 | |
| Alternative names | Buckwheat noodles |
|---|---|
| Type | Guksu |
| Place of origin | Korea |
| Serving temperature | chilled |
| Main ingredients | Buckwheat noodles,broth,vegetables |
| Similar dishes | Naengmyeon |
| Korean name | |
| Hangul | 막국수 |
|---|---|
| Revised Romanization | mak-guksu |
| McCune–Reischauer | mak-kuksu |
| IPA | [mak̚.k͈uk̚.s͈u] |
Mak-guksu[1] (Korean: 막국수) orbuckwheat noodles[1] is a Koreanbuckwheat noodle dish served in a chilledbroth and sometimes with sugar, mustard, sesame oil or vinegar.[2] It is a local specialty of theGangwon province ofSouth Korea, and its capital city,Chuncheon.[3] Jaengban-guksu is a type of makguksu in which buckwheat noodles and various vegetables are mixed in a tray.[4]
Makguksu is closely related tonaengmyeon, the archetypal Korean cold noodle dish. However, its differences lie in the high concentration of buckwheat flour in its noodles — the result of the grain being a staple crop in the Gangwon-do area, and the use of greater amounts of vegetables. The dish gets its name "rough noodles" because the buckwheat used is generally unhulled.
Makguksu is usually prepared directly from buckwheat seeds which have been soaked and ground into a paste. Since buckwheat is lessglutinous than most grains, buckwheat flour is particularly difficult to knead, roll, and slice into noodles by hand; thus, the noodles are often created in a hand-cranked noodle-making machine instead.
It is difficult to generalise regardingmakguksu's accompanying ingredients. Ingredients are traditionally determined by the customer rather than the restaurant owner, and many restaurants also carry their own unique flavouring recipes. In most cases,makguksu is very spicy, sometimes seasoned withgochujang (hot chile pepper paste). Various types of kimchi can be added as well:nabak kimchi,dongchimi orbaechukimchi.[5] Many recipes also add various vegetables and/orsoy sauce.Banchan (side dishes) vary in equal measure. In theChuncheon area, the dish is frequently accompanied by boiled beef or pork; elsewhere, it may be served withbindaetteok (mung bean pancakes) orgamjajeon (potato pancakes).
Makguksu has become a large part of the identity of the Chuncheon region. In recent decades, a "buckwheat noodle street" featuring more than a dozenmakguksu restaurants has developed in the downtown area. There is a makguksu museum, and the city also hosts the annual Chuncheon Makguksu Noodle Festival, featuringmakguksu tastings and other celebrations.[6]
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