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Gogiri Makguksu is widely regarded as the originator of perilla oil makguksu, located in Suji-gu, Yongin, Gyeonggi Province. Even on weekdays, waits of ninety minutes or more are common, reflecting the restaurant extraordinary popularity. The dish is built on 100-percent buckwheat noodles topped simply with fragrant perilla oil, crushed sesame seeds, and seaweed flakes, yet the flavor that fills the palate is remarkably complex. The noodles have an unusual chewiness that maximizes the nutty richness when combined with perilla oil, while sesame and seaweed moderate any oiliness. The recommended approach is to eat roughly two-thirds of the bowl plain, then pour the provided cold broth over the remainder to create an entirely different savory dimension. The spicy bibim makguksu uses ginger to tame sweetness, delivering strong umami, but eating the perilla oil version first preserves the ability to appreciate its delicate aroma. The mul-makguksu (cold broth version) offers a subtle, clean taste reminiscent of Pyongyang naengmyeon. Thinly sliced, tender boiled pork (suyuk) pairs seamlessly with the noodles, and a full pour of makgeolli rounds out the combination. The baechu mul-kimchi side dish contributes a tart, refreshing broth of its own. Staff in crisp white uniforms deliver service at a level that recalls fine dining, and notable food personalities including cartoonist Heo Yeong-man are known to visit regularly. Registering at the waitlist immediately upon arrival and spending the wait at a nearby cafe is the most practical strategy.