Matjip Makguksu 맛집막국수

The bibim makguksu comes with extra sauce on the side, and squeezing it into an empty bowl as a dip for the thin slices of suyuk works well. The suyuk is skin-on pork belly, which makes the fat pleasantly chewy. Mul makguksu has a light soy-based broth that lets the buckwheat taste come through, and diners are split on whether it beats the bibim version. A sweetness runs through most of the menu, strongest in the buckwheat-skin dumplings. On weekends you take a numbered ticket and wait.