> Korean Food top10 > Naengmyeon > Definition
Naengmyeon is prepared by boiling and cooling off noodles
as a 'sari' (coil) and pouring seasoned and iced water into
the bowl, and then have garnishes be laid on top of them.
Among the materials of noodle, buckwheat can make the most
delicious cold noodles, i.e. kneading buckwheat flour and
pressing them in a machine to transform into noodles.
Cold noodles were mainly developed in the northern area
of Korea which had large harvest of buckwheat.
In particular, Pyeongyang cold noodles and Hamheung cold
noodles were famous, which have been succeeded to date.
In Pyeongyang city, citizens would enjoy cold noodles at
night in winter. Returning home from the freezing
outside, they took out icy juice of watery kimchi from jars
and made cold noodles, and they ate the noodles on a heated
floor while thawing their frozen body. As such, cold
noodle was a delicacy of the winter season in the northern
area of Korea.
As an old record regarding cold noodles, the book 'Dongguk
Sesigi' written in 1849 (late Joseon dynasty) writes that;
"As a seasonal food in winter, buckwheat noodle added
with radish kimchi and cabbage kimchi, also with pork laid
above them, is called Naengmyeon. Among its kind,
Pyeongyang cold noodle made in Pyeongan province has particularly