Minsok Ongsimi Makguksu Gangneung 민속옹심이막국수 강릉

Whatever you order, a small plate of boiled pork and kimchi comes first to pick at while the noodles are made. The cold mul makguksu carries a nutty waft of perilla oil, and the bibim version is tuned at the table with sugar, vinegar and mustard, a little at a time. The large size arrives in a bowl the size of a washbasin. The potato ongsimi dumplings and ongkal, which adds knife-cut noodles, can taste a little salty.