I am a self-proclaimed cold noodle monster—I’ve been to most of the places that sell Pyongyang-style cold noodles in Seoul but I would like to recommend a makguksu (buckwheat noodles in broth) restaurant. Makguksu uses broth from dongchimi (chilled radish water kimchi). I started going to Goseong Makguksu sometime around 2005, when my office was in Hwagok-dong and a coworker took me there for lunch. I almost
don’t want to tell other people about this place. Despite the odd location, people keep piling in, and there is always a wait. The noodles here are softer, because they use a higher percentage of buckwheat, which makes for a texture that is top-notch. Not to mention the natural aroma of the buckwheat. The dongchimi is refreshing, and more savory than sweet.