Sokcho makguksu restaurant with 40-day fruit dongchimi: Topgol

SponsoredBy JaeinWritten Sep 9, 2026

In short

Sokcho Topgol Makguksu Main Branch is a self-made buckwheat noodle restaurant one minute from the Sokcho-i Ferris wheel in Sokcho, Gangwon. After seeing a long wait, the writer booked a Naver reservation and returned the next day for deulmeulmak (perilla oil buckwheat noodles), bibim buckwheat noodles, buckwheat king dumplings and buckwheat pancake, and the 40-day aged fruit dongchimi broth stood out most. A great Sokcho makguksu spot for families with kids, best visited with a reservation.

Signature perilla oil buckwheat noodles at Sokcho Topgol Makguksu Main Branch

Good to know

Address: 12 Haeoreum-ro 188beon-gil, 1F, Sokcho-si, Gangwon-do, South Korea (1-minute walk from Sokcho-i Ferris wheel ticket booth, toward the sea, on the left)
Hours: Mon–Fri 09:30–21:00 (last order 20:30) / Sat–Sun 09:30–22:00 (last order 21:30)
Perilla oil buckwheat noodles (deulmeulmak): ₩13,000
Bibim buckwheat noodles: ₩10,000
Buckwheat king dumplings: ₩10,000 (5 pieces)
Buckwheat pancake: ₩10,000
Seasonal menu: Whole squid haejang jang-kalguksu (September–April)
Parking: Sokcho Beach Public Parking Lots 1, 2, 3 — 2 hours free after dining
Pets: Allowed, only in a fully closed cage, carrier, or stroller cover
Ordering: Table kiosk

as written by the visitor on Sep 9, 2026

Sokcho's deulmeulmak holy grail Sokcho Topgol Makguksu Main Branch — self-made noodles, 40-day aged fruit dongchimi, plus wait and parking info

On the first day of our Sokcho trip, we went to ride the Sokcho-i Ferris wheel and spotted a restaurant with a long line. I looked it up and it turned out to be a famous Sokcho makguksu spot. We had perilla oil buckwheat noodles made with patented self-made noodles and 40-day aged dongchimi — a taste I hadn't found anywhere else. We booked a Naver reservation and came back the next day, and I'm so glad we did, so I'm writing this review.

Location and business hours of Sokcho Topgol Makguksu Main Branch

Address: 12 Haeoreum-ro 188beon-gil, 1F, Sokcho-si, Gangwon-do, South Korea (1-minute walk from the Sokcho-i Ferris wheel ticket booth, toward the sea, on the left)
Hours: Mon–Fri 09:30–21:00 (last order 20:30) / Sat, Sun 09:30–22:00 (last order 21:30)

What's the peak-time wait and the restaurant atmosphere like?

The interior is spacious, clean and comfortable, great for eating with family or a partner. During lunchtime there were waiting guests, but the food comes out fast and turnover is quick, so we didn't wait long once we got in. If you're a family with kids like us, waiting can be tough, so I'd recommend booking ahead through Naver.

What did we order at Sokcho Topgol Makguksu, and how much?

Menu board inside Sokcho Topgol Makguksu Main Branch

The makguksu (buckwheat noodles) here look different from the start — the noodles are a slightly dark color, made from 100% Bongpyeong buckwheat flour with squid ink and Phellinus mushroom mixed in, self-made fresh in the restaurant.

Ordering via table kiosk — Orders are placed via table kiosk

We ordered a good spread: the signature perilla oil buckwheat noodles (deulmeulmak, ₩13,000), bibim buckwheat noodles (₩10,000), juicy buckwheat king dumplings (₩10,000), and spicy chewy buckwheat pancake (₩10,000).

How did the food taste at this deulmeulmak holy grail?

Close-up of dark-colored buckwheat noodles

Lifting a strand of perilla oil buckwheat noodles

The signature deulmeulmak, despite being 100% buckwheat flour, had a springy, smooth texture with no snapping — nothing crumbling apart. The nutty perilla oil aroma spread gently in the mouth the more we chewed, truly a special treat. It wasn't seasoned with anything sharp, so the kids ate it really well too — a light yet deep flavor that kept us reaching for more.

Tips for enjoying deulmeulmak at its best

At first, mix it plain with no seasoning and enjoy the nutty flavor, and when the noodles are almost gone, pour in a little of the cold dongchimi (radish water kimchi) broth to finish. This dongchimi broth was the real kicker.

They said radish and various fruits are put into a jar and aged for over 40 days, then only the clear broth is strained out and served — which is probably why it wasn't artificially sweet, but had a natural sweetness and refreshing quality from the fruit that blended beautifully with the perilla oil, clean and full of umami.

Pouring dongchimi broth over the noodles

Noodles mixed with seasoning sauce and dongchimi broth

Table condiments including vinegar and mustard

For the buckwheat noodles, mix the fruit dongchimi broth lightly with the seasoning sauce. Add a little vinegar, mustard, perilla oil, or sugar to your taste, and the tangy-sweet, nutty flavor doubles — even more delicious.

Cross-section of a buckwheat king dumpling

Table spread with noodles and buckwheat pancake

A full spread of buckwheat dishes at Sokcho Topgol Makguksu

The buckwheat king dumplings (5 pieces) were packed with juicy filling, and the crispy-outside-chewy-inside buckwheat pancake was spicy, pairing well with the noodles.

From September to April, they also offer whole squid haejang jang-kalguksu (hangover soup noodle soup) as a seasonal menu! On a cold day in Sokcho, you'd crave a hot broth, so it seems perfect for a hangover cure if you visit in winter.

Tips for parking and amenities (pet-friendly)

Parking support: Park at Sokcho Beach Public Parking Lots 1, 2, or 3 and get a 2-hour free parking voucher after dining.
Accessibility: One-minute walk from the Sokcho-i Ferris wheel ticket booth, along the road toward the sea, on the left.
Pet policy: Pets allowed. (Only permitted inside a fully closed cage, carrier, or stroller cover.)

Exterior of Sokcho Topgol Makguksu Main Branch

Street near the restaurant close to the Sokcho-i Ferris wheel

Honestly, I didn't expect much since it's near a tourist attraction, but I left completely won over by the care put into the food — a real Sokcho makguksu gem. If you're visiting Sokcho and want a proper, light yet nutty bowl of makguksu, definitely stop by!