Bukhangang Makguksu Dakgalbi 북한강막국수닭갈비

Water sprayed on the roof to cool the charcoal grills runs off the eaves, so window tables look out on the Bukhan River through what seems like steady rain in any season. Those window tables go first to people who book ahead on Naver. Instead of a hotplate stir-fry, the chicken is grilled piece by piece over charcoal like marinated ribs, staying moist under a mild sauce children can handle. Buckwheat makguksu carries a nutty perilla-oil aroma, and because the broth is dongchimi radish water, it can be poured over the mixed noodles partway through.