Daegwoll Makguksu Ansan Bonjeom 대궐막국수 안산본점

The broth for dongchimi makguksu is radish water kimchi made from Jeju winter radish aged in four stages. Noodles are pressed to order from Bongpyeong buckwheat flour; they stay smooth instead of snapping short like Gangwon makguksu, and some find the buckwheat aroma lighter than they expected. Myeongtae-hoe makguksu, with seasoned pollock, looks red and fiery but is gently sweet rather than hot. Add barley rice and it comes with yeolmu kimchi, gochujang and sesame oil for mixing.