삼거리 면가 (구.삼교리동치미막국수)

Buckwheat noodles mixed in a cool and clean dongchimi broth with a hint of ice. The combination of the light buckwheat noodles and the tangy broth is characteristic. Add sugar, vinegar, and mustard to your preference.

Noodles mixed with a sweet and spicy sauce. The savory sesame oil and spicy sauce stimulate your appetite. It's even more delicious when mixed with a little dongchimi broth to make it slightly soupy.

Additional buckwheat noodles to add to the remaining broth or sauce after eating makguksu.

Korean-style boiled pork slices, tenderly cooked. The fat is rendered out, making it light and the meat tender. It's best enjoyed wrapped in lettuce with saeujeot or kimchi.

A thin pancake made with buckwheat batter. Enjoy the unique savory flavor of buckwheat and its chewy yet soft texture. Dip lightly in soy sauce.

Dumplings filled with meat and vegetables, using a dumpling skin mixed with buckwheat flour. They are more savory and lighter than regular dumplings.

A traditional Korean rice wine with rice grains floating in it. It's similar to makgeolli but clearer, sweeter, and smoother.

Korea's representative distilled spirit, characterized by its clear and clean taste. It pairs well with various Korean dishes.

A lager beer that provides a cool and refreshing sensation.

A traditional Korean cloudy rice wine made by fermenting rice. It has a milky color and carbonation, offering a tangy and savory taste.

A hearty and spicy kalguksu with a rich broth made by dissolving gochujang and doenjang. This is a local specialty of the Gangwon-do region that warms you up from the inside.

Buckwheat noodles served in a warm broth. Unlike cold makguksu, you can enjoy a soft and comforting broth flavor.

A kalguksu made with plenty of perilla seed powder, resulting in a thick and savory broth. It is not overly stimulating and is rich in nutrients.