Naengmyeon came originally from what is now North Korea and became a beloved dish in the South. There are two great traditions.
Two main types
- Pyongyang-style (평양냉면) — buckwheat noodles in a clear, subtle beef broth. It can taste almost plain at first, but it has a devoted following.
- Hamhung-style (함흥냉면) — thin, very chewy starch noodles, best known as bibim-naengmyeon mixed with sweet and spicy chili sauce.
Good to know
You will usually be asked whether you want mul (in broth) or bibim (mixed with sauce). The noodles are long, so restaurants often cut them with scissors. A dash of vinegar and mustard is the classic seasoning, and naengmyeon is a popular way to finish a Korean barbecue dinner.