Makguksu
From Wikipedia, the free encyclopedia
| Makguksu | |
|---|---|
 |
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| Korean name | |
| Hangul: |
막국수
|
| Hanja: |
none
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| Revised Romanization: | makguksu |
| McCune-Reischauer: | makkuksu |
Makguksu is a Korean buckwheat noodle soup, especially popular in Gangwon province and its capital city, Chuncheon.
[edit] Ingredients and preparation
Makguksu is closely related to naengmyeon, the archetypal Korean cold noodle dish. Its differences lie in the high concentration of buckwheat flour in its noodles, the result of the grain's status as a staple crop in the Gangwon area, and the use of greater amounts of vegetables. The dish gets its name—"rough noodles"—from the fact that the buckwheat used is generally unhulled.
Makguksu is usually prepared directly from buckwheat crop, soaked and made into a paste. Since buckwheat is less glutinous than most grains, it is hard to knead, roll and slice by hand; thus, the noodles are often created in a noodlemaker hand machine instead.
It is difficult to generalize regarding makguksu's accompanying ingredients. Ingredients are traditionally determined by the customer rather than the restaurant owner, and many restaurants also carry their own unique flavoring recipes. In most cases, makguksu is very spicy, sometimes seasoned with hot pepper paste or pickled radish juice. Many recipes also add various vegetables and/or soy sauce. Side dishes vary in equal measure. In the Chuncheon area, the dish is frequently accompanied by boiled beef; elsewhere, it may be served with bean or potato pancakes.
[edit] Chuncheon
Makguksu has become a large part of the identity of the Chuncheon region. In recent decades, a "buckwheat noodle street" featuring more than a dozen makguksu restaurants has developed in the downtown area. The city also hosts the annual Chuncheon Makguksu Noodle Festival, featuring makguksu tastings and other celebrations.
