NAENGMYEON is a traditional Korean noodle dish, characterized by cold broth and noodles. NAENGMYEON appears in records from the Joseon Dynasty and is known as a food served at royal banquets. Afterwards, it developed mainly in the northern region where buckwheat was produced in large quantities, but spread throughout the country to South Korea after the Korean War. Currently, it's considered a representative food that is especially popular during the summer.

NAENGMYEON consists of noodles and cold broth. Noodles are generally made from buckwheat flour and have unique and chewy texture. The soup is beef broth or DONGCHIMI (Radish Water KIMCHI) broth, emphasizing its refreshing and cool taste. NAENGMYEON can be topped with various toppings such as cucumbers, pears, boiled eggs, and meat, and can be adjusted to suit individual tastes with seasonings such as soy sauce, vinegar, and mustard.

In addition, NAENGMYEON has various characteristics depending on the region, with Pyongyang NAENGMYEON, Hamheung NAENGMYEON, and Jinju NAENGMYEON being famous. Pyeongyang NAENGMYEON is made from thicker noodles than regular NAENGMYEON, and Hamheung NAENGMYEON’s noodles are made from potato or sweet potato starch. Jinju NAENGMYEON’s noodles are containing mung-bean powder. Although there are slight differences in taste depending on the characteristics of the noodles, NAENGMYEON is generally enjoyed by many people thanks to the cold taste and unique chewy texture of the noodles.