봉평옹심이메밀칼국수

A dish made by boiling chewy potato dumplings (ongsimi) and savory buckwheat noodles together. This traditional Gangwon-do dish features a mild and thick broth.

A menu item with plenty of potato dumplings (ongsimi) but no noodles. Recommended for those who want to fully enjoy the chewy texture of potatoes.

A knife-cut noodle soup made with noodles from buckwheat dough. This warm soup dish offers the unique savory aroma and soft texture of buckwheat.

A dish made by thinly spreading buckwheat dough, filling it with a spicy mixture of kimchi, pork, and glass noodles, and then rolling it up. It is crispy on the outside and spicy on the inside.

Dumplings made with wrappers mixed with buckwheat flour. They have a richer and milder flavor than regular wheat flour dumplings.

A jeon (pancake) made by thinly spreading buckwheat dough and pan-frying it with ingredients like cabbage or green onions. It is not overly stimulating and allows you to enjoy the subtle, savory flavor of buckwheat.

A representative Korean distilled spirit. Its clear and clean taste pairs well with soup dishes or jeon (pancakes).

A refreshing lager-style beer. Best enjoyed chilled.

A traditional Korean unfiltered rice wine made by fermenting rice. It has a sweet, smooth, and carbonated taste that pairs excellently with buckwheat dishes.

Carbonated drinks like cola or cider.

A refreshing noodle dish served in a cold, lightly frozen soy sauce broth with buckwheat noodles. It is characterized by its savory and sweet broth.

A Gangwon-do style noodle dish served in a cold dongchimi (radish kimchi) broth or stock with coarse buckwheat noodles. It has a clean and refreshing taste.

A noodle dish where buckwheat noodles are mixed with a spicy and sweet sauce, served without soup. It is characterized by its appetizing spiciness.