Korean Naengmyeon (Cold Noodle Soup)

Naengmyeon, South Korea’s beloved cold noodle soup, is a dish that refreshes both body and spirit, especially during the hot, humid days of summer.

With its chilled broth, chewy buckwheat noodles, and an array of crisp toppings, it’s a culinary masterpiece that strikes the perfect balance between simplicity and sophistication.

Beyond its cooling qualities, Naengmyeon offers a delightful journey into Korean culture and tradition, encapsulating flavours that have been cherished for centuries.

What Is Naengmyeon?

Naengmyeon, which translates to “cold noodles,” is a Korean dish traditionally served in an icy broth or with a tangy, spicy dressing. There are two main variations: Mul Naengmyeon, where the noodles are served in a chilled, savoury beef or radish based broth, and Bibim Naengmyeon, where the noodles are coated in a spicy, sweet, and tangy sauce.

The dish features long, thin noodles typically made from buckwheat, though variations with sweet potato or arrowroot starch add unique textures and flavours.

Naengmyeon is often garnished with slices of cucumber, Korean pear, and boiled egg, with some versions including thin slices of beef or pork. The interplay of icy broth or bold sauce with the chewy noodles creates a dish that’s light yet satisfying, making it a favourite across South Korea and beyond.

Ingredients and Taste

The ingredients in Naengmyeon are deceptively simple, yet they come together to create a dish of remarkable depth. The star of the dish is the noodles, traditionally made from buckwheat, which give them a slightly nutty flavours and a uniquely elastic texture.

The broth in Mul Naengmyeon is often made by simmering beef or radish for hours, then chilling it to achieve a clean, savoury taste. To elevate the broth’s flavours, a touch of tangy vinegar and a hint of mustard are usually added just before serving, creating a delightful balance of savoury, sour, and spicy notes.

Toppings such as julienned cucumber, crisp slices of Korean pear, and a perfectly boiled egg add layers of texture and subtle sweetness, while thinly sliced meat lends a savoury richness.

For Bibim Naengmyeon, the noodles are coated in a vibrant red sauce made from gochujang (Korean chili paste), vinegar, sugar, and sesame oil, creating a spicy, tangy, and slightly sweet flavours profile that pairs beautifully with the chewy noodles.

Each bite of Naengmyeon offers a refreshing contrast of textures and temperatures, making it a dish that’s both invigorating and deeply satisfying.

A Taste of History

Naengmyeon has its roots in North Korea, particularly in the regions of Pyongyang and Hamhung, where it was originally a winter dish enjoyed for its cooling properties despite the cold weather.

Traditionally, it was made with simple, locally available ingredients like buckwheat flour and radish kimchi broth. Over time, it evolved into a beloved dish enjoyed year round, particularly in the south where the warmer climate made its refreshing qualities even more appealing.

The dish gained nationwide popularity in South Korea after the Korean War, as families migrated south and brought their culinary traditions with them.

Today, Naengmyeon is considered a staple of Korean summer cuisine, though it remains deeply connected to its northern origins. Whether enjoyed in a fine dining restaurant or a humble street side eatery, it continues to bring people together, offering a taste of Korea’s rich culinary heritage.