A Guide to Naengmyeon and Where to Eat It in Seoul

In hot summers, like the one we’re having now, naengmyeon or Korean cold noodles, are the perfect way to beat the heat.

Naengmyeon is a super refreshing Korean dish of cold, chewy noodles that’s especially popular in the summer. But did you know there are different variations of this dish, each with its own origin, noodles, broth, and flavor profile. While the two main categories are mul naengmyeon (물냉면) and bibim naengmyeon (비빔냉면), within and beyond those, there are regional and modern variations. Here’s a breakdown of the 4 most popular variations you can eat in Seoul.

Mul Naengmyeon (물냉면)

Mul Naengmyeon (물냉면) is basically the “umbrella term” for Korean cold noodles served in icy broth, but typically when people in South Korea say “mul naengmyeon,” they often mean the local version. It typically uses chewier, starch-based noodles and comes in a cold beef-based broth that’s sweeter and tangier than Pyongyang style, often with slices of cucumber, Korean pear, boiled egg, and cold beef. Many restaurants also offer a mustard and vinegar combo on the side so you can tweak the flavor to your liking. It’s super refreshing on a hot day and usually more accessible flavor-wise for newbies. It’s the version you’ll most often find at BBQ restaurants as a cool, cleansing end to a meaty meal. It’s one of our favorite ways to end a deliciously meaty feast.

Our recommendation: 2 Billion Pork Rind (이억만 껍데기)
- 서울 마포구 연남동 229-59 (Naver Map)
- 255 Donggyo-ro, Mapo-gu, Seoul (Google Maps)

Bibim Naengmyun (비빔냉면)

Bibim Naengmyeon (비빔냉면) keeps the cool refreshing aspect of this dish, removes the sweet and tangy soup, and adds in a slightly sweetened, spicy sauce instead. The name means “mixed noodles” because you need to actually thoroughly mix the noodles into the sauce before chowing down. It’s a nice change up from the cold soup noodles that most people are used to, but some restaurants take their spices seriously and add in a large helping of heat to their servings. There’s often the regular mix of cucumber and thin slices of meat which give it an overall savory flavor.

bowl of spicy cold noodles, or bibim naengmyeon, with radish and shrimp dumplings on the side

woman eating a bowl of cold noodles or naengmyeon with radish and shrimp dumplings on the side

Our recommendation: Bukchon Son Mandu (북촌손만두)
- 서울 종로구 안국동 17-19 (Naver Map)
- 66-2 Yulgok-ro 3-gil, Jongno District, Seoul (Google Maps)

Pyongyang Naengmyeon (평양냉면)

Pyongyang Naengmyeon (평양냉면) is considered to be the OG of cold noodles. Hailing from North Korea’s capital, it’s known for its subtle, clean flavors. The noodles are made from buckwheat, giving them a soft, slightly chewy texture and a gray-brown color, but the broth is the real star. It’s a light, slightly tangy beef or dongchimi (radish water kimchi) broth served icy cold. Toppings are simple: a slice of boiled beef, half a boiled egg, cucumber, and Asian pear. It’s often called an “acquired taste” because it’s not spicy or bold, but personally I love its clean and smooth flavor. If you’re into minimalism or want to experience naengmyeon the traditional way, this one’s for you.

Our recommendation: Seogwan Myeonok (서관면옥)
- 서울 마포구 서교동 460-25 (Naver Map)
- 460-25 Seogyo-dong, Mapo-gu, Seoul (Google Maps)

Chinese Naengmyeon (중국냉면)

Chinese Naengmyeon (중국냉면) might surprise people because it’s actually not Chinese in origin, but rather a Korean-Chinese fusion dish that came out of Korean-Chinese restaurants here in Korea. This version is flashier and bolder. The noodles are extra chewy, almost rubbery (thanks to potato or sweet potato starch), and the dish is usually served with a bright red, spicy, vinegary sauce that makes the broth extra flavorful. You’ll often find it topped with sliced cucumber, egg, sometimes jellyfish or ham, and a sprinkle of sesame seeds. Some places serve it with a clear broth on the side. It’s the kind of naengmyeon that goes great with a side of dumplings or some crispy tangsuyuk.