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Mdk Noodles
Korean
Knife-cut noodles in long-simmered chicken broth are the reason people keep coming back to this Koreatown noodle shop, which has been a fixture on Wilshire long enough to feel like part of the neighborhood's furniture. The kalguksu is chewy and restorative, the mandu arrive either boiled or fried, and on hot days the cold spicy jjolmyeon earns its keep. Bright lights, no fuss, and regulars who know the menu by heart.
The awards strongest first
- Los Angeles Times Fifty Under $50
- Eater The 38 Best Restaurants in Los Angeles
One number, weighted & current 66
How we scoreThe dishes from the writeups
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Kalguksu
“In the brightly lit, minimalist dining room, chewy knife-cut noodles swim in long-simmered chicken broth for kalguksu, which gets topped with ground chicken, inch-long pieces of scallion, and pork-filled dumplings.”
Eater -
Jjolmyeon
“Bouncy semi-translucent wheat noodles bathe in a bright red gochujang-based sauce for the spicy jjolmyeon, a cold noodle dish that can temper even the hottest days outside.”
Eater -
Mandu
“Mandu can be ordered either boiled or fried (order both if you’re with a group), while bibimbap tosses strips of bulgogi with the usual suspects of bean sprouts, cucumber, rice, sesame oil, and earthy gochujang.”
Eater -
Bibimbap
“Mandu can be ordered either boiled or fried (order both if you’re with a group), while bibimbap tosses strips of bulgogi with the usual suspects of bean sprouts, cucumber, rice, sesame oil, and earthy gochujang.”
Eater
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