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.

Common allergens: Buckwheat (wheat-free alternative available in Hamheung starch version), Egg in garnish

Make it at home

Yield Serves 2Hands-on 20 minTotal 3 hrDifficulty Moderate

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

  1. Chill the broth overnight; partially freeze for the authentic ice-cold texture. Season with vinegar, soy sauce and sugar to taste.
  2. Cook the noodles according to package instructions (usually 3 to 4 minutes). Rinse immediately under cold water, then in ice water.
  3. Use your hands to squeeze the noodles dry and form into a neat bundle in each bowl.
  4. Pour the chilled broth over the noodles. Add the beef slices, kimchi, and halved egg.
  5. 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.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat naengmyeon (cold noodles)

Naengmyeon (Cold Noodles) in Seoul

Woo Lae Oak ★ 4.4

North Korean₩₩₩Jung-guDaily 11:30-21:00

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.

Signature: Pyongyang naengmyeon, Bulgogi

Order: Pyongyang-style naengmyeon: the original cold noodle bowl, buckwheat noodles in a clean savoury hanwoo bone broth, served ice cold with a slice of beef.

Tip: Add the thin slices of cold beef from the side dish to the noodle bowl; it is part of the intended eat.

62-29 Changgyeonggung-ro, Jung-gu, Seoul

Ojangdong Hamheung Naengmyeon ★ 4.2

North Korean noodles₩₩Jung-guDaily 11:00-21:00

Open since 1953, Ojangdong serves Hamheung-style naengmyeon: potato starch noodles notably chewier than Pyongyang style, best in the spicy bibim version.

Signature: Bibim naengmyeon, Mul naengmyeon

Order: Bibim naengmyeon: chewy potato starch noodles tossed in a sweet-spicy red sauce with cold beef and a soft-boiled egg.

Tip: Hamheung noodles are chewier than Pyongyang style; cut with scissors at the table if you prefer shorter strands.

108 Mareunnae-ro, Jung-gu, Seoul

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