Naengmyeon are cold noodles served in ice-cold bone broth (mul) or in a spicy vinegar sauce (bibim). Pyongyang style uses buckwheat; Hamheung uses starch.

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.

Where to eat Naengmyeon (Cold Noodles) in Seoul

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Make it at home

Serves 23 hrModerate

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.

Editor tip. 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.

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