Goyang Korean restaurant for noodles: Bongpyeong Gohyang Makguksu

I ate deulkkae memil kalguksu (buckwheat noodle soup with perilla seeds) and memil buchimgae (buckwheat pancake) at Bongpyeong Gohyang Makguksu in Wondang. The chewy house-made buckwheat noodles went well with the nutty perilla broth. Both dishes were lightly seasoned, which suited my preference for mild flavors.

Where is the restaurant, and is parking easy?

The restaurant is at 1128 Hoguk-ro, Deogyang-gu, Goyang, South Korea (경기도 고양시 덕양구 호국로 1128 봉평고향막국수), right next to Dodam Animal Shelter in Wonsin-dong. It was easy to find beside a main road, and the standalone building had a spacious parking lot. There was also a bus stop directly outside.

The original post lists the hours as 11:00 a.m.–8:30 p.m., with no afternoon break and Mondays off. However, it also says “daily” before the hours, so it would be best to confirm the opening days before visiting.

Does the space suit family meals or group gatherings?

The restaurant occupies the ground floor of a standalone building, with a spacious interior and plenty of tables. It felt comfortable and clean overall, and the staff were friendly. I visited in the early evening, when there were already quite a few diners, and more kept arriving.

It seemed fine for a simple solo meal, too. Seeing the spacious room and many tables, I thought it would also work well for family meals or group gatherings.

How much are the kalguksu and side dishes?

The deulkkae memil kalguksu I ate cost ₩11,000, and the memil buchimgae was ₩9,000. These are the menu prices recorded in my original post dated Sep 6, 2026.

• Deulkkae memil kalguksu: ₩11,000
• Bibim makguksu (buckwheat noodles mixed with sauce) and mul makguksu (buckwheat noodles in cold broth): ₩11,000 each
• Suyuk (boiled meat): ₩23,000
• Mandu (dumplings): ₩9,000
• Memil buchimgae: ₩9,000

How were the perilla broth and buckwheat noodles?

The deulkkae memil kalguksu was generously portioned, and the seasoning suited my taste. It was hot enough to make me sweat a little as I ate, but I enjoyed the combination of chewy buckwheat noodles and nutty perilla broth.

The rich stock contained plenty of ground perilla seeds, and I kept going back for more broth. It tasted nutty on its own, and that flavor came through even more with the buckwheat noodles.

Unlike the thin buckwheat noodles I usually had in makguksu or soba (Japanese buckwheat noodles), the kalguksu noodles here were quite thick. Their mild flavor and chewy, house-made texture stayed with me.

What came on the side and in the kalguksu?

The only side dish was yeolmu kimchi (young radish kimchi). It was nicely fermented, with a sweet and tangy flavor that went well with the noodles. For me, it was enough without any other sides.

The kalguksu contained potatoes, aehobak (Korean summer squash), and green onions. It also had ongsimi (potato dumplings), which I was told were made at the restaurant. I especially liked their chewy texture, and they went well with the perilla broth. I found myself wishing the ongsimi were available as a separate dish.

How was the buckwheat pancake alongside the kalguksu?

The memil buchimgae was cooked thin and was both chewy and soft. Its mild buckwheat flavor made it a good accompaniment to the kalguksu.

It was lightly seasoned, on the plain side. It worked well dipped in the sweet and tangy sauce served alongside it, or eaten with the yeolmu kimchi. The green onions inside added a crisp bite that varied the texture.

Who would enjoy these dishes?

If you like the nuttiness of perilla seeds and the mild flavor of buckwheat, these dishes may suit you. The kalguksu and pancake I ate had gentle flavors, and I liked the chewy noodles and ongsimi. Their mild seasoning also made me think they would suit a family meal with children.