일론머스크(3 reviews)Lunch・Visited 2026/08(1 visits)3.502A place worth visiting if you like buckwheat noodlesSanbuk Makguksu (산북막국수) isn't in the middle of a tourist area but tucked away quite deep, requiring you to drive down a road that makes you wonder, "Is there a restaurant here?" It makes up for it with a quiet, old-school Gangwon-do makguksu spot atmosphere. Despite being remote, there was a 30-minute wait at 2:00 PM on a weekend. The most recommended menu item is the 100% buckwheat noodles (Sun-memil-guksu). Rather than using commercial buckwheat flour, they use domestic buckwheat milled at a mill, so the noodles aren't chewy or elastic like regular makguksu; they have a rough, breakable texture. Instead, as you chew, the distinct nutty aroma of buckwheat really comes through. My companions didn't like the texture of the pure buckwheat noodles, but if you know the charm of buckwheat noodles, you'll likely enjoy them. Adding the dongchimi (radish water kimchi), which is this place's signature, changes the flavor entirely. It’s not an aggressively sweet or salty broth, but a clean and refreshing one that doesn't mask the buckwheat aroma. You can add a little vinegar, mustard, sugar, or perilla oil to your taste. The dish comes with red chili seasoning on top, but I actually felt it would taste best with nothing else but a drizzle of perilla oil. The suyuk (boiled pork slices) is also worth ordering. The tenderly boiled pork goes well with the myeontae-sikhae (fermented pollack), as the mild flavor of the meat pairs nicely with the tangy taste of the fermented fish. I enjoyed the buckwheat aroma and the mildness of the dongchimi.