> Korean Food top10 > Naengmyeon > Kind
Cold noodles are largely divided into Pyeongyang naengmyeon
and Hamheung naengmyeon.
Components of noodles have varied by region. Pyeongyang
style contains much buckwheat while Hamheung style contains
much starch of potato or sweet potato.
Pyeongyang naengmyeon is a watery noodle made by putting
boiled noodles in iced juice of watery kimchi or seasoned
broth, while Hamheung naengmyeon is a dry noodle hash prepared
by mixing noodles with hot-tasting condiments and adding
seasoned raw fish (skate). Both styles show different
Pyeongyang cold noodles had originated from the habit of
eating noodles after mixing them into icy kimchi juice on
a heated floor in winter. Characteristically, the
food does not taste hot or salty, but has a bland taste.
Pyeongyang cold noodles are mainly made of buckwheat flour
which is more rough, easily cut and thick, while Hamheung
noodles use starch of potato.
Pyeongyang cold noodles are prepared by mixing buckwheat
flour with potato starch, and kneading and pressing them
hard to transform into sari (coil). They are then
boiled along with beef, pork or chicken to produce broth,
and finally, egg or boiled meat will be laid on top of them
as garnish. Mustard juice and vinegar are served separately
In preparing cold noodle soup, the boiled water of pheasant
has been reckoned as the best, however, broth of boiled
cow bones or watery kimchi juice have been generally used.
Hamheung cold noodles are characteristic in that their
noodles are rigid and they taste hot (so hot as to cause
tears) and strong. Hamgyeong province faces East Sea
where warm and cold currents cross, so a variety of foods
using fresh fish and seafood have been developed there.
Thanks to this geographical advantage, 'Hoe naengmyeon'
(cold noodles with raw fish) and 'Sikhye' (a sweet drink
made with fermented rice and flatfish) have become famous
from the early days. This area takes pride in the
thin and rigid noodles squeezed from starch of potato or
sweet potato which are also their specialties.
Among the kinds of Hamheung noodles, the most popular one
is spicy fish noodle made with raw skate. Buckwheat
noodles are mixed with raw skate, vegetables and hot seasoning.
The pungent and sour taste of the noodle can be better appreciated
when taken with vinegar and mustard.
‘Dongguk Sesigi' also writes that “Buckwheat
noodles mixed with pear, chestnut, slices of beef or pork,
Japchae (stir-fried sweet potato noodles) and seasoned with
sesame oil and soy is called 'Goldongmyeon," which
is the same as today's Bibim naengmyeon.
kinds of cold noodles
Since Pyeongyang and Hamheung cold noodles had been diffused
southwards, the kinds of noodle diversified and various
broths came to be used as noodle soup. Also, the garnishes
to be laid above noodle became varied.
The most common method of cooking cold noodles is to make
soup by boiling beef, chicken or pheasant meat, and to prepare
garnish with the boiled meat slices (or stir-fried meat)
and seasoned cucumber.
In the south, 'Punggi naengmyeon' has been famous, which
was initiated by Pyeongyang citizens who fled southwards
during civil war, therefore the food has same origin as
Pyeongyang cold noodles.
Other famous noodles besides it are 'Jangguk naengmyeon'
which uses cooled beef broth as noodle soup, and 'Jinju
naengmyeon' cooked with purely buckwheat flour and without