A bowl of cold noodles for a hot summer day.

Cold noodles (naengmyeon – 냉면) are one of the signature dishes of the Korean Peninsula (including South Korea and North Korea). It's also a favorite summer dish among Koreans, as the coolness of the noodles relieves the heat of the sweltering summer. Furthermore, cold noodles are considered a quintessential Korean dish by the international community.

The origin of cold noodles

Cold noodles originated in Pyongyang during the mid-Goryeo period. According to a 1973 North Korean cookbook, cold noodles first appeared in the Andong region of the Taedong River (present-day Pyongyang). The practice of kneading buckwheat flour to make noodles dates back to ancient times. Ancient records from the mid-Goryeo period describe the technique of "mixing noodles into cold broth and eating."

According to legend, King Gojong of Joseon was very fond of cold noodles. He bought noodles from a noodle shop outside the Deoksho Palace, added sliced ​​meat, pears, and pine nuts, and ate them. This noodle dish was later modified and became a dish served in the royal court whenever the weather turned hot.

Gradually, this unique noodle dish became enjoyed by the aristocracy in the summer because it was an easy-to-eat soup, and additionally, the ingredients in the cold noodles had a very good effect on regulating the body in hot weather.

Later, when ice was mass-produced, cold noodles also became more popular because of their simple recipe, readily available ingredients, and ease of preparation.

Today, cold noodles have become a distinctive feature of Korean culinary culture. Among the countless noodle dishes in the world, cold noodles are perhaps the most unique, served with ice.

Cold noodles in Korean cuisine

Unlike other Asian countries, such as Vietnam, which considers rice the primary source of carbohydrates, Korean cuisine offers a diverse range of carbohydrate-rich dishes: rice, noodles, rice cakes, etc. Among these, noodles are considered a source of pride for Koreans due to their varied preparation methods and delicious flavors.

Cold noodles are usually made from buckwheat flour, arrowroot flour, sweet potato flour, potato flour, etc., so they are darker in color and chewier than regular noodles.

Korean cold noodles can be stir-fried glass noodles, stir-fried noodles, dry noodles, or noodles with a cool, refreshing broth. This dish is often served in metal bowls with cucumber, Korean pear, slices of pickled radish, boiled egg, or beef. Traditionally, the long noodles are not cut, as they symbolize longevity and good health.

Cold noodles

Cold noodles are a common sight in Korean dramas. However, have you ever wondered why each drama features a different version of cold noodles? Just like instant noodles have varieties like shrimp noodles, beef noodles, and pork rib noodles, cold noodles come in many types. So many that no one knows exactly how many there are, not even Koreans or North Koreans. Generally, a bowl of cold noodles will contain cucumber, boiled egg, sesame seeds, and a few slices of pear. Each type of cold noodle has its own preparation method and additional ingredients. Below are 9 types of cold noodles familiar to Koreans.

Naengmyeon

Naengmyeon comes in two types: Naengmyeon-mul and Naengmyeon-bibim. The main difference between these two types of noodles is the broth and the texture of the noodles.

Naengmyeon-mul is eaten with cold broth, while Naengmyeon-bibim is mixed with a spicy sauce and ingredients similar to bibimbap. Regarding the noodles, because they are made from potato or sweet potato starch, the noodles in Naengmyeon-bibim are chewier than Naengmyeon-mul noodles, which are made from buckwheat flour.

Makguksu

The name of this Korean cold noodle dish is inspired by its presentation. In Korean, "Mak" means "circle" and "guksu" means "noodles," so "circular noodles" comes from the fact that the noodles are rolled into a cylindrical shape in the center of the bowl, and diners have to break up the cylinder before eating.

Kongguksu

Unlike other Korean cold noodles, the broth of Kongguksu is made from a mixture of ground soybeans and salt. Kongguksu cold noodles are made with vegan ingredients such as cucumber and radish kimchi, creating a wonderfully refreshing feeling on hot summer days.

Jjolmyeon

Similar to Naengmyeon, Jjolmyeon is not served with broth but is mixed with a sweet sauce. Korean cold noodles Jjolmyeon combine various ingredients such as bean sprouts, boiled eggs, cucumber, and a red sauce, resulting in a visually appealing and attractive dish.

Milmyeon

The only difference from the aforementioned Korean cold noodles is that Milmyeon uses wheat noodles – due to the scarcity of buckwheat during the Korean War. Additionally, like Naengmyeon, Milmyeon is also served in two styles.

Naeng-kalguksu

Naeng-kalguksu is a unique Korean cold noodle dish with thick noodles, also made from wheat. These chewy, thick noodles, combined with a chicken broth infused with soybean powder and Korean squash, and served with kimchi, radish, and cucumber, create a rich, savory, and unforgettable flavor.

Chogyeguksu

If you're tired of boiled eggs but are craving the flavor of Korean cold noodles, you can try Chogyeguksu. With its main ingredient being lean chicken seasoned with vinegar and mustard, along with a broth made from beef, pork, or fish, it offers a unique flavor and provides plenty of nutrients. Chogyeguksu is also served with pickled radish and pickled cucumber to enhance the taste.

Japchae

Japchae is a type of Korean noodle dish, considered by Koreans to be a variation of cold noodles. Although there are also noodle dishes in Vietnam, Japchae has very different ingredients such as sesame oil, shiitake mushrooms, sesame seeds, mung beans, and beef. This noodle dish usually has a light brown color from the sesame oil, harmoniously combined with the colors of the other ingredients.

Jeangban Guksu

Jeangban Guksu is served with a variety of vegetables arranged around the noodles on a large tray, which is why it's often jokingly called "noodle hot pot." The vegetables accompanying Jeangban Guksu also have incredibly diverse flavors such as sour, spicy, sweet, and bitter, along with a rich, spicy sauce that balances the flavors of the dish.

Bo Di