Sokcho cold noodle restaurant revisited: 40-day aged dongchimi, Topgol

Why did I go back to Sokcho Topgol Makguksu Main Branch?

Sokcho Topgol Makguksu Main Branch (속초탑골막국수 본점) is a makguksu (cold buckwheat noodle) restaurant I stopped at on day 2 of our 5-night, 6-day Gangwon trip. I'd been once before and loved it, so I came back.

Perilla oil buckwheat noodles, aged icy dongchimi (water kimchi) broth, suyuk (boiled pork), dumplings: everything is good, and I'd been telling myself I had to go back someday. The perilla oil, the buckwheat noodles and the dongchimi broth are all carefully aged or made in-house, so how could it not taste great? It's also only about a 2-minute walk from the beach, so it's an easy stop before or after playing.

Where is Sokcho Topgol Makguksu, and what about the parking discount?

The address is 12 Haeoreum-ro 188beon-gil, Sokcho, Gangwon, South Korea (ground floor). If you eat here, you get a 2-hour discount ticket for Sokcho Beach public parking lots 1, 2 and 3.

Opening hours

Weekdays (Mon–Fri) are 09:30–21:00, last order 20:10. Weekends (Sat–Sun) are 09:30–22:00, last order 21:10.

What are the inside and the wait like?

The dining room seats up to 52, so it's roomy and comfortable, with a cool interior that really feels like being on a trip. Even if you have to wait, a makguksu place turns tables fast, so the wait shouldn't be long. Groups of 10 or more must book in advance on Naver.

Good to know before you go

• One menu item per person
• Paid parking lots get up to 2 hours discounted
• Serving can be a little slow when there are lots of orders
• Make some memories at the photo zone next to the entrance!

What's on the menu at Sokcho Topgol Makguksu Main Branch?

The signature dishes are deulmemak (perilla oil buckwheat noodles, trademark filed with the Korean Intellectual Property Office), myeongtaehoe (seasoned raw pollack) and deulkkae makguksu (perilla seed noodles). All the noodles are said to be house-made, mixing squid ink, reishi and sanghwang mushrooms, and Bongpyeong buckwheat flour.

Sides are perilla kalguksu (knife-cut noodle soup), dumpling soup, giant dumplings, potato pancake, suyuk (large), solo suyuk, a kids' set, dotorimuk (acorn jelly) and jeonbyeong (thin rolled pancake). They also sell drinks, alcohol and homemade sikhae (sweet rice drink).

There's even a kids' set, so it's a great pick when you travel with children as a family. Corkage is free too!

Basic sides and the self-serve bar

You get young radish kimchi, seasoned shredded radish, ssamjang and salted shrimp as standard. Each table has perilla oil, mustard, vinegar and sugar, so add more to taste :)

If you need more side dishes, help yourself at the self-serve bar. All the tableware is there too, and thoughtfully, there's even a microwave just for baby food. You can also try yagwanmun (a herbal tea said to have various health benefits) for free.

How is the dongchimi made?

The dongchimi here is said to be aged for 40 to 45 days with a variety of fruits and other ingredients.

How does the icy dongchimi buckwheat makguksu (₩10,000) taste?

The buckwheat makguksu is ₩10,000. Pour in a fitting amount of the icy fruit dongchimi served alongside, mix and taste it first, then add the 4 seasonings on the table to taste for different flavors. The tangy, cool savoriness blended with soft, mild noodles felt clean rather than harsh, and the flavor was superb. It'd be just right for summer.

How do you eat the signature deulmemak (₩13,000)?

Deulmemak (perilla oil buckwheat makguksu) is the Main Branch's signature at ₩13,000. It's best mixed as thoroughly as you can with no other seasoning, then finished with dongchimi broth poured in when a little noodle is left.

The nutty perilla oil flavor is strong, and the seaweed flakes and sesame seeds double the nuttiness, while the fragrant perilla leaf neatly cuts the richness that could get heavy. Personally it's totally my thing, so I order it every time I go.

Solo suyuk (₩17,000) and giant dumplings

The solo suyuk (boiled pork) is ₩17,000, a manageable portion at a low price, so it's good when you just want a taste. Put myeongtaehoe on a piece of tender pork and you get the local flavor and it tastes even better.

The giant dumpling was steaming hot and packed full. The wrapper had a toasty aroma, which I think made it even better. Dip it in the special soy sauce.

The house-made noodles (mixed with squid ink, reishi and sanghwang mushrooms, and Bongpyeong buckwheat flour) and the yagwanmun can also be bought at the shop.

Which dish should you pick at Sokcho Topgol Makguksu?

If you like cool and tangy, go for the dongchimi buckwheat makguksu; if you like the nuttiness of perilla oil, try the deulmemak. The owner and staff are all super friendly. Each dish has a distinct personality, so it's fun to try several.

The friend I went with last time raved about everything, the dumplings, suyuk and mains, and the different friend I brought this time had exactly the same reaction.

The Ferris wheel and Sokcho Beach are a 1-minute walk away, and Cheongchoho Lake, Daepo Port and Jungang Market are about 5 minutes by car, so it's an easy Sokcho stop on the way. Topgol Makguksu, recommended ♡