Gogiri Makguksu 고기리막국수

Gogiri Makguksu in Suji-gu, Yongin, Gyeonggi Province, is widely credited as the originator of perilla oil makguksu. Even on weekdays, waits of ninety minutes or more are the norm, reflecting demand that has remained consistently high since the restaurant gained recognition. The dish is built on 100-percent buckwheat noodles topped simply with fragrant perilla oil, crushed sesame seeds, and seaweed flakes, yet the resulting flavor is remarkably layered. The noodles have an unusual chewiness that maximizes the nutty richness when combined with perilla oil, while sesame and seaweed balance any potential heaviness. The recommended approach is to eat roughly two-thirds of the bowl plain, then pour the provided cold broth over the remainder, the broth transforms the bowl into an entirely different, deeply savory experience. The spicy bibim makguksu uses ginger to moderate sweetness, delivering strong umami; eating the perilla oil version first preserves the ability to appreciate its delicate aroma. The mul-makguksu offers a subtle, clean taste reminiscent of Pyongyang naengmyeon. Thinly sliced, tender boiled pork pairs seamlessly with the noodles, and a generous pour of makgeolli rounds out the meal. The baechu mul-kimchi side dish contributes its own tart, refreshing broth. Staff in crisp white uniforms deliver service that several diners compare to fine dining establishments. Cartoonist Heo Yeong-man is among the well-known visitors. Joining the waitlist immediately on arrival and spending the wait at a nearby cafe is the most practical strategy.