Sokcho perilla oil makguksu with suyuk, garlic and salted shrimp

What is deulmemak at Sokcho Topgol Makguksu?

I was hunting for a good makguksu (buckwheat noodle) spot in Sokcho and ended up at Sokcho Topgol Makguksu. What I ordered was called deulmemak, short for deulgireum memil-makguksu — perilla oil buckwheat noodles — and the name alone had me curious. I already like buckwheat noodles in general, but this deulmemak hit me with a strong, nutty perilla oil aroma from the very first bite, and it was genuinely delicious. It's not aggressively spicy or salty — the flavor stays clean and savory — but the more you chew, the more the buckwheat's nutty character comes through, and I kept reaching for my chopsticks.

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

The restaurant is very close to Sokcho Beach, and there's parking support at a nearby public lot.

Alright, let's head into this great-looking place

How the deulmemak noodles taste

Order placed!

The noodles held their texture well without going mushy, with just the right bounce. The nutty perilla oil had soaked into the noodles nicely, and the seasoning wasn't overdone, so you could really taste the buckwheat itself. At first I ate it plain, savoring the nutty, clean flavor, then mixing in bites of the side dishes brought out a different charm. Perilla oil noodles can sometimes feel a bit heavy, but Topgol's deulmemak kept things clean enough that I could eat the whole bowl without feeling weighed down.

Finished off the whole plate of radish salad... so good

All the side dishes were neat, tasty and refreshing, and they went really well with both the pork and the noodles

Suyuk with seasoned pollack salad: the best bite

Along with the deulmemak, I also ordered suyuk (boiled pork belly). The pork was well cooked and tender, not chewy at all, so it was easy to eat. It was mild and soft even on its own, but pairing it with the pollack salad and radish kimchi that came alongside made the flavor combination much richer. Piling the tangy, sweet and savory pollack salad onto the soft, mild suyuk, then adding a crunchy bite of radish kimchi, brought together a great mix of flavors and textures in one mouthful.

And a bite with garlic — king combo

The spicy pepper and salted shrimp combo was great too

And the kimchi — need I say more

How to eat it: add a ladle of dongchimi broth

There's a way of eating this I really want to recommend. After you've eaten some of the deulmemak, add a ladle of dongchimi (radish water kimchi) broth and mix it in. Adding the dongchimi broth to the nutty perilla oil buckwheat noodles brings out a bright, refreshing flavor. Starting off clean and nutty, then switching things up with the dongchimi broth at the end, meant I got to experience two different styles in a single bowl. It was especially good as a way to finish the meal — the dongchimi broth cleared out the lingering nuttiness of the perilla oil, so even the very last bite tasted great.

When traveling in Sokcho, people tend to go for famous foods like mulhoe (cold raw fish soup), hoe (raw fish), or dakgangjeong (fried chicken), but if you're after a clean, satisfying meal, makguksu is also a great choice. Among makguksu options, Topgol's deulmemak has a different charm from the usual seasoned makguksu. If you prefer the nuttiness of perilla oil and the clean taste of buckwheat noodles over something more intense, this is a menu you'll be satisfied with.

Mix it, mix it!!

Ah, cleaned my bowl completely, it was so delicious

Worth a return visit to Sokcho Topgol Makguksu?

Having tried it this time, I think I'd come back the next time I'm in Sokcho. I'd want to order the deulmemak again, eating it nutty at first and finishing with dongchimi broth for a refreshing close. The suyuk was also tasty enough that I'd think about ordering it again too. If you're looking for perilla oil makguksu in Sokcho, remember Topgol's deulmemak — it's a place where you can enjoy nutty buckwheat noodles alongside tender suyuk.