Mak-guksu

Mak-guksu
Alternative namesBuckwheat noodles
TypeGuksu
Region or stateGangwon Province, South Korea
Serving temperaturechilled
Main ingredientsBuckwheat noodles, broth, vegetables
Similar dishesNaengmyeon
Korean name
Hangul
막국수
RRmakguksu
MRmakkuksu
IPA[mak̚.k͈uk̚.s͈u]
  •  Wikimedia Commons logo Media: Mak-guksu

Mak-guksu (Korean: 막국수) or buckwheat noodles[1] is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar.[2] It is a local specialty of Gangwon Province, especially Chuncheon.[3] It means "noodles carelessly made and carelessly eaten" (막 만들어서 막 먹는 국수) or "noodles that are just made" (막 만든 국수).[4]

History

There are several stories on the origin of mak-guksu. Some say that it was made when the government recommended the cultivation of buckwheat to overcome famine after the Imjin War while others say that it originated from buckwheat sujebi eaten by hwajeonmin (farmers who burn a part of a forest to plant crops).

The earliest record of the word "makguksu" in print media is a newspaper article in 1934. Mak-guksu was originally eaten in the winter as a late-night snack in Chuncheon and Pyongyang but began to be eaten in all seasons in the 1970s.[5]

Types

  • Jaengban-guksu (쟁반국수; lit. 'tray noodles') is a large amount of mak-guksu (enough for 2 to 3 people) served on a tray with generous toppings.[6]
  • In Gangwon, mul-makguksu (물막국수; water makguksu) and bibim-makguksu (비빔막국수; mixed makguksu) are not distinguished and makguksu and broth are served separately when ordered. If you pour little broth, it becomes bibim-makguksu and if you pour a lot, it becomes mul-makguksu.[7]

Ingredients and preparation

  1. Make noodles from kneading buckwheat powder. Buckwheat noodles easily break when heated, so buckwheat powder and flour are mixed in a ratio of about 7:3.[4]
  2. Cut kimchi roughly. Any kimchi such as dongchimi, nabak-kimchi, and baechu-kimchi can be used.
  3. Cut cucumbers, salt them, and squeeze them.
  4. Put the noodles in a bowl and pour the kimchi soup (국물).
  5. Put the sliced kimchi and pickled cucumbers on top and sprinkle sesame salt and chilli powder.[8]

It is often eaten with boiled pork and gamjajeon.[9]

Festivals

Chuncheon Dak-galbi & Makguksu Festival is held every August since 1996 by Chuncheon City and KBS Chuncheon. Events such as makguksu eating competition and song competition take place.[10]

  • Mul-makguksu
    Mul-makguksu
  • Makguksu with perilla seeds
    Makguksu with perilla seeds

See also

References

  1. ^ "주요 한식명 로마자 표기 및 표준 번역 확정안 공지". National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
  2. ^ Kim, Violet (2012-04-06). "Eat your way around Korea". CNN. Archived from the original on 2012-04-08.
  3. ^ "막국수". Doopedia. Retrieved 2026-04-29.
  4. ^ a b Park, Sang-du. "막 만들어 막 먹는 메밀막국수". Region N Culture. Retrieved 2026-04-29.
  5. ^ Kim, Do-hyeon. "춘천막국수". Encyclopedia of Korean Folk Culture.
  6. ^ "쟁반국수". 맛있고 재미있는 한식이야기. Naver. 2013-01-02.
  7. ^ "비빔막국수 [Spicy Buckwheat Noodles]". Doopedia. Retrieved 2026-04-29.
  8. ^ "막국수". Nate. Archived from the original on 2011-06-10.
  9. ^ Son, Min-ho (2019-01-05). "늦가을 거둔 햇메밀, 눈 쌓이면 '제철 막국수'로 거듭난다". Joongang Ilbo.
  10. ^ "춘천닭갈비막국수축제". Doopedia. Retrieved 2026-03-24.
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