naengmyeon

Naengmyeon is a Korean dish of long, chewy cold noodles served in a cold broth or with a spicy sauce. The noodles are traditionally made from buckwheat flour, often mixed with potato starch or other flours, resulting in a pale, slippery texture. The dish is served in a metal or glass bowl chilled with ice, and the broth is typically a cold beef broth or dongchimi, a brine-based radish kimchi liquid.

Common toppings include cucumber, slices of Asian pear, a boiled egg, and sesame seeds; mustard and vinegar are frequently offered at the table to adjust the acidity and heat.

There are three main varieties. Mul naengmyeon features the cold broth itself, usually with slices of beef and the accompanying garnishes. Bibim naengmyeon is mixed with a spicy sauce—gochujang-based, with vinegar, sugar, and sesame oil—resulting in a bright, tangy dish without broth. Pyeongyang naengmyeon uses 100% buckwheat noodles, producing a pale color and a milder flavor, typically served with a lighter topping and little to no spicy sauce.

Historically, naengmyeon originated in Korean court cuisine and became associated with Pyongyang and Hamhung. It remains a popular summer staple in both Koreas and is widely found in Korean restaurants worldwide.