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H.D. PARK
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If you’ve ever been to a Korean BBQ restaurant, chances are you’ve encountered a cold, refreshing bowl of naengmyeon served at the end of your meal. But this iconic Korean dish is more than just a palate cleanser. It’s a culinary tradition rooted in regional history, seasonal eating, and bold flavor.
In this article, I would like to introduce what naengmyeon (냉면) is, when and how it’s typically enjoyed, popular side dishes that go with it, and the different types you’ll find across Korea.
What Is Naengmyeon?
Naengmyeon literally means “cold noodles” in Korean. It’s a dish made with long, thin noodles typically made from buckwheat, sweet potato starch, or arrowroot. Served chilled, naengmyeon is renowned for its refreshing qualities—perfect for Korea’s hot and humid summers.
As is the case with many traditional dishes around the world, it’s hard to pinpoint the exact origin of naengmyeon. However, the most well-known styles—Pyongyang naengmyeon (평양냉면) and Hamheung naengmyeon (함흥냉면)—carry the names of regions now located in North Korea, giving us some clues about where the dish may have first become popular. Regardless of its exact roots, naengmyeon has been enjoyed in Korea for generations, and today, it stands as a beloved dish—especially during the hot summer months.
When Do Koreans Eat Naengmyeon?
On a hot summer day, many Koreans crave a chilled bowl of naengmyeon for lunch or dinner. The refreshing cold broth paired with chewy noodles makes for a light yet satisfying meal. While naengmyeon is commonly found as a side dish in many restaurants, there are also restaurants that specialize entirely in naengmyeon, offering various regional styles and homemade broths. From June to August, these shops often see lines out the door, as people seek out the perfect bowl to beat the heat.
It is also worth mentioning that naengmyeon is often ordered after a rich, fatty Korean BBQ meal. This isn’t dessert in the Western sense—it’s more of a refreshing finale that helps cleanse the palate. The cold, vinegary flavors cut through the heaviness of grilled meats like galbi (갈비) or samgyeopsal (삼겹살), leaving diners refreshed and satisfied. Ordering naengmyeon after BBQ has become a cultural norm, and many BBQ joints even offer special combo deals that include it. If you want to learn more about Korean BBQ, checkout post about it here.
Different Types of Naengmyeon
There are two main types of naengmyeon, and both offer unique flavors and textures that cater to different preferences: mul-naengmyeon (물냉면) and bibim-naengmyeon (비빔냉면).
Mul-naengmyeon is served in a cold, often icy broth made from radish kimchi water (dongchimi). The broth is slightly tangy, subtly savory, and incredibly refreshing—especially in the summer heat. It’s usually topped with thinly sliced cucumber, Korean pear, half a boiled egg, and sometimes slices of cold beef brisket. The noodles, made from buckwheat or sweet potato starch, are long and chewy. The dish is known for its clean, balanced flavor and lightness, which is why it’s often enjoyed as a final course after Korean BBQ.
On the other hand, bibim-naengmyeon is served without broth. Instead, the noodles are mixed with a spicy, slightly sweet red pepper paste-based sauce (gochujang). This version is bold, punchy, and often packs a fair amount of heat. It’s also topped with familiar garnishes like cucumber, pear, and boiled egg. Many people love this version for its addictive spiciness and the way the sauce clings to the noodles.
Both types of naengmyeon are delicious in their own right, and choosing between them often depends on your mood or the weather—mul-naengmyeon is cooling and mild, while bibim-naengmyeon is fiery and bold.
Hard to choose between the two? Try my Online 돌림판(Dolimpan)— a customizable roulette wheel for deciding between mul and bibim naengmyeon, or anything else!
How to Eat Naengmyeon Like a Local
If it’s your first time trying naengmyeon, don’t worry—there’s a simple way to enjoy it like a pro. Korean cold noodles may seem unusual at first, but once you know the basics, you’ll see why they’re such a beloved part of the Korean dining experience.
Step 1: Don’t Be Surprised by the Scissors
When your naengmyeon arrives, you’ll likely be handed a pair of scissors. Don’t be alarmed—scissors are widely used in Korean cooking, especially for cutting long noodles, grilled meat, and even kimchi.
Naengmyeon noodles are known for being extremely chewy and long. That’s why it’s common to cut the noodles into 2 to 4 manageable sections. This makes it much easier to eat and helps the broth or sauce coat the noodles evenly.
Step 2: Taste the Broth First
If you’re eating mul-naengmyeon (물냉면), take a sip of the icy cold broth before adding anything. This gives you a chance to appreciate the delicate flavor of the base—usually made from dongchimi (radish water kimchi).
Step 3: Add Vinegar and Mustard to Your Taste
On the table—or sometimes served alongside your bowl—you’ll find two key condiments:
- Vinegar (식초): Adds acidity and brightness
- Spicy Mustard Sauce (겨자): Adds heat and sharpness
These are meant to be added to taste, not dumped in all at once. Start with just a little of each—maybe half a spoon of vinegar and a small dab of mustard—and mix gently. Taste again and adjust if needed. Be careful not to overdo it. Adding too much vinegar or mustard can overpower the broth and make it too sour or spicy.
If you’re having bibim-naengmyeon (비빔냉면), your noodles will already be coated in a spicy red gochujang-based sauce. You typically don’t need vinegar or mustard, but some people still add a touch of vinegar to lighten the spice. Give it a quick mix and enjoy!
What Side Dishes Go With Naengmyeon?
While naengmyeon can certainly be enjoyed on its own, it often shines even more when paired with the right side dishes. Especially at restaurants that specialize in naengmyeon, you’ll frequently see mandu (Korean dumplings) and suyuk (boiled meat slices) featured on the menu.
Soft, juicy, and often filled with pork or vegetables, mandu is a popular companion to naengmyeon. It adds a hearty contrast to the cold noodles, making the overall meal more satisfying. Some people like to dip mandu in a little soy sauce and eat it between bites of naengmyeon for a perfect balance of flavors and temperatures.
Suyuk is another classic pairing. These tender slices of boiled beef or pork are often served with a dipping sauce made of soy sauce, garlic, and chili. The richness of the meat complements the clean, cold taste of naengmyeon beautifully. In fact, many naengmyeon-specialty restaurants offer suyuk as a signature side.
For those eating naengmyeon as a 후식 (ending dish) after Korean BBQ, it’s not uncommon to save a few pieces of grilled meat to enjoy together with the naengmyeon. The combination of smoky, grilled pork belly or marinated beef with the cold, vinegary broth or spicy sauce is incredibly satisfying.
Some modern naengmyeon restaurants now serve grilled meat—such as pork belly or bulgogi—as part of the main meal, not just as a leftover from BBQ. This is a growing trend that combines the best of both worlds: the smoky depth of grilled meat with the refreshing bite of cold noodles.
As you explore Korean cuisine, don’t miss the opportunity to try naengmyeon. If you can, seek out both mul-naengmyeon and bibim-naengmyeon to experience the full range of flavors, from cool and clean to spicy and bold. Whether enjoyed after a Korean BBQ meal or as a refreshing main dish on a hot summer day, a well-made bowl of naengmyeon will show you exactly why this dish remains a national favorite among Koreans.
Best Restaurants for Naengmyeon
There are many excellent naengmyeon restaurants throughout Korea, and you’re likely to find a good one in any neighborhood. However, if you’re seeking an authentic experience, consider exploring the naengmyeon restaurants recognized by the Michelin Guide. These establishments have been highlighted for their exceptional quality and traditional flavors. See this Michelin Guide article for recommended naengmyeon spots in Seoul.
식사 맛있게 하세요! (Enjoy your meal!)
