Noodles in Chuncheon: Yupori Makguksu & More - 7 Local Picks

The dongchimi served on the side tastes sweet, sour and rustic, much like pickled radish, and it sets this makguksu apa…

The menu does not split makguksu into soup and mixed versions. The noodles arrive dressed, and a kettle of cold broth s…

The first choice is the noodle. Sunmemil makguksu is pure buckwheat, breaking off short with a strong aroma, while the…

The method is written on the wall: three ladles of dongchimi, two spoons of sugar and a little mustard and vinegar for…

Two generations of one family have made makguksu in Yulmun-ri for more than 30 years. Rolled buckwheat noodles come top…

The red seasoning comes without sourness or sweetness; vinegar and sugar on the table fill that in. The broth served al…

House-made buckwheat noodles sit in chilled dongchimi broth, soft at first and then snapping cleanly between the teeth.…