Migayeon 미가연

With no wheat flour mixed in, the noodles break off short and lead with bitterness. Adults tend to welcome that edge; children can find it strange. Eat a few mouthfuls of the migamyeon plain, then pour in a little kelp vinegar and stir, and the savoriness jumps. The yukhoe bibim makguksu comes heaped with buckwheat sprouts, and the buckwheat pancake is fried thin with napa cabbage inside.