Top 5 Spots for Refreshing Makguksu
- Chewy buckwheat noodles that whet your appetite — Yangyang’s ‘Yeonggwangjeong Memil Guksu’
- Light, refreshing makguksu made with naturally fermented dongchimi — Gangneung’s ‘Samgyori Dongchimi Makguksu’
- A cool bowl of mul-makguksu paired with tender boiled pork wraps — Samcheok’s ‘Buil Makguksu’
- Jump into the chewy charm of Hamhung-style makguksu — Sokcho’s ‘Hamhung Makguksu’
- As modest in flavor as it is in appearance — Goseong’s ‘Baekchon Makguksu’
The summer vacation season is here, and even the oppressive heat feels like part of the thrill. To shake off daily fatigue, people flock to cool rivers and beaches — and the East Coast’s brisk waves make any holiday feel like a mini escape. But let’s be honest: the real highlight of summer travel is the food. Visit the East Sea, and you’ll almost certainly carve out time for at least one bowl of ice-cold makguksu.
Buckwheat, the backbone of makguksu noodles, thrives in tough soil and is widely grown around Bongpyeong in Gangwon Province. The grain’s hearty growth gives the noodles a deep, nutty aroma. Buckwheat flour also stars in dishes like jeonbyeong and memiljeon. When the grain is ground with its hull, the noodles pick up a pleasantly coarse texture — part of their rustic charm. Remove the hull, and you get a paler, silkier noodle instead.
Low in calories and naturally cooling, buckwheat helps lower body heat, making it a perfect summer meal. Add a chilled, clean broth topped with a few shards of ice and you’ve got a bowl that instantly refreshes. This week we’re serving up five can’t-miss makguksu spots along the East Coast you’ll want on your summer itinerary.
Chewy noodles that whet the appetite — Yangyang’s ‘Yeonggwangjeong Memil Guksu’
Opened in 1974, this longtime favorite is set in a renovated hanok that looks modest from the street but surprises you with roomy seating inside — great for groups. Their makguksu arrives with a generous mound of seasoning sauce on top. Start by mixing in a little dongchimi (radish water kimchi) and savor it as bibim (spicy mixed) makguksu; then add more dongchimi to turn it into a bright, chilled mul-makguksu. To achieve that ideal bite, the kitchen blends wheat flour and sweet potato starch into the noodles for a smooth yet springy texture. Don’t skip the gamjajeon (potato pancake): it’s crispy at the edges, pillowy inside, and gloriously savory. Tender boiled pork paired with seasoned pollock is another crowd-pleaser.
See more on Siksin: ‘Yeonggwangjeong Memil Guksu’
▲Location
446 Jinmi-ro, Ganghyeon-myeon, Yangyang-gun, Gangwon-do
▲Hours
Daily 10:00 AM–7:00 PM (Closed Tuesdays. During peak season through 8/31, open daily)
▲Prices
Buckwheat noodles KRW 9,000 (≈ $6.75), Boiled pork KRW 27,000 (≈ $20.25), Potato pancake KRW 10,000 (≈ $7.50)
▲Review
(Siksin, user ‘kkamanddangkong’): This place has been on TV, so I had to try it. I ate half as bibim makguksu, then mixed dongchimi broth into the other half to make it like mul-makguksu. The dongchimi broth was the kicker — so refreshingly good. Since they use buckwheat noodles rather than wheat noodles, I didn’t feel heavy afterward, which I appreciated.
Refreshing makguksu made with naturally fermented dongchimi — Gangneung’s ‘Samgyori Dongchimi Makguksu’
What began in Samgyori, Jumunjin, as a neighborly spot has become a nationwide name thanks to word of mouth — and now operates multiple branches. They use dongchimi made from radish, onion, green onion, and jujube that’s been stored cold for over a year. The natural fermentation brings a faint fizz and deep umami that lift the makguksu. The broth is clean and delicate; diners typically add a splash of vinegar, a dab of mustard, and a pinch of sugar to taste. Thin buckwheat pancakes with napa cabbage and green onion are pleasantly mild. The boiled pork is made from lean cuts, so if you prefer meaty slices without much fat, this will hit the spot.
See more on Siksin: ‘Samgyori Dongchimi Makguksu’
▲Location
364 Beomil-ro, Gujeong-myeon, Gangneung-si, Gangwon-do
▲Hours
Daily 10:50 AM–9:00 PM (Break 4:00–5:30 PM). Closed Tuesdays.
▲Prices
Dongchimi makguksu KRW 9,000 (≈ $6.75), Boiled pork KRW 35,000 (≈ $26.25), Buckwheat pancakes (2) KRW 9,000 (≈ $6.75)
▲Review
(Siksin user 548990): Every time I passed by, the crowds made me think it had gone viral by word of mouth. After trying it, I understood why — the memiljeon, boiled pork, and makguksu were all really tasty. I also thought the prices were fair.
