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Korean-style serving of Pyongyang naengmyeon

평양냉면 · Pyongyang naengmyeon

Pyongyang naengmyeon

평양냉면

What exactly is it?

Pyongyang-style naengmyeon centers on buckwheat noodles and chilled broth. Its strands generally break more readily than starch-heavy noodles. Broths vary in meatiness and acidity and may taste restrained if you expect a strong chili dressing.

Main ingredients

Buckwheat noodles, chilled meat broth and/or dongchimi, radish, sliced meat, egg

Ordering and serving

Try the broth and noodles separately first to notice the buckwheat. Vinegar and mustard are legitimate condiments; there is no need to follow an absolute rule against adding them.

Origins and changes

It descends from Pyongyang-area buckwheat noodles served in meat or dongchimi broth. Older recipes also mention pheasant stock. Restaurants in the south developed their own blends, so the style is not a single standardized flavor.

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Pyongyang naengmyeon

평양냉면

Main ingredients
Buckwheat noodles, chilled meat broth and/or dongchimi, radish, sliced meat, egg
Flavor and character
Pyongyang-style naengmyeon centers on buckwheat noodles and chilled broth. Its strands generally break more readily than starch-heavy noodles. Broths vary in meatiness and acidity and may taste restrained if you expect a strong chili dressing.
How to eat it
Try the broth and noodles separately first to notice the buckwheat. Vinegar and mustard are legitimate condiments; there is no need to follow an absolute rule against adding them.
Read about this dish →

Naengmyeon

냉면

Main ingredients
Buckwheat or starch noodles, cold broth or chili dressing, radish, cucumber, meat and egg
Flavor and character
Naengmyeon covers both cold noodle soups and dressed noodles. Buckwheat-rich strands can be tender and aromatic; starch-heavy ones are much springier. The name alone does not tell you whether the bowl is spicy or how chewy its noodles will be.
How to eat it
Choose mul for broth or bibim for dressed noodles. Scissors help shorten long strands. Taste the broth before adding the mustard and vinegar supplied alongside.
Read about this dish →
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