Naengmyeon

Naengmyeon(냉면, inSouth Korea) orraengmyŏn(랭면, inNorth Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including most commonlybuckwheat(메밀,memil) but alsopotatoes,sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), andkudzu(칡,chik).  Other varieties of naengmyeon are made from ingredients such as seaweed andgreen tea.
In modern times, themul naengmyeon(물 냉면) variant is commonly associated with and popularly consumed during the summer; however, it was historically a dish enjoyed during winter.
According to the 19th-century documents ofDongguksesigi(동국세시기, 東國歲時記),naengmyeonhas been made since theJoseon Dynasty.Originally a delicacy in northernKorea, especially in the cities ofPyongyang(평양) andHamhung(함흥),naengmyeonbecame widely popular throughout Korea in  both North and South Korea after theKorean War.
Naengmyeon is served in a large brass or stainless-steel bowl with a tangy iced broth,juliennedcucumbers, slices ofKorean pear, thin, wide strips of lightly pickledradish, and either a boiled egg or slices of cold boiled beef or both. Spicy mustard sauce (or mustard oil) and vinegar are often added before consumption. Traditionally, the long noodles would be eaten without cutting, as they symbolized longevity of life and good health, but servers at restaurants usually ask if the noodles should be cut prior to eating, and usescissorsto cut the noodles.
The two main varieties ofnaengmyeonaremul naengmyeon(물 냉면) andbibim naengmyeon(비빔 냉면). The former is served as a cold noodle soup made from beef,chickenordongchimibroth. The latter is served with a spicy dressing made primarily fromgochujang(red chili paste) and eaten mixed. In the case ofbibim naengmyeon, a bowl of broth used inmul naengmyeonor plain broth from the boiled noodles itself are often served on the side. This broth can be served hot or cold depending on the restaurant and type of broth. Boiledeggsand slicedcucumbersare often added as a garnish.
Mul naengmyeonoriginates fromPyongyang.Pyŏngyang naengmyŏnis mainly made from buckwheat and eitherbeeforpheasantbroth. It also usesdongchimibroth or a mixture of it, while adding sliced pieces ofradishto the dish. Vinegar, mustard oil (provided on request at most restaurants), and sugar is added according to taste before eating.  South Koreans do not add sugar and use beef broth exclusively. InSouth Jeolla Province,mul naengmyeonis often served with red chili paste that is mixed in with the broth. The effect is similar to adding the broth to a bowl ofbibim naengmyeon.
A version ofbibim naengmyeonoriginates fromHamhung,thehoe naengmyeon(회 냉면).Hoe naengmyeonisbibim naengmyeonwith additional marinated raw fish (hoe), usuallyskate. It is eaten withgochujangand other ingredients mixed. Vinegar, sugar, and sometimessesame oilare added according to taste. The noodles ofHamhung naengmyeonare typically made from potato or sweet potato starch, making the noodles chewier in texture compared to those ofPyongyang naengmyeon. In addition to skate,pollock(명태) can also be used inhoe naengmyeon. In this case it is referred to asmyeongtae hoe naengmyeon(명태회냉면).
Another variety of naengmyeon isyeolmu naengmyeon(열무 냉면) which is served withyeolmu kimchi, made from the leaves of theyeolmusummer radish.
Jungguk-naengmyeon(중국냉면) is a Chinese-influenced cold noodle soup inKorean Chinese cuisineserved with mustard andpeanut butteron the side.
A Chinese version of the dish known as "Korean cold noodles" (朝鲜冷面;Cháoxiǎn lěng miàn) or "Dongbeicold noodles" (东北冷面;Dōngběi lěng miàn) is popular in theNortheast Chinaregion bordering Korea.Significant variation in preparation exist inside Northeast China, from the famous sour-and-sweetYanjiNaengmyeon (延吉冷面; 연길랭면) to the sour-and-saltyJixicold noodles.
Morioka reimen(盛岡冷麺) is derived from naengmyeon which was introduced by Korean immigrants, and is part ofJapanese regional cuisineinTohoku region.
Instantnaengmyeonnoodles are available, with the soup broth prepackaged with the noodles. A plastic package ofmustard oilis often supplied.
In the South Korean variety showInfinite Challenge,Park Myeong-suandJessica, a former member ofGirls' Generation, performed the song "Naengmyeon" which was named after the food. The song became a hit and received wide acclaim.
During the first summit between North and South Korean leadersKim Jong-unandMoon Jae-in, Kim presented Moon with Pyongyang-styleraengmyŏnas a gift.