Best Korean hand made noodle restaurant in NY and around?

[maria franzese]

Hello:

I just spent two months in Seoul and was swept away by the culinary quality of Korean Restaurants there. I really appreciated the homemade buckwheat noodles with marinated raw skate and handmade jajamyuen noodles. I hope someone can tell me the name of a Korean restaurant that has these jewels in the NY or NJ area.
thanks,
Maria

[Lau]

manhattan ktown generally is pretty bad (although its getting better), but for both of those dishes you'll be sorely disappointed

you're better off in flushing or palisades park / fort lee. I usually go to you chun in flushing / murray hill for naeng myun. although someone told me that kum sung (as burton mentioned) is better.

ive had decent ja jang myun at sam won gak in flushing although my friend is telling me i have to try this other place his GF (who's from there) showed him that he said is way better. As burton mentioned, I've heard mandarin is the best in the tri-state area, but i haven't tried it

the only good noodle place in manhattan ktown is arirang (they also have a branch in flushing), but it's kal gook soo, so its totally different than what you're looking for
http://chowhound.chow.com/topics/596491

[burton]

Best naeng myun I've found in the area has been at Geum Sung (sometimes written as Kum Sung) on 149th Place in Flushing (Murray Hill area). Don't miss their chik naeng myun (and the other non-standard type whose name I can't recall at the moment). Heads and shoulders above the others I've tried.

For jajangmyun, the best handmade noodles around are at Mandarin Restaurant in Palisades Park NJ.

[bigjeff]

non-standard like . . . made of corn? cuz that's what we had at Ming Chan Dong.
http://chowhound.chow.com/topics/6585...

it was pretty good; possibly overshadowed by all the other deliciousness we had, but many patrons of the joint came in and only ordered the naeng myun.

[burton]

The non-standard naengmyun I referred to appears on the menu as 'ogapi' style noodles. Somewhat distinct from the more customary buckwheat or arrowroot noodles. I don't believe it is corn based. I'd never seen it before and could find nothing further in subsequent searches. Nor did Korean acquaintances know much about it. Definitely worth a try.

[bigjeff]

couple older threads:
http://chowhound.chow.com/topics/620084
http://chowhound.chow.com/topics/529722

I gotta say, the last few I had (Kang Suh, Shilla, the old Dae Dong before it turned to BCD); the dish was good but not #1; anyone have a current rec for hwe-naeng-myun? I do love that dish and summer is upon us! I don't know the Fort Lee / Palisades Park scene very well; that should yield some results as well.