Sinsa Station makguksu lunch at Sammiri Makguksu, Seoul

You know those days when you just want to quietly finish a bowl by yourself? Today, I headed to Sammiri Makguksu (삼미리막국수) in Jamwon-dong for lunch near Sinsa Station.

A quiet makguksu spot between Sinsa and Jamwon stations

It is tucked into a quiet alley between Jamwon and Sinsa stations, just over a five-minute walk from Exit 4 of Sinsa Station.

This peaceful alley has a completely different feel from the big shops on Garosu-gil, so I already felt calm on the walk in.

The atmosphere and seats for solo diners

Since it is newly opened, the restaurant was spotless and bright, which immediately put me in a good mood. The open kitchen is fully visible and so neatly kept that it felt like a place I could happily trust with a meal.

A long row of bar seats runs along the window, perfect for eating alone. I loved that it was set up with solo diners in mind. I visited at around 3:10 p.m., and with no other customers there, I could eat very comfortably without feeling self-conscious.

Rather than using factory-made noodles, they reportedly press their own 1.3 mm buckwheat noodles to order. They also make the broth, soy sauce, and bibim seasoning themselves, and I could see why it has become known as a Sinsa Station lunch spot.

Two bowls of noodles and fried dumplings, all for myself

• Sesame-oil bibim makguksu: ₩12,000
• Perilla-oil makguksu: ₩12,000
• Crispy fried dumplings (2 pieces): ₩4,000
• Total: ₩28,000

I was so hungry that day that I got greedy and ordered two bowls of makguksu (buckwheat noodles) plus dumplings just for myself. You can order a half portion of the fried dumplings, too, so they are an easy add-on for a solo meal.

The basic sides are tangy pickled radish, along with soy sauce for dipping the dumplings. The soy sauce has finely chopped onion in it for a gentle aroma, and that pickled radish comes in very handy later.

Sesame-oil bibim makguksu: mix it with cold broth

I started with the sesame-oil bibim makguksu, and I could not help but exclaim after one bite.

It was not spicy at all, with just the right savory depth, so I think it would be an easy choice no matter who you come with.

The sesame seeds scattered over the seasoning were lightly ground rather than whole, and I really love that style. Their nutty flavor soaked evenly into the noodles, giving every bite a soft sesame aroma.

There is one thing I really hope you try here: use the cold broth that comes with the bibim noodles when mixing them. Pour in just a little and mix; the sauce loosens much better, coats the noodles evenly, and tastes even better.

The nutty sesame oil and savory aged seasoning came together so well that I did not leave behind a single drop of sauce.

The noodles stayed springy without going soft or snapping, so their texture was especially lovely with the bibim style.

Perilla-oil makguksu with pickled radish

Next came the perilla-oil makguksu. It looked simple and neat, but the flavor was wonderfully smooth.

At other places, perilla-oil makguksu can sometimes feel rich because the oil aroma is too strong, but that was not the case here. There was just enough perilla oil to keep the nuttiness alive while making the bowl easy to finish.

If you like mildly seasoned, clean-tasting noodles, this will surely suit your taste.

If it still feels a little rich, try placing a piece of the tangy pickled radish from the basic sides on top. Its acidity clears away the oily feeling and makes the noodles much more refreshing.

Crispy fried dumplings belong with the bibim makguksu

The ₩4,000 crispy fried dumplings are cooked after you order, so they were truly crisp outside and moist inside. Dipped into the soy sauce with finely chopped onion, they made such a great combination.

I picked up a dumpling with noodles and tried it alongside each of the two makguksu bowls. To give you the conclusion first, the crispy dumplings went much better with the sesame-oil bibim makguksu.

What stayed with me after the meal

What I remember most about Sammiri Makguksu was the bounce of its freshly pressed buckwheat noodles.

The sesame-oil bibim makguksu was mild and nutty enough that I finished every bit of its sauce, while the perilla-oil makguksu also felt easy to eat.

Just remember these two things: a little cold broth in the bibim noodles, and a piece of pickled radish with the perilla-oil noodles. They will make your meal taste even better.

As a new restaurant, it was clean, and the staff were truly kind, so I left feeling happy. Parking space is limited, though, so I think public transportation would be the less stressful choice.

If you are craving a gentle, easy-on-the-stomach bowl for lunch near Sinsa Station, I recommend quietly seeking out Sammiri Makguksu.