Discover the Delightful Kotdeungchigi Guksu: A Buckwheat Noodle Delight from Jeongseon, Gangwon-do

In the picturesque region of Gangwon-do, where wheat was scarce, the locals found a unique solution – Kotdeungchigi Guksu, a delectable buckwheat noodle soup. Crafted with a famine crop, these noodles are a testament to the ingenuity and resilience of the Jeongseon people.

The traditional method of preparing Kotdeungchigi Guksu involves mixing buckwheat flour with cold water to create chewy, elastic noodles. The name “Kotdeungchigi Guksu” (hitting the tip of nose) comes from the playful way the noodles pop up and hit the nose when slurped enthusiastically.

Historically, the noodles were added directly to the boiling broth made with anchovies and kelp. However, modern interpretations have evolved, with the noodles now being boiled separately, rinsed in cold water, and then combined with the savory broth. This technique enhances the noodles’ elasticity, making them even more likely to deliver that satisfying “hit to the nose” experience.

The seasoning for Kotdeungchigi Guksu is a true reflection of Gangwon-do’s culinary heritage, featuring the region’s renowned homemade soy sauce. This unique blend of flavors creates a harmonious balance, perfectly complementing the chewy buckwheat noodles.

As you savor each slurp of Kotdeungchigi Guksu, you’ll be transported to the rugged landscapes of Gangwon-do, where resilience and culinary innovation have come together to create a truly remarkable dish. Discover the delightful history and flavors of this local treasure from Jeongseon.

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