Saembat Makguksu 샘밭막국수

The first choice is the noodle. Sunmemil makguksu is pure buckwheat, breaking off short with a strong aroma, while the regular makguksu has wheat mixed in and a springy chew. The pricier pure buckwheat is not automatically the better pick; it comes down to the texture you want. The nokdu-jeon is full of mung bean fragrance. The air conditioning runs strong, and some diners ask for warm buckwheat water even in summer.