Yangjae Flower Market for the first time in a while and finishing my browse, I was looking for somewhere to settle lunch without feeling weighed down. The weather was quite clear, and as I walked along in a good mood, I suddenly found myself craving a warm broth that would sit gently in my stomach, you know? I heard that a buckwheat specialist well known in Gwacheon had just opened nearby, so I headed straight over.

I have had plenty of regular flour clam kalguksu (knife-cut noodle soup), but this was my first time trying it with buckwheat noodles, so I was curious. From the newly renovated standalone building to the spacious dining room, everything felt clean and uncluttered. When the food arrived, I could not help admiring the generous mountain of clams and the savory aroma—it was even more satisfying than I expected!

• Restaurant: Seonbawi Memil Jangteo Yangjae Branch (메밀장터 양재점)
• Address: 15-11 Gangnam-daero 18-gil, Seocho-gu, Seoul, South Korea (242-4 Yangjae-dong)
• Hours: Daily 09:00–21:00, with no break time
• Parking: Four dedicated spaces in front; the nearby Yangjae Neighborhood Park Public Parking Lot is recommended when full
• What I ordered: clam buckwheat kalguksu ₩13,000 (minimum order of two servings), pork king dumplings ₩8,000

A pleasant, orderly standalone dining room

The building has a bright, open front, so the view felt wonderfully unobstructed right from the entrance. Inside, bright square-frame lights and wood-toned tables were set out with plenty of room, so moving around for a meal never felt cramped. The open kitchen was kept beautifully tidy too, making it a place where anyone could relax and linger!

Kalguksu with clams and pure buckwheat noodles

A generous pairing of clams and springy buckwheat noodles

The large bowl of kalguksu came topped with such a heaping pile of clams that I was pleased at first sight. There was something so satisfying about opening each shell and picking out the chewy clam meat one by one.

The broth, steeped with dried pollack and clams, was clear and refreshing without even a hint of fishiness, so it was hard to put my spoon down!

Made with 100% pure buckwheat and Gold pure flour, the noodles did not snap apart; instead, they had just the right soft chew. The thick noodles carried a gentle, rustic buckwheat aroma, and the cool-tasting broth soaked right in, releasing deeper savory flavor with every bite.

After enjoying about half the clear broth, I stirred in a little of the minced-chili seasoning. That brought out a pleasantly spicy, savory kick and made it extra special.

A meal with king dumplings and white kimchi

Hearty king dumplings with refreshing sides

The king dumplings I ordered on the side used buckwheat wrappers, which were thin and chewy, while the filling was generously packed in. They made for such a substantial mouthful.

They were full of pork, chives, and glass noodles, yet not greasy at all, so they felt perfectly easy to eat alongside a brothy dish.

A light dip in the house soy sauce let the juices spread gently through the filling, and the dumplings went wonderfully with the buckwheat kalguksu.

Add a piece of tangy, crisp baekgimchi (white kimchi), and the finish becomes wonderfully clean, making it hard to stop reaching for another bite. With four parking spaces in front and the Yangjae Neighborhood Park Public Parking Lot nearby, it would be easy to come by car too.

A satisfying buckwheat meal that sat lightly

Without the heaviness that flour noodles can have, it did not leave my stomach feeling bloated, and I comfortably finished every last sip of broth. Since it opens early at 9 a.m., it would also make a solid lunch for people working around Yangjae-dong!

I was delighted to find a restaurant that is easy to drop into after visiting the nearby flower market or walking the Citizens' Forest route. Next time, I definitely plan to return to try Memil Jangteo's other signatures: perilla-oil makguksu (cold buckwheat noodles) and myeongtae hoe suyuk, steamed pork with seasoned pollack.