It has bitter taste because it was made by pollution free Chik and it promotes the liver, detoxifying alcohol in the liver. It is good for constipation through elimination of poisons in the bowel.

Chik is originally from Asia and the old root is a fleshy plant. Its juice is sweet and is used as a substitute food in times of famine. The starch, which is extracted from Chik, is used as a material in rice cakes and cookie, and it contains "Diedjain" which releases blood clots, and its juice has an analgesic function. In the traditional treatment, it is used as an antidote for thirst, headache, and back pain. Chikguksu is one of the special foods of summer along with Mackguksu of Chunchon. Its main ingredient is Chik and it is made with all sorts of spices and bullion. Its flavor is determined by meat stock and thickness of noodle like Mackguksu. It has unique flavor and its flavor is handed down from the past like tradition. Its recipe is easy and its simultaneously bitter and sweet flavor provides us with coolness in summer. When we don't use meat stock, it is called mixed Chikguksu. The type of Guksu depends on your taste. You can eat in the Gangchon area and under Gugok valley.