
Though the Korean Peninsula has been divided for over half a century, North Korean culinary traditions live on in the South, passed down through generations of refugee families.
An undisputed standout is Pyongyang naengmyeon -- buckwheat noodles in ice-cold beef broth, considered by many the crown jewel of North Korean cuisine.
The magic lies in its delicate broth. Old-school spots blend beef, chicken, pork, and sometimes pheasant to create a subtle, refined stock. The result is a stark contrast to its cousins elsewhere, which often come doused in sweet-sour soup or spicy paste.
Their noodles tend to break more easily due to higher buckwheat content. Toppings are sparse but purposeful: pickled radish, half a boiled egg, a few slices of beef at most. From its mild flavors to its understated presentation, an unmistakable sense of restraint defines the dish.
Pyongyang naengmyeon has gained a devoted following in recent years, with Seoul‘s top spots drawing long lines year-round.
It’s also become one of Korea‘s most hotly contested dishes -- its detractors find it bland and boring, while fans praise its subtle charms.
Ready to pick a side? This bowl of living history awaits your verdict.
(Pyeongyang naengmyeon, Pyeongyang-style cold noodles, buckwheat noodles in cold broth, North Korean-style naengmyeon, chilled noodle soup from Pyeongyang)