Naengmyeon and noodles

Naengmyeon is thin, chewy noodles made from buckwheat or starch, served in icy broth or tossed in a spicy sauce. The two main styles are mul naengmyeon in cold broth and bibim naengmyeon with chili paste. It is a summer favorite but eaten year-round, and often ordered to finish a barbecue meal.

Pyongyang naengmyeon typically uses buckwheat-rich noodles in a subtle, lightly seasoned cold broth. Hamhung naengmyeon is known for very chewy noodles made from potato or sweet potato starch, tossed in a spicy sauce. Both names come from cities in North Korea, and both styles are widely enjoyed in the South.

The noodles are long and chewy, so staff often cut them with scissors, or you can do it yourself, to make them easier to eat. If a server asks whether you want them cut, answer as you prefer. Some Pyongyang naengmyeon fans prefer to eat the noodles uncut.

Naengmyeon restaurants usually set out vinegar and mustard so you can season the noodles to taste. They add tang and a sharp kick. Try the broth on its own first, then add a little at a time until you like the balance.

The broth is usually a meat stock, typically beef, sometimes pheasant or chicken, mixed with dongchimi radish kimchi brine. Each restaurant has its own recipe and ratio, so flavors vary a lot. Many serve it so cold that slushy ice crystals form on top.

Yes. Naengmyeon is often said to have originally been a winter dish, and many people, especially fans of Pyongyang style, eat it in any season. Naengmyeon restaurants commonly serve a cup of warm broth on the side to sip along with the cold noodles.

Kalguksu means knife-cut noodles: wheat dough sliced into thick, soft strands and cooked in anchovy, seafood or chicken broth. The warm, comforting soup is a rainy-day favorite. Popular versions include clam, chicken and perilla seed kalguksu, usually served with fresh geotjeori kimchi.

Janchi guksu is thin wheat noodles in anchovy broth, topped with seaweed, egg strips and zucchini. It was traditionally served to guests at celebrations such as weddings, and the long noodles symbolize long life and lasting bonds. Today it is an everyday, inexpensive meal.

Kongguksu is a summer noodle dish served in chilled, creamy soy milk made from ground cooked soybeans. It tastes rich and nutty. Some people season it with salt, while in some regions sugar is added. Many restaurants only offer it during the summer months.

Makguksu is buckwheat noodles served in cold kimchi broth or stock, or mixed with a spicy sauce. Chuncheon in Gangwon Province is especially famous for it. It has a strong buckwheat aroma and is topped with radish, cucumber and seaweed flakes, a more rustic cousin of naengmyeon.

Milmyeon is Busan's signature cold noodle dish, made with wheat flour and starch noodles served in icy broth or a spicy sauce. The most widely cited story is that refugees in Busan during the Korean War made it with readily available wheat flour instead of buckwheat, though other origin stories exist. The noodles are softer than naengmyeon.

Jjolmyeon is very chewy, thick noodles tossed with a sweet, sour and spicy chili sauce, bean sprouts, cabbage and boiled egg. It is widely said to have been invented in Incheon. It is a popular menu item at Korean snack shops.

Slurping noodles is not generally considered rude in Korea. Still, it is considerate to avoid very loud noises or splashing broth on others. At formal meals, eating more quietly is the safer choice. Cool hot broth on your spoon as you go, and let others eat at their own pace.

Bibim guksu is thin wheat noodles mixed with a sauce of chili paste, vinegar, sugar and sesame oil. It is spicy, tangy and sweet, topped with cucumber, kimchi and boiled egg. Served cold, it is especially refreshing in summer. Some places add lettuce or perilla leaves.

Sujebi is a close relative: instead of cutting noodles, wheat dough is torn by hand into thin flakes and simmered, often in anchovy broth with potatoes. Some restaurants mix it with knife-cut noodles and call it kaljebi. It is another popular rainy-day comfort food.

Many naengmyeon restaurants pour warm meat broth, or the water the noodles were cooked in, into a cup for you. It is meant to warm your stomach before or after the icy noodles. Buckwheat noodle cooking water, called myeonsu, has a mild nutty flavor.

Many, such as kalguksu, janchi guksu and jjolmyeon, are wheat-based, but naengmyeon and makguksu use buckwheat or starch. Glass noodles (dangmyeon) are usually made from sweet potato starch, though some use other starches. If you avoid gluten, ask, because buckwheat noodles often contain wheat flour too.

Finishing a rich barbecue meal with refreshing cold noodles is a classic Korean combination. Many barbecue restaurants offer smaller, cheaper portions of naengmyeon for this purpose. Some diners even wrap a piece of grilled meat around a bite of noodles.

Yes, noodle dishes almost always come as single servings, so they are perfect for solo diners. Noodle shops and snack bars turn tables quickly and often have counter seats. Grabbing a bowl at a noodle stall in a traditional market is also a fun experience.

Half a boiled egg often tops naengmyeon, jjolmyeon and bibim guksu. People have various theories about when to eat it, but there is no real rule. If you do not eat eggs, just ask for it to be left off when you order.