Seomgang Makguksu 섬강막국수

The neatly plated boiled pork holds its own against the noodles. It is tender along the grain and eaten with fresh geotjeori kimchi on top. The makguksu sauce leans sweet, tangy and savory rather than hot, so it mixes in without overwhelming, and the noodles stay springy with a clear buckwheat aroma. In winter, ongsimi kalguksu, potato dumplings and knife-cut noodles in one pot, joins the menu.