[One Hundred Years of Gourmet] The years of the noodles… 'Cheorwon Makguksu', a 60-year tradition
│ 100% beef bone broth and makguksu flavored with natural ingredients
Fifty-nine restaurants from around the country were selected for the “Hundred Years Restaurantâ€, which connects generations. These are places that have been silently meeting customers in one place for over 30 years. A place that impresses with “uniformity†while protecting faith and determination. These efforts have stolen the government's taste. The 59 restaurants selected directly by the Ministry of Small and Medium Venture Enterprises and the Small Commercial Market Promotion Corporation are currently known through the foodtech O2O (online and offline connection) platform “Shikishin.†Under the title “Hundred Years Gourmet,†AJU Keizai introduces the Hundred Years Restaurant, one by one, each weekend, a place filled with memories.
*Image source: daeseong_optic's Instagram
I think of it as being humiliated, and the bitter cold wave is raging, but cold food comes to mind even more these days. In particular, soba, which has a savory flavor the more you chew, goes great with both refreshing broth and sweet and spicy condiments! It's a classic menu that makes the most of your taste buds.
“Cheorwon Makguksu†is a makguksu specialty store that has been operating for 60 years this year. Kim Soon-oh, the second-generation president, is busy every morning trying to recreate his mother's taste. “Bibim Makguksu†is the signature dish of this restaurant, where you are greeted with hot noodles that soothe an empty stomach. Place spicy sauce, plain torn lettuce, and kimchi on top of well-rolled soba noodles. The noodles, which are characterized by their rich color made by mixing whole buckwheat and inner buckwheat in the noodle dough, are rinsed several times in cold water immediately after being boiled to show their suppleness and elasticity. Marinades are also unusual. Marinades made from carefully selected domestic fruits and vegetables are aged and stored in jars. Above all else, the secret of this restaurant is its rich beef bone broth. The first broth, which is boiled for 24 hours with Korean beef bones, about 10 kinds of vegetables, and herbal ingredients, is seasoned with soy sauce directly soaked and then boiled again for 24 hours to complete. The beef bone broth, which has been refined for two full days, enhances the aroma of soba and multiplies the umami of makguksu. If you want to enjoy the rich scent of soba, I recommend “Mizu Makguksu,†which has an attractive flavor. Other menus such as pork, beddae mochi, and dumplings that are easy to eat with makguksu are also available.
[Hundred Years PICK] Since ancient times, the Gangwon-do region has produced a lot of buckwheat, so noodles and rice crackers made from buckwheat have developed into local foods. There is a big difference in flavor and texture of makguksu depending on the content of the soba and the way it is cooked, and the noodles here are mixed with whole soba and inside soba to make use of the chewy texture while being chewy while being chewy. You can fully enjoy the philosophy of food taste in a bowl of makguksu.