The noodles at this restaurant are soft, in spite of the fact that they are only made of buckwheat. Buckwheat noodles topped with sliced radishes, cucumber and thin slices of fried egg will arrive at your table. They serve broth on the side if you order “soon” (pure) buckwheat makguksu noodles. You can add more sauce and broth to your liking. Their broth has a rather strong taste of meat so those who like this taste are especially fond of it, compared to those who like the simple taste of dongchimi water. If you want to order a side dish, I recommend their moist and soft millet pancake because they use millet flour without any sweet rice flour, which would make the pancake more glutinous.