Naengmyeon 

Unlike most noodle soups, naengmyeon is served cold, often in a metal bowl to keep it chilled. The noodles, which are thin and chewy, are made from various starches such as buckwheat, sweet potato, or potato. It is often considered a cooling summer food and includes toppings like thinly sliced cucumber, quick-pickled radish, Korean pear, a boiled egg, and, depending on preference, slices of beef. 

There are two main types of naengmyeon.  Mul naengmyeon is served in a cold broth, usually made from beef or dongchimi (radish kimchi water).  Bibim naengmyeon is a dry version where the noodles are mixed with a spicy gochujang (chili paste) sauce instead of broth. 

In South Korea, beef broth is the most common base for mul naengmyeon, while in the North, other broth types, such as pheasant, are used. Diners can adjust the flavor by adding vinegar or mustard oil for acidity. Some variations of naengmyeon include spicy elements, such as gochujang sauce, and though rare, there are even hot naengmyeon variants, where the noodles are served in a hot broth. 

You’ll find noodles and toppings for naengmyeon, plus ingredients to make your own broth throughout all Uwajimaya stores.