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Reviews

From the Burpple community

Makguksu is actually pretty similar to naengmyeong, the Korean cold noodle dish which we are all very familiar with. The key difference is that makguksu has a higher concentration of buckwheat flour in it — the result of the grain being a staple crop in the Gangwon-do area, and the use of greater amounts of vegetables. The noodles are therefore thicker and rougher as buckwheat is unhulled.

The noodles are usually topped with seaweed, various crunch vegetables, an egg and a dongchimi-based cold broth. This was for me, the star of the dish. I loved the light and refreshing water kimchi broth which is just perfect for a hot summer day.

As for takgalbi, it was just delicious. The marinate was just spot on. It was so good that we had 2 extra servings even though we already had lunch!

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