Naengmyeon

Origin

Naengmyeon hails from Korea’s north and became a nationwide summer favorite. Noodles may be buckwheat, sweet potato, or kudzu starch—always springy and served cold with beef, pear, cucumber, and a boiled egg.

How to make them

1. 01

   Boil dried naengmyeon until chewy; they stay firmer than wheat pasta.

2. 02

   Rinse thoroughly in ice water and drain.

3. 03

   For mul naengmyeon, ladle into cold beef broth with ice.

4. 04

   For bibim naengmyeon, toss with gochujang-based sauce and toppings.

Storage

Dried noodles keep up to a year in a cool, dry place. Prepared bowls should be eaten immediately while ice-cold.

Popular dishes

• Mul Naengmyeon

  Cold noodles in tangy iced beef broth.

• Bibim Naengmyeon

  Spicy mixed cold noodles without broth.

• Hoe Naengmyeon

  Cold noodles topped with raw fish in some coastal variants.

• Pyeongyang Naengmyeon

  North Korean–style buckwheat noodles in a clear, lightly tangy iced broth.

• Jinju Naengmyeon

  A regional cold-noodle style topped with colorful garnishes and rich beef.