Sigol Makguksu n Ongsimi 시골막국수n옹심이

Bibim makguksu tosses buckwheat noodles in a savory, spicy sauce scented with perilla oil, while mul makguksu sets them in a cold, mild broth with seaweed flakes and sesame. Add a bowl of gamja ongsimi sujebi, chewy potato dumplings and thin torn dough in hot broth, and the table ends up trading between two bowls at opposite temperatures. For children who cannot handle spice there is pork cutlet.