Dish · korean
Naengmyeon
Chewy buckwheat or starch noodles served in an icy, tangy beef or radish broth, topped with sliced brisket, pickled daikon, and half a boiled egg. Eaten cold, often with vinegar and mustard stirred in at the table.
Where it comes from
Naengmyeon is associated with Pyongyang and Hamhung in what is now North Korea, where cold winters and cold-stored broth shaped a noodle dish meant to be eaten icy, later carried south by refugees after the Korean War.
What cooks argue about
The two regional styles argue past each other: Pyongyang-style leans on a mild, watery broth with buckwheat noodles, while Hamhung-style uses chewier starch noodles in a spicier, less brothy sauce.
Versions
Nobody has published a naengmyeon here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
beef brisket
daikon
egg
rice vinegar