Aewolli Sun Memil MakguksuPerilla Oil Noodles, Cold Broth Noodles and Boiled Pork, Honestly Reviewed

Two similarly named shops, and my taste picked a side

Here is the part I want to write plainly.

Jeju Sun Memil Makguksu, which I visited earlier down in Seogwipo, had a better perilla oil aroma and simply suited me more. The way the perilla scent lifted, and the texture of the buckwheat, were closer to my taste there.

The names are confusingly similar, so to be clear: these are two different restaurants.

What it looks like

A top-down view of the table. In the stainless bowl at the top, buckwheat noodles sit in a clear broth with cucumber, shredded radish, meat and half an egg. In the large stainless bowl at the bottom, the bibim-makguksu is entirely covered in shredded seaweed, and on the black plate at the left sits the suyuk. Beside the suyuk are small dishes of garlic, green chili, a red sauce and a brown sauce.

I still ordered all three staples here

Perilla oil makguksu is not something I crave often, but it does come back to me now and then. When the perilla oil and the buckwheat land together properly, the bowl empties before you notice. I came here because of its reputation, and ordered the three staples as they come.

• Perilla oil makguksu — buried under a very generous layer of dried seaweed
• Cold-broth makguksu — clear broth, cucumber, half a boiled egg, a slice of beef
• Suyuk — boiled pork sliced thick

For two people this combination is the standard play. Split the two noodle bowls, add the pork, and you have seen everything the kitchen does.

But this is not a weak kitchen

I want this stated clearly. That was a personal preference, nothing more. Every dish here delivers what it is supposed to be.

The perilla oil makguksu tastes like proper perilla oil makguksu. The cold-broth bowl tastes like a proper cold-broth bowl. The pork tastes like proper suyuk. Nothing arrives half-made. If your route runs along the Aewol coastal road, there is reason enough to stop.

I didn't want to write a difference in taste as a difference in skill, so I kept those two apart.

The location works in its favor

It sits right on the Aewol coastal road, next to the Aewol cafe strip, which makes it easy to slot into a day.

• About 30 minutes by car from Jeju Airport — good as a first or last meal of the trip
• Walk the coastal road or move straight to a cafe afterwards
• The Handam coastal walking path is close by
• Craving something else in the same Aewol-eup area? Jejunagi's hitsumabushi takeout isn't far

For international visitors

Makguksu is a cold buckwheat noodle dish. A few things worth knowing on a first visit.

• The perilla oil version has no broth. The noodles are tossed in perilla oil (pressed from roasted perilla seeds) and a soy-based seasoning. Mix the seaweed through it
• The other version arrives in cold broth. If you are expecting a hot noodle soup, it will surprise you
• Neither dish is spicy at all. A safe choice if you cannot eat chili
• Perilla oil is not sesame oil. It is nuttier and heavier. The smell can read as unfamiliar at first — it is the whole point of the dish
• Suyuk is plain boiled pork. It comes unseasoned; dip it in the sauces served alongside
• These are buckwheat noodles, but wheat flour may be mixed in. If you need to avoid gluten, ask the restaurant directly. Do not assume 100% buckwheat from the word sun ("pure") in the name
• The minced green chili served on the side is hot. Leave it out if you cannot take spice

Go if

• ✅ You like perilla oil noodles, or want to try them once
• ✅ You have an Aewol coastal road day planned
• ✅ You like cold, clean-tasting noodles
• ✅ You cannot eat spicy food — this place is safe
• ⚠️ The closing day could not be confirmed. Check ahead if you are travelling far for it
• ⚠️ If perilla oil is unfamiliar to you, the cold-broth bowl is the gentler start