Goseong Makguksu 고성막국수

Pure buckwheat noodles have little chew; the nutty buckwheat flavor comes through instead as you work through a mouthful. For dongchimi makguksu, the icy radish-water-kimchi broth comes separately so you pour as much as you like; its strong fermented-radish character is far from a meat-stock naengmyeon. Bibim makguksu gets a lightly spicy, slightly sweet sauce with sesame oil.