It wasn't that difficult: we mixed hot water with maguksu flour in a silver basin, made a hard paste out of it and cranked the paste through the noodle-making machine, which turns it into strips that then fall into a cauldron of hot water.
And being submerged into the hot water, it is cooked into noodles, which we could then eat.
And we ate it!
I just tried to remember that we were in a museum, and not a real restaurant, so that I wouldn't have high expectations that what I just made, we were about to eat! Ha-ha-ha!
A few ingredients and seasonings were mixed into the noodles and voila! A snack in the museum!
Luckily for me, I was able to save the bread from the Outback Steakhouse lunch which I then paired with my bowl of maguksu.
Now, where is the best maguksu restaurant in Seoul?