mak-guksu
Sign in to saveMak-guksu () or buckwheat noodles is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar. It is a local specialty of Gangwon Province, South Korea and that province's capital city Chuncheon. Jaengban-guksu is a type of makguksu in which buckwheat noodles and various vegetables are mixed in a tray.
In the Vinony graph
Vinony's link graph records 288 inbound references to mak-guksu, and connects out to cellophane noodles, pho and sōmen.
It is catalogued under topics including Buckwheat dishes, Chuncheon and Cold noodles.
Vinony links it to 7 Wikipedia language editions.
Wikidata facts
- Subclass of
- food
- Has part
- noodle
- Country of origin
- South Korea
- Image
- Korean.food-Makguksu-01.jpg
Show 3 more facts
- Commons category
- Makguksu
- indigenous to
- Gangwon Province
- native label
- 막국수
Sources (1)
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Encyclopedic overview
6 sectionsContents
- History
- Ingredients and preparation
- Festivals
- See also
- References
- External links
Mak-guksu () or buckwheat noodles is a Korean buckwheat noodle dish served in a chilled broth and sometimes with sugar, mustard, sesame oil or vinegar. It is a local specialty of Gangwon Province, South Korea and that province's capital city Chuncheon. Jaengban-guksu is a type of makguksu in which buckwheat noodles and various vegetables are mixed in a tray.
== History == Mak-guksu was originally eaten in the winter as a late-night snack in Chuncheon and Pyongyang. The earliest record of the word "makguksu" in print media is a newspaper article in 1934. The dish began to be eaten in all seasons in the 1970s.
Excerpted from Wikipedia’s “mak-guksu” article, available under the CC BY-SA 4.0 licence.