Chuncheon Makguksu (v) Recipe

Prepare chilled broth

Combine 1200 ml chilled vegetable or light beef broth with 3 tbs rice vinegar, 2 tbs light soy sauce, 1 tbs roasted sesame oil, 1 tsp sugar and 1/2 tsp salt in a large bowl. Stir until sugar and salt dissolve. Taste and adjust vinegar or salt for bright, slightly tangy-salty balance. Chill in the refrigerator until cold (at least 20 minutes).

Cook the noodles

Bring a large pot of water to a rolling boil. Add the buckwheat noodles and cook according to package instructions (usually 3–5 minutes) until al dente. Stir to prevent clumping. Reserve 120 ml of the hot cooking water, then drain the noodles in a colander.

Immediately rinse the drained noodles thoroughly under cold running water to remove starch and stop cooking. Then transfer to a large bowl of ice water and chill until the noodles are cold through, about 2–3 minutes. Drain well and place in a serving bowl or divide between individual bowls. If the noodles clump, toss gently with the reserved 120 ml hot water by splashing briefly and then re-chilling—this helps separate strands.

Just before serving, add a handful of ice cubes to each serving bowl (or to the chilled broth) to ensure the broth stays icy-cold when poured over the noodles.

Make the spicy-sour sauce

In a small bowl, whisk together 2 tbs gochujang, 1 tbs plum syrup or agave, 1 tbs rice vinegar, 1 tsp minced garlic, 1 tsp gochugaru (optional) and 1/2 tsp toasted sesame oil until smooth. Taste and adjust sweetness, heat, or acidity. For a thinner dipping sauce, whisk in 1–2 tbs cold chilled broth until you reach desired consistency. Keep sauce chilled until serving.

If you prefer a fully soupy makguksu rather than a bibim (mixed) version, add more chilled broth to bowls and serve the spicy sauce on the side so diners can mix to taste.

Prepare and arrange toppings

Julienne the cucumber and pear/apple and thinly slice the scallions. Chop the kimchi and thinly slice pickled radish. Divide the prepared toppings evenly among serving bowls on top of the cold drained noodles: place cucumber, pear/apple, scallions, kimchi and pickled radish in small piles for color and texture contrast.

Sprinkle each bowl with 1/2 tbs shredded nori and about 1/2 tbs toasted sesame seeds. Drizzle a light 1/4 tsp sesame oil over each bowl for aroma.

Final assembly

Pour the chilled broth into each noodle bowl until the noodles are submerged but not overflowing (roughly 300 ml broth per serving if dividing equally). Add a few ice cubes to each bowl if desired. If serving bibim style, place 1–2 tbs spicy sauce on top of the noodles instead of pouring broth.

Finish each bowl with a small splash (about 1/4 tsp) of lemon or cider juice for brightness and an optional 1 tsp salted cucumber brine or soju for an authentic Chuncheon touch. Garnish with extra scallions, toasted sesame seeds and shredded nori.

Serve immediately while broth is icy cold. Diners should mix the sauce, noodles and toppings thoroughly with chopsticks or forks so flavors meld. Offer extra gochujang, vinegar and sesame oil at the table for adjustment.