Cool mul-makguksu and tender boiled pork wraps — Samcheok’s ‘Buil Makguksu’
Just a short walk from Samcheok Beach, this makguksu spot is known for a frosty bowl piled high with paper-thin cucumber. Under the noodles sits a layer of seasoning paste; stir it slowly and the bowl transforms into a spicy, tangy broth. Well-cooked buckwheat noodles give a slightly coarse chew and a toasty buckwheat aroma with every bite. Many diners pair their noodles with boiled pork: thin slices of perfectly cooked pork belly are presented in a hearty heap. Wrap a slice in baek-kimchi (white kimchi), add garlic and a slice of chili, dab on some sauce, and you’ll find a surprisingly balanced flavor marriage.
See more on Siksin: ‘Buil Makguksu’
▲Location
596 Saecheonyeon-ro, Samcheok-si, Gangwon-do
▲Hours
Daily 11:30 AM–8:00 PM (Break 3:00–4:30 PM). Closed Tuesdays.
▲Prices
Mul-makguksu (small) KRW 9,000 (≈ $6.75), Bibim makguksu (small) KRW 9,000 (≈ $6.75), Boiled pork (small) KRW 40,000 (≈ $30.00)
▲Review
(Siksin user ‘one-more-bite’): Summer waits are no joke. The noodles are a bit like naengmyeon — chewy and springy — and the seasoning paste brings a pleasant kick. There’s a bed of spicy paste under the noodles; mix it for a sweet-sour-spicy combo. You can ask to have the paste left out if you prefer. The boiled pork is pricier, but it’s heavenly with the white kimchi.
Chewy Hamhung-style makguksu — Sokcho’s ‘Hamhung Makguksu’
Sokcho is famous for Hamhung-style naengmyeon, and this restaurant is one of the original spots keeping that tradition alive. The founder, originally from the Hamhung region, brought those northern flavors to Sokcho and still follows old-school hand-pulled noodle techniques. The noodles are chewy without getting tough. Their sauce mixes meat broth with gochugaru, garlic, soy sauce, and ginger; simmering beef marrow and mixed bones yields a deeply savory, umami-rich broth. The signature ‘Hamhung hoe-makguksu’ tops noodles with seasoned pollock sashimi for a playful chew and a hint of sweetness. It pairs beautifully with soft boiled pork. And since this is Sokcho, you can also try ojingeo-sundae (squid stuffed with noodles) if you want a true taste of local specialties.
See more on Siksin: ‘Hamhung Makguksu’
▲Location
3 Jungang-ro 54beon-gil, Sokcho-si, Gangwon-do
▲Hours
Daily 10:00 AM–8:00 PM. Closed Thursdays.
▲Prices
Hamhung hoe-makguksu KRW 10,000 (≈ $7.50), Boiled pork (small) KRW 15,000 (≈ $11.25), Squid sundae KRW 15,000 (≈ $11.25)
▲Review
(Siksin user ‘Ppangppare’): The seasoned pollock was wonderfully chewy and really elevated the texture of the makguksu. The seasoning was tasty and the buckwheat flavor came through nicely. I stumbled upon this place while traveling in Sokcho — I’ll definitely go back.
As tasteful as its appearance — Goseong’s ‘Baekchon Makguksu’
Tucked down a quiet country road in Goseong, this charming spot is always busy thanks to strong word of mouth. Their buckwheat noodles release a gentle aroma and come with dongchimi that floats shards of ice on top. The dongchimi here leans toward subtle acidity and umami rather than sharp sourness, which makes you keep sipping the broth. Part of the fun is customizing your bowl with perilla oil, vinegar, seasoning sauce, mustard, or sugar. Their pyeonyuk (sliced boiled pork) is tender and generous; the combo of white kimchi and seasoned pollock sashimi is a must-try pairing.
See more on Siksin: ‘Baekchon Makguksu’
▲Location
10 Baekchon 1-gil, Toseong-myeon, Goseong-gun, Gangwon-do
▲Hours
Daily 10:30 AM–5:00 PM. Closed Wednesdays.
▲Prices
Buckwheat noodles KRW 9,000 (≈ $6.75), Pyeonyuk KRW 25,000 (≈ $18.75)
▲Review
(Siksin user 578342): I arrived at 11:30 on a weekend and waited over an hour. The pyeonyuk was well cooked and came with pickled napa, young radish greens, and seasoned pollock — delicious. The dongchimi makguksu’s buckwheat noodles held together nicely, and adding the house-made perilla oil to the dongchimi made it nutty and bright.
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