Dongne Makguksu 동네막국수

Before any noodles arrive, a kettle of warm meat broth comes to the table. The buckwheat noodles are pressed in-house, soft with a moderate chew. Mul-makguksu gets a clear broth simmered from brisket and beef bones, while bibim-makguksu is dressed in a sweet, spicy sauce with sesame oil. For meat on the side, there is pyeonyuk, pork boiled with medicinal herbs.