Exploring Unique Korean Cold Noodle Varieties

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Ngày cập nhật gần nhất: 15/11/2025

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Chilled buckwheat noodles (Makguksu)

Chilled soybean noodles (Kongguksu)

Spicy Cold Noodles

Refreshing Wheat Noodles

Chilled Naeng-kalguksu

Cold Chogyeguksu

Cold Japchae Noodles

Cool Jeangban Guksu Platter

Explore Top Korean Restaurants - Where You Can Indulge in Famous Korean Cold Noodle Dishes

Naengmyeon comes in two forms: Naengmyeon-bibim and Naengmyeon-mul. Specifically, Naengmyeon-mul is enjoyed with cold broth, while Naengmyeon-bibim is served with spicy sauce. The ingredients of this dish are mixed together quite similarly to bibimbap (a famous Korean mixed rice dish).

Cold noodles

Naengmyeon-bibim features chewy noodles made from potatoes or sweet potato starch. Naengmyeon-mul, on the other hand, is made from buckwheat flour. The accompanying ingredients include thinly sliced beef or pork, Korean radish, boiled eggs, cucumbers, and optional mustard or vinegar according to taste preferences. The cold broth used to be traditionally made from boiled chicken, later replaced with meat and bones from other animals.

Chilled buckwheat noodles (Makguksu)

The term 'Mak' in Korean means circle, while 'guksu' means noodles. The name of this dish originates from its presentation: noodles rolled into a cylindrical shape and placed in the center of a dish. Makguksu is made from buckwheat flour, served with sauce, cucumbers, finely chopped kimchi, and Korean pears. This noodle dish is served without broth.

Buckwheat noodles (Makguksu)

Chilled soybean noodles (Kongguksu)

Those familiar with Korean will recognize that the name of this noodle dish reflects the characteristics of its accompanying broth. The broth is made entirely from finely ground soybeans and salt. It is a light, refreshing vegetarian dish with a perfect natural flavor for summer. The noodles are often enjoyed with pickled radish kimchi or cucumbers. Sometimes, even the broth is chilled and sprinkled with a little sesame seeds for an appealing presentation.

Chilled Noodle Soup

Spicy Cold Noodles

Yet another type of chilled noodles served bibim-style - meaning mixed with various colorful and enticing ingredients, and without accompanying broth. The noodles are very chewy, the sauce is sweet, usually served with boiled eggs, bean sprouts, and finely chopped cucumbers.

Chewy Cold Noodles

Refreshing Wheat Noodles

Made from wheat flour, Milmyeon is also served in two different styles like Naengmyeon. According to legend, this noodle dish was created during the Korean War, when there was a shortage of wheat flour so wheat noodles from relief supplies were used as a substitute ingredient to create this very appealing noodle dish.

Milmyeon

Chilled Naeng-kalguksu

Thick Noodle Soup

Naeng-kalguksu

Cold Chogyeguksu

Chogyeguksu is a variation of traditional chicken soup, using lean chicken meat, flavored with radish and vinegar. The lean chicken meat is shredded and added to the broth. Chogyeguksu is made from wheat or buckwheat flour. In addition to chicken, radish or pickled cucumbers are also added. Fragrant sesame seeds are added to enhance the flavor. The broth can be varied by adding pork, beef, fish or other spices, not limited to the traditional chicken broth style.

Chogyeguksu Noodles

Cold Japchae Noodles

In simple terms, japchae is a type of mixed glass noodles. However, this mixed noodle dish itself will have several ingredients to create its own distinctive features such as: beef, mung beans, sesame seeds, sesame oil, shiitake mushrooms... Japchae often has a light brown color from sesame oil, harmoniously combined with the red color of carrots, reddish-brown of beef and earthy brown of shiitake mushrooms.

Japchae Noodles

Cool Jeangban Guksu Platter

Jeangban, meaning 'big tray,' and guksu, meaning 'noodles,' perfectly describe this dish. True to its name, jeangban is a large platter filled with assorted vegetables and noodles arranged around the edges. This unique presentation earns jeangban the nickname 'noodle hotpot.' The variety of vegetables used in jeangban ensures a burst of flavors: sour, sweet, bitter, spicy... keeping this vegetarian dish always exciting. Additionally, the rich sauce made from sesame oil, chili, sugar, and vinegar infused in every noodle balances the flavors of this gigantic 'vegetarian noodle hotpot,' transforming jeangban from a simple vegetable dish to a captivating and delightful feast.