Pyongyang (North Korea) and Hamhung (North Korea) — the two traditional regional styles. Mul naengmyeon (in broth) is the Pyongyang style; bibim naengmyeon (in gochujang sauce, no broth) is the Hamhung style. Both became national Korean dishes after the Korean War, when North Korean refugees brought the tradition South.
Naengmyeon (cold noodles) is Korea's summer dish — thin, chewy buckwheat and sweet potato noodles in an ice-cold, slightly tart beef broth, topped with half a hard-boiled egg, julienned cucumber, pear, and a slice of beef. The broth should be deeply flavoured, cold enough to have ice crystals, and slightly sour. The noodles have a unique springy, semi-translucent texture from the buckwheat. It is traditionally eaten in summer and after Korean BBQ.
Traditionally eaten after Korean BBQ (the cold broth after the hot, fatty meat) or in the height of summer. Dongchimi (radish water kimchi) liquid is the traditional naengmyeon broth base in some preparations.
{"The naengmyeon noodles: dried buckwheat and sweet potato starch noodles — these specific noodles have an elastic, chewy, slightly translucent quality that regular noodles cannot replicate","The broth (mul naengmyeon): chilled beef broth, seasoned with soy, sugar, rice vinegar, and mustard. The broth must be cold enough to have small ice crystals — serve with ice cubes if needed","The tang: the sourness in naengmyeon comes from rice vinegar added to the chilled broth. The sour-sweet balance is the critical seasoning note","Noodle cooking: boil the noodles for 3-4 minutes, then immediately transfer to ice water and rinse aggressively until the noodles are completely cold and separated","Toppings: half hard-boiled egg, julienned cucumber, sliced Asian pear, sliced cold beef (from the broth), and a small amount of gochugaru","Mustard and vinegar: served on the side for the diner to season further at the table"}
The moment where naengmyeon lives or dies is the broth temperature — it must be below 4°C when served. Chill the broth overnight and taste: it should be bright, clear, slightly sour, and deeply savoury. Place a metal bowl in the freezer for 30 minutes before service. The noodles and toppings should be cold. The broth is ladled cold into the frozen bowl, producing the characteristic half-frozen surface.
{"Warm broth: naengmyeon must be served in ice-cold broth — room temperature defeats the purpose of the dish","Under-rinsing the noodles: the noodles continue cooking in their own heat unless shocked in ice water and rinsed immediately","Over-vinegaring the broth before serving: the sour note should be present but the diner should add more to their taste at the table"}