Brown Buckwheat Noodles Topped with Seaweed — Clean, Refreshing and Perfect at Baekchon Makguksu
Creatrip Team
4 months ago
Chef Kim Dong-gi visits Baekchon Makguksu in Goseong, Gangwon — a renowned local spot famous for buckwheat (memil) noodles and hearty side dishes. The restaurant serves thin, dark brown buckwheat noodles topped with a sheet of seaweed (gim) and a clear, refreshing dongchimi (radish water kimchi) broth. Diners can enjoy two ways: mix half the noodles with perilla oil and seaweed, and dip the other half in the chilled dongchimi for a contrast of flavors. Popular accompaniments include sliced boiled pork (pyeonyuk), spicy seasoned pollock (myeongtae muchim), and white kimchi, which together create vivid textures and savory notes—often best paired with makgeolli (traditional rice wine). The article explains how makguksu grew out of Gangwon’s buckwheat farming and winter dongchimi preservation, and offers a simple recipe for tender pyeonyuk made from pork tenderloin.
