Introduction to Gangwon Province’s Makguksu:
Makguksu, a beloved traditional dish in Gangwon Province, is a type of noodle dish known for its unique preparation and delightful flavors.
- Main Ingredients:
- Buckwheat Flour: Makguksu is primarily made with buckwheat flour, which is commonly grown in the Gangwon region. This imparts a distinctive nutty flavor to the noodles.
- Preparation Method:
- The dough, made from a mixture of buckwheat and wheat flour, is rolled out and cut into thin, flat noodles.
- Makguksu is typically served either in a cold broth or mixed with a spicy gochujang (red pepper paste) sauce, providing a variety of options for different preferences.
- Serving Style:
- Cold Broth: Makguksu is often served in a refreshing cold broth, which is made by blending various ingredients such as anchovies, kelp, and sometimes even dongchimi (radish water kimchi) for added depth of flavor.
- Spicy Sauce: Alternatively, some enjoy makguksu mixed with a spicy and savory sauce made with gochujang, sesame oil, garlic, and other seasonings.
- Seasonal Variation:
- Makguksu is a popular dish, especially during the hot summer months, as its cold and refreshing nature makes it a perfect choice to beat the heat.
- Local Characteristics:
- Gangwon Province’s makguksu is known for its use of locally grown buckwheat, contributing to the authenticity of the dish.
- The region’s cool climate and pristine environment are believed to enhance the quality of buckwheat, resulting in a unique and delicious makguksu.
- Cultural Significance:
- Makguksu holds cultural significance in Gangwon Province and is often enjoyed during various celebrations and festivals.
Gangwon Province’s Makguksu is not just a meal but a cultural experience, offering a taste of the region’s culinary heritage with each flavorful bite
On the way back from Gangneung, we stopped by Jinbu in Pyeongchang. There, we visited an old noodle restaurant recommended by a friend, Mingk, who spent his school days in Jinbu.
According to my companion, who hails from Jinbu, there is an old noodle house that has been there since his childhood. While it’s not certain, the owner, who was an elderly lady, is said to be originally from Busan. She became famous in Pyeongchang Jinbu for making noodles based on the famous milmyeon (wheat noodles) from Busan.
Typically, when you think of Pyeongchang noodles, they are made with buckwheat, but this place was unique in that it served wheat noodles.
The signs outside carry the traces of time. Although we came to Jinbu on the recommendation of a friend who is a local, the exterior of the old noodle restaurant didn’t disappoint.
From childhood until now, whenever I visit Jinbu sporadically, I make it a point to taste the food at Gobau Sikdang.
Is this the real deal for authentic Pyeongchang Jinbu cuisine? Even from the outside, you can feel the traces of time.
Menu:
- Wheat Noodles (Mil Makguksu) – KRW 9,000
- In winter, Tteok Manduguk (rice cake and dumpling soup) is also a specialty.
The external price board also reflects the passage of time.
Opening Hours:
- Monday closes at 2:00 PM
- Wednesday closes at 3:00 PM However, there are no specific closing days. If time is tight, it’s a good idea to give them a call before going.
Business Hours:
- 11:00 AM to 4:30 PM (Last order at 4:00 PM) The operating hours are relatively short, and they do not serve dinner.
Next time I come back, this is a place in Jinbu, Pyeongchang that I definitely want to visit again.
Kimchi: The taste is reminiscent of Gangwon-do kimchi, with an appealing flavor. Even though I don’t usually eat restaurant kimchi, I refilled it twice that day.
Wasabi: Depending on your preference, you can add it, but I recommend trying the broth first and then adding it.
Does radish kimchi go well with wheat noodles? If you had that thought, you might break that prejudice. Ironically, it wasn’t buckwheat noodles, but wheat noodles made the dish well.
The interior of the restaurant combines sitting and traditional floor seating.
The feeling on the right is also somewhat mysterious. Anyway, the portion was incredibly generous, and as mentioned earlier, unexpectedly, they served milmyeon (wheat noodles) which is the hometown specialty of Pyeongchang Jinbu.
The most curious thing was the broth. I was curious about the taste of the broth. Frankly, when the wheat noodles first arrived, there was a slight disappointment… If this was buckwheat noodles, I might have thought of the feeling of Donghae Makguksu with kimchi powder, but here, it was different.
Next is the noodle texture: If buckwheat is a cold food, wheat is a different story. The broth that goes well with wheat noodles did all the work.
This Pyeongchang noodle restaurant gave me another memorable taste experience.
Fresh egg: The yolk of the egg has no dark circle around it. Even when I put kimchi on top, it didn’t feel awkward at all. It reminded me of Busan milmyeon-style noodles with the unique combination of broth and kimchi.
The charm of the broth is truly indescribable. Seeing the lack of greasiness after eating, it seems that the taste of artificial flavoring has been excluded.
To fully appreciate such a place, you need to savor every last drop. Even in Gangneung in the morning, the parade of perfect noodles continued in Jinbu.
This place in Pyeongchang Jinbu, Gobau Sikdang, challenged my preconception that all Pyeongchang noodles are made with buckwheat. It perfectly suited my taste preferences.
Fold/Unfold Jinbu, Pyeongchang, Gangwon-do, is home to Gobau Sikdang, a genuine Pyeongchang Jinbu noodle restaurant that provides a unique experience with its milmyeon instead of the typical buckwheat noodles.
[Reviewed with a friend’s perspective]
✔ If you come to coincide with the Jinbu Oil Market, you can have even more fun. (Jinbu Oil Market is held on the 3rd and 8th of every month, starting after the afternoon session)
✔ Forget about advertised restaurants and explore the original Pyeongchang Jinbu noodle restaurant for an authentic experience.
✔ The operating hours are somewhat short, so make sure to check them before visiting. (As mentioned above, be sure to check)
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