Naengmyeon noodles made with buckwheat and starch are popular noodles in Korean cuisine

Naengmyeon noodles (aka Naengmyeon sari, 냉면사리) are a popular ingredient in Korean cuisine, particularly during the hot summer months. The name “naengmyeon” translates to “cold noodles,” indicating its refreshing and cool nature. These noodles are typically made from a combination of buckwheat and starch, resulting in a unique texture and flavor.

Traditionally, naengmyeon noodles were made by grinding buckwheat grains into flour and mixing it with potato or sweet potato starch. The dough was then rolled out and cut into thin, long strands.

This traditional method is still used today in certain regions, where artisans take pride in creating hand-cut naengmyeon noodles. These handmade noodles often have a slightly uneven thickness, adding to their rustic appeal.

In modern times, however, machine-made naengmyeon noodles have become more prevalent due to their consistent quality and efficiency. These noodles are typically produced using a combination of buckwheat flour, wheat flour, and various starches, resulting in a smoother and more uniform texture. They are widely available in Korean grocery stores and can be easily cooked at home.

There are two main types of naengmyeon noodles commonly enjoyed in Korean cuisine:

  • Mul Naengmyeon: Cold noodles served in icy beef broth, made by simmering beef bones and meat for hours. Topped with thin beef slices, cucumber, pickled radish, and boiled egg.
  • Bibim Naengmyeon: Noodles mixed with spicy and tangy sauce made from gochujang, vinegar, soy sauce, sesame oil, and other seasonings. Garnished with beef slices, cucumber, radish, and boiled egg.