Sokcho makguksu restaurant: large size adds a noodle bundle, Topgol

Makguksu is a must-eat when you visit Gangwon Province! I went to Sokcho Topgol Makguksu Main Branch, said to be one of the best Sokcho makguksu restaurants especially for its deulgireumemilmakguksu (perilla oil buckwheat noodles, deulmemak). Here's my record of enjoying the perilla oil noodles, plain makguksu, and suyuk (boiled pork), all satisfyingly good.

Where is Sokcho Topgol Makguksu, and where do you park?

Sokcho Topgol Makguksu Main Branch is a one-minute walk from Sokcho Beach's No. 1 public parking lot. All three public lots (1, 2, 3) offer 2 hours free, so there's plenty of time after eating to ride the Sokcho Eye Ferris wheel or stroll around Sokcho Beach!

As soon as I turned toward the beach after parking, there it was — Sokcho Topgol Makguksu! It's right next to Sokcho Beach, so it's also known as a favorite spot near the beach.

Pets are allowed, but only if fully enclosed in a carrier — no letting them out, just so you know.

Inside Sokcho Topgol Makguksu: seating and wait time

Sokcho Topgol Makguksu Main Branch is spacious with plenty of seating, but waits seem essential on weekends or peak season. Naver reservations are available, so I'd recommend booking ahead!

I noticed a lot of celebrity signatures on the walls too — it's gotten even more popular after YouTuber Hibab visited recently.

The menu and what we ordered

From the patent-registered signature deulmemak to plain buckwheat makguksu, myeongtaehoemakguksu, deulkkae bomb makguksu, seafood perilla buckwheat kalguksu, various sides, and even a kids' menu with a jjajang and fried egg combo — it's a great place to visit with kids too.

Sokcho Topgol Makguksu is also known for pressing its own noodles to order, mixing squid ink and mushroom powder into the dough. I ordered the deulmemak, myeongtaehoemakguksu, a gyubbaegi (large) buckwheat makguksu, and solo suyuk!

Side dishes and the solo suyuk plate

The basic side dishes are yeolmu kimchi (young radish kimchi) and mu saengchae (seasoned radish strips) — the yeolmu kimchi really goes well with everything. Extra sides or kids' tableware are available at the self-serve bar.

The solo suyuk arrived first. Despite the name, the portion is plenty even for 2–3 people to share as a side.

The ratio of lean meat to fat layer was just right — moist, nutty, exactly the textbook of well-boiled suyuk. It was even better paired with the pollack sashimi, and of course, incredible with the makguksu.

Deulmemak, pollack salad makguksu and the large buckwheat makguksu

The deulgireumemilmakguksu (deulmemak) was what I was most curious about while researching beforehand, since it gets so much praise — and wow, the freshly-pressed perilla oil aroma combined with perilla seed powder was unbelievably nutty and delicious.

The myeongtaehoemakguksu comes topped with pollack sashimi and cucumber, plus perilla powder, which adds a nutty flavor with a bit of spice that really wakes up your appetite.

The difference from plain buckwheat makguksu is whether pollack sashimi is included, and the gyubbaegi (large) portion really does add a whole extra bundle of noodles — I'd recommend reconsidering unless you have a big appetite.

How do you eat the fruit dongchimi?

For Sokcho Topgol Makguksu's fruit dongchimi (radish water kimchi), you pour a little into the plain and sashimi noodles and mix it in; for the deulmemak, they suggested adding a bit at the very end after enjoying it as is. It had a cool, sweet flavor with layers of apple and fruit aroma.

Mixing a little into the makguksu adds a refreshing sweetness that makes this Sokcho makguksu restaurant even more enjoyable.

Can you add more perilla oil?

Every table has perilla oil, mustard, and vinegar so you can adjust every dish to your taste. But the dishes are already delicious as they are — personally, adding perilla oil to makguksu tends to mute the sauce's own flavor a bit, so I'd recommend definitely ordering the deulmemak on its own to fully enjoy Topgol's perilla aroma.

It already seemed to have plenty of perilla oil in it, but adding more was still delicious — the Sokcho Topgol deulmemak.

I enjoyed a variety of dishes in different combinations, and it was so good I cleaned every single plate. Special noodles, great flavor, and a wide menu — if you're looking for a Sokcho makguksu restaurant, I'd recommend giving this one a visit!