How to make Naengmyeon

Why cooks start here

Naengmyeon is cooked the way Pyongyang-style Seoul cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Naengmyeon, a beloved Korean dish, brings the chill of Pyongyang straight to Seoul's vibrant tables. Traditionally enjoyed in the hot summer months, this cold noodle soup offers a refreshing escape from the heat. In family kitchens, the preparation becomes a ritual, with each cook gauging the salt by hand and adding a generous touch of fat to enrich the experience. This home-style version captures the essence of communal dining, where the dish is designed for sharing among loved ones. The dish delivers a harmonious blend of flavors and textures, from the chewiness of buckwheat noodles to the crisp sweetness of Asian pear. The cold broth, laced with the piquancy of mustard, creates a symphony of taste that dances on the palate. The finishing touch of a perfectly boiled egg rounds out the dish, offering a balance of richness and simplicity that is both refreshing and satisfying.