If you think you know noodles, wait until you try naengmyeon.

This traditional Korean dish stands apart from any noodle dish with its unique texture and distinctly cold temperature. Especially popular during hot summer months, naengmyeon comes in two main varieties: mul-naengmyeon served in a refreshing broth, and bibim-naengmyeon where noodles are tossed in spicy chili paste.

In the world of naengmyeon, the two Koreas are closely connected.

The Hamhung-style naengmyeon, originating from North Korea‘s Hamhung province and now popular in South Korea, is known for its ultra-thin, chewy noodles made from a mix of buckwheat and potato or sweet potato starch. These resilient noodles don’t break easily, so it is customary to cut them with scissors before eating. (Note: Koreans have separate scissors for cutting food.)

On the other hand, Pyongyang-style naengmyeon, from North Korea’s capital, features less chewy noodles and a milder broth, often described as an acquired taste.

(Naengmyeon, Korean cold noodles, chilled buckwheat noodles, refreshing naengmyeon soup, traditional Korean cold noodle dish)