Chilled Delight: Unveiling the Origins and Varieties of Korean Naengmyeon

In the tapestry of Korean culinary traditions, naengmyeon emerges as a uniquely refreshing dish, tracing its roots to the northern regions where it found its place as a winter delicacy during the Joseon Dynasty.

Characterized by its chilled presentation, naengmyeon features chewy noodles crafted from buckwheat or sweet potato starch. The dish comes to life with a cold, savory broth and an array of toppings, including pickled radish, cucumbers, a hard-boiled egg, and slices of brisket or cold fish.

Naengmyeon comes in various varieties:

  • Mul Naengmyeon (물냉면 – Cold Water Noodles): Served in a clear, icy broth made from beef or radish water kimchi.
  • Bibim Naengmyeon (비빔냉면 – Mixed Cold Noodles): Tossed in a spicy, tangy sauce along with various vegetables, delivering a flavor-packed experience.
  • Pyongyang Naengmyeon (평양냉면): Originating from North Korea, it maintains a simpler presentation with a mild broth.
  • Hamheung Naengmyeon (함흥냉면): Hailing from the city of Hamhung, it boasts a spicy and sweet flavor profile.

Naengmyeon is more than a dish; it’s an experience. Ideal for cooling off during hot summer days, it also holds a special place in winter, providing a unique contrast to the season. The interplay between the cold, chewy noodles and the rich, savory broth creates a delightful and satisfying culinary symphony.

Whether savoring the traditional mul naengmyeon or embracing the bold flavors of bibim naengmyeon, each bite of this Korean cold noodle dish is an exploration of history and culture, immersing yourself in a culinary legacy that captivates palates and hearts alike.

Mul Naengmyeon Recipe: Crafting Refreshing Korean Cold Noodles


  • 2 bundles of buckwheat or sweet potato starch noodles
  • 4 cups beef broth or radish water kimchi broth
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon mustard paste
  • Ice cubes (for serving)
  • Toppings: cucumber slices, pickled radish, half a boiled egg, and thin slices of brisket or cold fish (optional)


  1. Cook the Noodles:
  • Boil the noodles according to the package instructions. Once cooked, rinse them under cold water and set aside.
  1. Prepare the Broth:
  • In a bowl, mix the beef broth or radish water kimchi broth with soy sauce, sugar, rice vinegar, sesame oil, and mustard paste. Adjust the seasoning to your preference.
  1. Chill the Broth:
  • Place the broth in the refrigerator for at least an hour to enhance its cold and refreshing quality.
  1. Assemble the Dish:
  • Take the chilled noodles and place them in a serving bowl. Pour the cold broth over the noodles.
  1. Add Toppings:
  • Arrange cucumber slices, pickled radish, half a boiled egg, and slices of brisket or cold fish on top of the noodles.
  1. Serve with Ice:
  • Add a few ice cubes to the broth for an extra chill factor.
  1. Enjoy:
  • Mix the ingredients in the bowl before eating. The contrasting temperatures and flavors create a delightful experience.

Mul naengmyeon is not just a dish; it’s a culinary journey into the refreshing heart of Korean cuisine. Perfect for hot summer days, this dish offers a unique blend of textures and tastes that will leave you satisfied and invigorated.

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