Naengmyeon is a specialty of the Korean Peninsula and is also quite common in the northeastern region of China. So, what is the difference between Korean naengmyeon and North Korean naengmyeon? Let's find out together.
North Korean naengmyeon is primarily made by mixing buckwheat or wheat flour with potato starch and water, then pressing it into round noodles. Due to its high buckwheat content, the noodles are thicker and more elastic than those of Korean naengmyeon. The method for North Korean naengmyeon involves cooking the pressed round noodles, then cooling them in cold water. They are then mixed with cold water and ingredients such as beef slices, chili peppers, eggs, kimchi, pear or apple slices, a sauce of vinegar and soy sauce, and sesame oil. It is completed by adding stewed beef bone broth or radish kimchi soup. The taste is characterized by a sweet and sour profile, a refreshing and smooth texture that is easy on the throat.
In contrast, Korean naengmyeon contains a higher proportion of sweet potato starch and potato starch. Additionally, it features a rich variety of seafood, so many seafood ingredients are added to the toppings. A key characteristic is eating it with a seafood bibim naengmyeon, where the cold noodles are topped with a raw seafood mixture. The taste is characterized by an increasing spiciness with each bite—an addictive heat that is deeply satisfying and leaves a long-lasting, mellow aftertaste.
Korean naengmyeon tends to be spicier and is primarily served as a mixed dish, whereas North Korean naengmyeon has a relatively lighter flavor and comes with more broth.