From Gwanghwamun Pan Memil to Chuncheon and Sokcho Makguksu, Yongin Jjamppong, and Daegu Tteokbokki: A Local Noodle and Snack Food Road
A journey through five great soul foods to taste each city's one-of-a-kind broths and seasoning secrets at easygoing prices
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JongnogakJongno-gu, Seoul
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ChuncheongakChuncheon, Gangwon State
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SokchogakSokcho, Gangwon State
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YongingakYongin, Gyeonggi-do
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DaegugakDaegu Metropolitan City
Comparison table at a glance
| City | Signature old eatery | Signature menu | Key to the flavor | Nearby walking route |
|---|---|---|---|---|
| Jongno (Jongnogak) | Gwanghwamun Mijin | Cold buckwheat noodles (pan memil), buckwheat crepe rolls (memil jeonbyeong) | Rich kelp-and-anchovy dipping broth with a tradition dating to 1954 | Gyeongbokgung, Dongsipjagak, Bukchon |
| Chuncheon (Chuncheongak) | Gyeonggang Makguksu | Makguksu, pyeonyuk (sliced boiled pork) | Nutty buckwheat noodles that aren't coarse, plus the seasoning sauce | Nami Island, Gangchon Deungseon Falls |
| Sokcho (Sokchogak) | Kim Satgat Hoemakguksu | Hoe-makguksu, buckwheat dumplings, boiled pork | Sweet-and-tangy savoriness of aged flounder sashimi and myeongtae sikhae | Seoraksan, Sokcho Beach |
| Yongin and Daegu | Gap Jjamppong / Yun Ok-yeon Halmae Tteokbokki Main Branch | Seafood jjamppong and tangsuyuk / halmae tteokbokki and dumplings | Smoky wok-fired jjamppong / tteokbokki in a sharp peppery broth | Yongin Natural Recreation Forest / Suseongmot and Daegu National Museum |
1. The Buckwheat Noodle Showdown: Jongno Pan Memil vs Chuncheon Makguksu vs Sokcho Hoe-makguksu
Buckwheat noodles, the summer and year-round delicacy Koreans love most, have evolved in completely different ways in each region. Gwanghwamun Mijin, a longtime fixture of Pimatgol in Jongno, Seoul, serves four bundles of buckwheat noodles on two tiers of bamboo mats, showcasing the essence of Seoul-style pan memil: you dip them in a cold, rich broth served in a kettle, with plenty of grated radish, scallions, and seaweed flakes mixed in.
Cross into Gangwon Province and the natural nuttiness of buckwheat takes center stage. Gyeonggang Makguksu in Namsan-myeon, Chuncheon, serves authentic Chuncheon makguksu, pouring sesame oil, seasoning sauce, and cool broth over noodles full of buckwheat aroma, while Kim Satgat Hoemakguksu in Sokcho on the east coast piles on well-aged flounder sashimi and seasoned myeongtae sikhae for a chewy, sweet-and-spicy taste of the sea.
Gyeonggangmak Guksu · Photo: Korea Tourism Organization · KOGL Type 1
Yeohaenggak editor's tip When eating makguksu, mix the first two or three mouthfuls with just the sauce and sesame oil to taste the buckwheat aroma first, then pour in the cold broth to enjoy it like mul makguksu (noodles in broth), and you get to try both flavors.
2. Rich, Smoky Flavor to Crave After Forest and Valley Outings: Yongin's Gap Jjamppong and Gapyeong's Guseonggak
After a long walk in the fresh air of an arboretum or recreational forest, you're bound to crave Chinese-Korean food with a hearty, spicy broth. Gap Jjamppong in Cheoin-gu, Yongin, wins over visitors on outings in Yongin with its rich jjamppong broth, full of vegetables stir-fried over high heat in a wok and fresh seafood, and its crispy tangsuyuk (sweet and sour pork).
In Gapyeong, too, after a walk on Jara Island or at Kalbongsan Natural Recreation Forest, stop by a local Chinese restaurant downtown such as Guseonggak and fill up on hot jjamppong and jjajangmyeon, and your afternoon will be far more energetic.
Gap Jjamppong · Photo: Korea Tourism Organization · KOGL Type 3 (no changes allowed)
Yeohaenggak editor's tip At popular jjamppong restaurants, waiting-list numbers fill up fast between 12 and 1 p.m. on weekends, so the tip is to finish your morning walk and arrive for an early lunch around 11:20 a.m.
3. Dumplings Dipped in a Spicy Pepper Broth: Yun Ok-yeon Halmae Tteokbokki Main Branch in Daegu
The place tteokbokki fans from across Korea visit like a pilgrimage is Yun Ok-yeon Halmae Tteokbokki Main Branch in Beomeo-dong, Suseong-gu, Daegu. Chewy rice cakes and wheat cakes come in a red broth flavored with garlic, red pepper powder, and sharp black pepper instead of sugary sweetness; the first bite stings, but it has a strange addictiveness that makes you crave it again as soon as you walk away.
Order freshly fried flat dumplings, pan-fried dumplings, and fish cakes as a set and dunk them in the spicy tteokbokki broth, and you'll nod right away at why Daegu is called Korea's capital of bunsik (snack food).
Yun Ok-yeon Halmae Tteokbokki Main Branch · Photo: Korea Tourism Organization · KOGL Type 1
Yeohaenggak editor's tip If you can't handle spicy food, pair it with a dairy drink such as Coolpis and plenty of fried dumplings, and after your meal, cleanse your palate with a sweet coffee or bingsu (shaved ice) on the nearby Suseongmot cafe street.
Frequently asked questions (FAQ)
Q. Are these places I can visit comfortably when traveling and eating alone?
Yes! Pan memil, makguksu, jjamppong, and tteokbokki are all dishes where ordering a single portion for one is natural, so solo travelers can drop in and enjoy local food without any pressure.
Q. What side dishes should I order when going with kids?
Order Gwanghwamun Mijin's pork cutlet and buckwheat crepe rolls, the mild buckwheat dumplings and boiled pork (pyeonyuk) at the Chuncheon and Sokcho makguksu restaurants, and jjajangmyeon and tangsuyuk at the jjamppong restaurants, and the whole family can eat well.
Q. Is the hoe in hoe-makguksu raw fish?
The topping on Sokcho- and Gangwon-style hoe-makguksu is not live raw fish but myeongtae sikhae or flounder sikhae, aged and fermented until chewy with salt, grain syrup (jocheong), and red pepper powder, so it has excellent savory flavor without any fishy smell.
Incheongak
Suwongak
Gunsangak
Busangak
Sejonggak
Gangneunggak
Jejugak