Yangyang Memil Makguksu

This restaurant only has nine tables. In their half-open kitchen, the owner kneads noodle dough in a bowl as orders come in. They use 90% milled  buckwheat, 10% whole buckwheat and purified water to make the dough.  When asked why they use whole buckwheat for their noodles, they said it’s because that’s how it’s done in the countryside. Using whole  buckwheat makes the texture of the noodles chewier and its smell  stronger. As the dish, which is made of brisket broth, buckwheat noodles,  dried seaweed garnish, whole sesame seeds and sesame oil, arrives at  your table, your mouth begins to water. Before you mix it with some red sauce, try some of the soft buckwheat noodles on their own. You can also try their hoe makguksu buckwheat noodles topped with pollak sikhae  (salted, fermented fish).