Gogi Guksu (고기국수) - Soup Version

Gogi Guksu, literally "meat noodles," is a hearty soup-based noodle dish that originated on Jeju Island, South Korea. Unlike the drier, sauce-tossed versions sometimes found in mainland Korea, the Jeju soup version is defined by a clear, deeply savory pork bone broth that simmers for hours to extract richness. The dish typically features thick, chewy wheat noodles (guksu) and generous slices of boiled pork belly or shoulder, often served with a light soy-based seasoning and fresh scallions.

What distinguishes a great bowl is the broth’s purity and depth—clean yet robust, with no cloudiness from excess fat—paired with tender, perfectly cooked pork that retains a mild sweetness. The noodles should be al dente, offering a satisfying chew that carries the broth. For the soup version, a well-balanced garlic and chili garnish can be added at the table to adjust heat and pungency.

Mark Wiens, a prominent food creator, visited the eponymous venue **Gogi Guksu (고기국수)** in Cheju, South Korea, and praised its rendition of the dish. He noted the broth’s clarity and the way the slow-cooked pork absorbed the soup’s flavor. Regional variations across Jeju Island sometimes incorporate local seafood like abalone or a heavier use of sesame oil, but the core remains a simple pork-and-noodle harmony. Modern versions in Seoul may include extra toppings such as kimchi or a soft-boiled egg. The soup style is particularly beloved during Jeju’s cooler months, where the warm nourishing broth provides comfort and sustenance.