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History
Naengmyeon originates from North Korean cities: Pyongyang developed the mul (broth) version using buckwheat noodles in clear hanwoo bone broth, while Hamheung developed the bibim (mixed) version using potato or sweet potato starch noodles in a spicy sweet sauce. After the 1945 partition and the Korean War, North Korean refugees carried both recipes to Seoul. Restaurants like Woo Lae Oak (founded 1946) were established by North Korean families and kept the Pyongyang tradition alive. Naengmyeon is eaten year-round in Korea but is especially consumed in summer as a cooling dish.
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Common allergens: Buckwheat (wheat-free alternative available in Hamheung starch version), Egg in garnish
Make it at home
Ingredients
- 200g dried buckwheat naengmyeon noodles
- 1 litre cold beef bone broth (dongchimi broth or clear beef stock, chilled and partially frozen)
- 200g cooked beef brisket, thinly sliced and chilled
- 2 tablespoons Korean white radish kimchi (nabak kimchi or water kimchi), sliced
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 boiled eggs, halved
- Sesame seeds and mustard to serve
Method
- Chill the broth overnight; partially freeze for the authentic ice-cold texture. Season with vinegar, soy sauce and sugar to taste.
- Cook the noodles according to package instructions (usually 3 to 4 minutes). Rinse immediately under cold water, then in ice water.
- Use your hands to squeeze the noodles dry and form into a neat bundle in each bowl.
- Pour the chilled broth over the noodles. Add the beef slices, kimchi, and halved egg.
- Serve with a small amount of mustard and extra vinegar on the side; guests add these to taste.
Tip from the editors. The broth must be genuinely cold, nearly slushy. If the broth is merely refrigerator-cold the dish falls flat. Add ice to the bowl if needed.
Where to eat naengmyeon (cold noodles)
Naengmyeon (Cold Noodles) in Seoul
Woo Lae Oak ★ 4.4
Open since 1946, Woo Lae Oak is Seoul's institution for Pyongyang-style naengmyeon: cold buckwheat noodles in clear hanwoo bone broth, in the Michelin Guide.
OrderPyongyang-style naengmyeon: the original cold noodle bowl.
TipAdd the thin slices of cold beef from the side dish to the noodle bowl; it is part of the intended eat.
Ojangdong Hamheung Naengmyeon ★ 4.2
Open since 1953, Ojangdong serves Hamheung-style naengmyeon: potato starch noodles notably chewier than Pyongyang style, best in the spicy bibim version.
OrderBibim naengmyeon: chewy potato starch noodles tossed in a sweet-spicy red sauce with cold beef and a soft-boiled egg.
TipHamheung noodles are chewier than Pyongyang style; cut with scissors at the table if you prefer shorter strands.
More places near Woo Lae Oak and Ojangdong Hamheung Naengmyeon
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
- Gwangjang Market Market, about 400 m away
- Gwangjang Market Bindaetteok Stalls Street food, about 400 m away
- Gwangjang Market Stalls Street food, about 400 m away
- BLU Seoul Vegan, about 550 m away
- Euljiro Jjajangmyeon Alleys Chinese, about 850 m away
- La Yeon Korean, about 1.3 km away
More cities are in research. Want naengmyeon (cold noodles) covered somewhere specific? Tell us where you want to eat.