Sigol Makguksu 시골막국수

Two generations of one family have made makguksu in Yulmun-ri for more than 30 years. Rolled buckwheat noodles come topped with sauce and cucumber, the dongchimi broth arrives separately, and the noodles hold up without going soft. Alongside are thin slices of pyeonyuk, boiled meat, and chongtteok, a buckwheat crepe wrapped around a filling and pan-fried. In the cold months, a beef-bone rice cake and dumpling soup and a dumpling hot pot join the menu.