To make makguksu, people normally use different ingredients that they already have at home for the broth (e.g., kimchi juice, leftover meat broth, dongchimi [radish water kimchi]) and pour them over buckwheat noodles. Compared to Pyongyang cold noodles, makguksu buckwheat noodles are definitely not as popular and that's one of the reasons why a lot of restaurants started using starch or flour to make their buckwheat noodles. While great dishes can be made with noodles that are not 100% buckwheat and different people prefer different things, 100% buckwheat noodles are rich in essential amino acids, vitamins and dietary fiber and have a soft texture that resembles cooked rice. It’s good dish to cool down your body during the hot summer.
100% pure buckwheat
The 5 best makguksu restaurants in Seoul