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Makguksu
''Makguksu'' is a Korean buckwheat noodle dish served in a chilled broth, sometimes served with sugar, mustard, sesame oil or vinegar.〔Kim, Violet ("Food map: Eat your way around Korea" ) ''CNN Go''. 6 April 2012. Retrieved 2012-04-12〕 It is a local specialty of the Gangwon province of South Korea, and its capital city, Chuncheon.〔 (Makguksu ) at Doosan Encyclopedia〕
== Ingredients and preparation ==
''Makguksu'' is closely related to ''naengmyeon'', the archetypal Korean cold noodle dish. Its differences lie in the high concentration of buckwheat flour in its noodles, the result of the grain's status as a staple crop in the Gangwon-do area, and the use of greater amounts of vegetables. The dish gets its name—"rough noodles"—from the fact that the buckwheat used is generally unhulled.
''Makguksu'' is usually prepared directly from buckwheat crop, soaked, and ground into a paste. Since buckwheat is less glutinous than most grains, buckwheat flour is particularly difficult to knead, roll, and slice into noodles by hand; thus, the noodles are often created in a hand-cranked noodle-making machine instead.
It is difficult to generalize regarding ''makguksu'''s accompanying ingredients. Ingredients are traditionally determined by the customer rather than the restaurant owner, and many restaurants also carry their own unique flavoring recipes. In most cases, ''makguksu'' is very spicy, sometimes seasoned with ''gochujang'' (hot pepper paste). Various types of kimchi can be added as well: ''nabak kimchi'', ''dongchimi'' or ''baechu kimchi''.〔 (Makguksu ) at Encyclopedia of Korean Culture〕 Many recipes also add various vegetables and/or soy sauce. ''Banchan'' (side dishes) vary in equal measure. In the Chuncheon area, the dish is frequently accompanied by boiled beef or pork; elsewhere, it may be served with ''bindaetteok'' (mung bean pancakes) or ''gamjajeon'' (potato pancakes).
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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