Goyang noodle restaurant: perilla soup at Bongpyeong Gohyang Makguksu

I visited Bongpyeong Gohyang Makguksu (봉평고향막국수) near Wondang in Deogyang-gu, Goyang, with my mother. It was introduced as a restaurant specializing in house-made noodles that has operated in the same spot for 30 years. This time, we had warm deulkkae memil makguksu (buckwheat noodles in perilla seed broth) with mandu (dumplings) and memil buchimgae (buckwheat pancakes).

Where is the restaurant, and is parking easy?

The address is 1128 Hoguk-ro, Deogyang-gu, Goyang, Gyeonggi-do, South Korea (경기 고양시 덕양구 호국로 1128). The original post lists the hours as 11:00–20:30, with last orders at 20:00 and a weekly closure on Mondays.

When we arrived, I found a spacious private parking lot for the restaurant. It looked large enough that finding a parking space would not be much of a concern if you drove.

Is it comfortable for a meal with parents or children?

The interior was spacious and kept clean. There was plenty of room between tables, so my mother and I could eat comfortably.

There were clean, separate men's and women's restrooms inside, and high chairs were available. During our visit, many of the diners were around my parents' age or visiting as families.

We could help ourselves to extra side dishes at the self-service bar.

What's on the menu, and what did we order for two?

The menu included mul makguksu (buckwheat noodles in cold broth), bibim makguksu (buckwheat noodles mixed with spicy sauce), and two warm options: deulkkae memil kalguksu (knife-cut buckwheat noodles in perilla seed broth) and on makguksu (buckwheat noodles in hot broth). Buckwheat pancakes and handmade dumplings were available as sides.

My mother and I ordered deulkkae memil makguksu, mixed dumplings, and buckwheat pancakes. The side dishes were yeolmu kimchi (young radish kimchi), radish kimchi, and napa cabbage kimchi. We were told that all the ingredients and kimchi were Korean-sourced, including the chili powder used in the pancakes. The young radish kimchi had a sharp bite and a satisfying crunch, and I kept reaching for more.

How were the perilla broth and its ingredients?

The deulkkae memil makguksu had a distinct, nutty perilla aroma. The warm broth had a deep yet gentle flavor, with plenty of chewy memil ongsimi (buckwheat dough balls), potatoes, and aehobak (Korean zucchini). It was a mild dish with several textures to enjoy alongside the broth.

How were the mixed dumplings and buckwheat pancakes as sides?

Our mixed order of handmade dumplings came with five in total: two kimchi mandu (kimchi dumplings) and three gogi mandu (meat dumplings).

The kimchi dumplings were lightly spicy with a clean finish and no heavy aftertaste. The meat dumplings had plenty of vegetables in the filling, giving them a satisfying bite and juiciness. I slightly preferred the meat dumplings for their vegetable flavor.

The buckwheat pancakes came as two large pancakes cooked until golden. They were lightly seasoned, which let the nutty buckwheat flavor come through, and they paired well with the noodles. Sharing all three dishes left my mother and me comfortably full.

What stood out about this meal with my mother?

The spacious parking lot and roomy interior made it comfortable to bring my mother here for a meal. Of the food, the nutty perilla broth and the lightly seasoned buckwheat pancakes stayed with me most.

I had also enjoyed the mul makguksu and bibim makguksu on a previous summer visit. This time, sharing warm deulkkae memil makguksu with dumplings and pancakes made for a filling meal.