Gyoam Makguksu 교암막국수

Gyoam Makguksu is a buckwheat-noodle restaurant at 56-1 Gyoam-ri, Toseong-myeon, Goseong-gun, Gangwon State. Dongchimi makguksu centers on buckwheat noodles and liquid from house-fermented radish water kimchi. Bibim makguksu begins with a restrained amount of seasoning, then allows perilla oil, dongchimi broth, mustard, and vinegar to be added in stages. Perilla oil keeps the bowl focused on buckwheat and toasted-seed aroma. Adding dongchimi liquid moves the same noodles toward a mul-makguksu format with broth. Mustard and vinegar alter sharpness and acidity without changing the noodles themselves. Perilla-seed makguksu uses a larger amount of ground seed, giving it more concentration and grain aroma than the dongchimi or bibim versions. A double portion adds a smaller second coil of noodles beside the basic amount. Suyuk consists of thin slices of boiled pork that can be eaten with seasoned pollock or alternated with the noodles. Myeongtae-hoe muchim coats pollock flesh in red seasoning. Its sauce overlaps with the direction of bibim makguksu, while the fish adds a firmer grain and another protein. Gajami sikhye is an eastern coastal side made by fermenting flatfish with grain and seasoning. Placed with pork or buckwheat noodles, it introduces fermented fish rather than another vegetable pickle. Warm broth is also served separately, allowing a hot liquid before or between bites of cold noodles. Ordering begins by choosing dongchimi broth, bibim seasoning, or perilla seed as the noodle base. Pork and seasoned pollock add two different proteins, and gajami sikhye adds a fermented fish side. The same buckwheat noodle is divided among broth, oil, and ground seed, while the table accompaniments rotate through pork, pollock, flatfish, warm broth, mustard, and vinegar.