※ This video is an excerpt from  Extreme Job - The Standard of Noodles - Hand-pulled Noodles, Kalguksu, Naengmyeon, and 3 Others , which aired on May 16, 2026.

The Standard of Noodles - Hand-pulled Noodles, Kalguksu, Naengmyeon

The chewiness provided by the hand! Hand-pulled Noodles

Chinese food that has traditionally been enjoyed on special occasions such as graduations and moving days! Hand-pulled noodles, in particular, are a beloved dish that catches the eye with their chewy texture and impressive technique. However, hand-pulled noodles are disappearing due to the rise of franchises and the popularization of machine-made noodles. Yet, at a Chinese restaurant in Hwaseong-si, Gyeonggi-do, a worker with 30 years of experience is said to still be making hand-pulled noodles. The various dishes that boast a perfect match with these chewy noodles are reportedly loved by many. The amount of flour used on weekends alone is a whopping 80kg! Since he pulls such a large quantity of noodles by himself, it is said to be grueling labor where not only his shoulders and arms but also various other parts of his body are never without aches and pains. Furthermore, they say that preparing large quantities of ingredients every morning and battling the intense heat all day leaves them completely exhausted, which is why they had no choice but to reduce their business hours. Hand-pulled noodles are now on the verge of disappearing! Let’s meet those who are shedding thick drops of sweat to keep this legacy alive and deliver the best possible taste.

A Slurp-Slurp Bowl! A Noodle Chronicle

Seafood White Jjamppong Made with Ganghwa Island Specialties and Gan Jjajang with Sweet Potato Fries

That familiar taste everyone knows: Jjajangmyeon and Jjamppong. However, there is someone who has gone through continuous trial and error to break away from the image of typical Chinese cuisine.

While delighting the eyes and palates is a given, they are using Ganghwa Island specialties to foster mutual growth with the local community...

From green noodles made with medicinal mugwort, to Jjamppong broth boasting a refreshing coolness made with small winter shrimp, and Jjajangmyeon topped with sweet potato fries that boast a healthy sweetness and crispy texture.

We meet the people who endure the pain of working in front of a hot fire every day for the sake of the best taste.

*Nutritious Soft Tofu and Sand Lance Jang Kal Guksu*

Jang Kal Guksu is a local specialty of Gangwon Province, made by boiling kalguksu (knife-cut noodles) with gochujang (red chili paste) or doenjang (soybean paste) as seasoning.

There is a place that adds soft tofu and sand lance to Jang Kal Guksu to catch two birds with one stone: taste and health.

Jang Kal Guksu featuring soft tofu, which boasts a nutty and fluffy texture, and sand lance, a winter delicacy. The sand lance Jang Kal Guksu, in particular, is well-received by customers because it has no fishy taste... This place prepares seven side dishes every day for its customers and uses the foot-kneading technique to make the noodles chewy!

We visit the restaurant run by a mother and son who make hearty, spicy Jang Kal Guksu in generous portions.

*Mountain of Chives Janchi Guksu*

A Janchi Guksu shop that piles a mountain of fresh chive kimchi on top to ensure nutritional balance and a crisp texture. Although it is a hassle, they make an effort to bring out the best flavor by mixing the fresh chive salad immediately upon receiving an order, as it tends to become watery. Furthermore, they spare no expense on the broth alone, using a total of 10 ingredients including Jeju winter radish, anchovies, and chives to extract a deep and rich stock.

The noodles here come in three sizes—large, medium, and small—but are all priced the same. This is done to show appreciation for long-time customers, and even refills are free. We visit the site where such generous hospitality piles up like a mountain.

Hundred-Year Restaurant

There are those who have endured decades, and now approaching a century, while maintaining a consistent taste. From the steaming beef head soup simmered with care for 68 years, to a Chinese restaurant that has been operating for a whopping 105 years since the Japanese colonial era, and even a place that has been cooking loach soup using the same old-fashioned method for 80 years without change. We meet restaurants that have preserved unchanging flavors and traditions for a long time, as well as those striving to carry on the history of taste.

✔ Program Title: Extreme Jobs - The Standard of Noodles - Hand-pulled Noodles, Kalguksu, Naengmyeon, A Slurp-A-Bowl! Noodle Chronicles, Hundred-Year Restaurants

✔ Broadcast Date: May 16, 2026