How to make Mak-guksu

Why cooks start here

Mak-guksu is cooked the way Chuncheon buckwheat cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Mak-guksu originates from Chuncheon, a city nestled in the heart of South Korea known for its generous use of buckwheat in local dishes. Traditionally enjoyed during the warmer months, this dish brings a sense of cool relief and comfort, making it a perfect staple for summer gatherings. It's a dish that embodies the practicality and warmth of a Korean family kitchen, where ingredients are measured by intuition rather than precision. On the palate, Mak-guksu offers a delightful balance of earthy buckwheat noodles, the tang of kimchi, and the crisp freshness of cucumber. The dish is rounded off with the silky richness of a boiled egg and the spicy, savory kick of yangnyeom sauce. Each bite is a harmonious blend of textures and flavors, inviting you to savor the simplicity and depth of Korean home cooking.