14.215 Chuncheon Memil Mak Guksu

Cycle 14 – Item 215

8 (Tue) August 2023

Chuncheon Memil Mak Guksu


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with W and IZ

Following our visit to Gye Moim a few weeks back (see generally 14.170 Grilled (Salt + Soy) Chicken), IZ had been so smitten by the mak guksu that he ordered me to learn how to make it for him.

I’ve made things like it (see for example 10.017 Jaengban Memil Guksu, 10.035 Jjol-Bi-Mul Myeon), but never strictly/technically mak suksu per se, which is a carefully balanced hodgepodge of buckwheat (memil) noodles + gochujang-based sauce + tangy broth + vegetables + dried laver, often boiled egg, often toasted sesame seeds.

Chuncheon, the capital city of Gangwon-do, is typically credited with the invention of mak guksu.

As a test run, I started with Pulmuone’s mak guksu meal kit.  Using the seasonings as is, I just added shredded fresh vegetables (iceberg lettuce + carrot + red onion) + perfectly boiled egg + seasoned dried laver.

The package contains 2 servings, each comprising noodles + sauce + broth + garnish.

Meh.  First, I didn’t use the proper vegetables – should stick to the traditional red lettuce + cucumbers (see for example 7.130 Mak Guksu).  Second, the added ingredients diluted the sauce.  Third, the sauce was bland to begin with.  Will do better next time.

(See also HANSIK)

(See also PULMUONE)

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