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조선시대 식량부족이었던 강원도 내에서 주 작물인 메밀로 면을 만들어 김칫국등에 비벼 말아 먹는 것에서 유래된 막국수는 김칫국물과 차게 식힌 육수를 반씩 섞으면 더욱 좋습니다. 구수하고 담백한 맛이어야 하기 때문에 고기류나 파 ·마늘 등의 양념은 막국수 본래의 맛을 해칩니다.
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