Naengmyeon

Naengmyeon is Korea’s answer to summer: chewy buckwheat noodles in an ice-cold broth, born in the northern city of Pyongyang. The broth, a clear beef stock chilled until almost icy, is poured over the noodles with cucumber, pear, and a boiled egg. In the dog days of summer, a bowl of it is the most refreshing thing in the country. The contrast of cold broth and firm noodles is bracing in the best way.

Ice-cold broth, snappy noodles, and a bracing tang

The noodles are firm and springy, meant to be bitten through with a satisfying snap, and the cold broth is clean and beefy with a bright vinegar tang. The pear adds a cool sweetness, the cucumber a crisp crunch, and a swipe of mustard a gentle kick. Slurp loudly, because that is part of the experience, and add more vinegar if the broth asks for it. It is cooling, refreshing, and completely unlike any other noodle soup, and it will make you a believer in cold soup.

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