Korean cold noodles

Korean cold noodles

　　Korean cold noodles, also known as North Korean cold noodles, are one of Korea's traditional dishes. According to the historical record "Dongguk Sesikgi" from the late Joseon Dynasty, which documents food customs, cold noodles originated in the mid-19th century in Pyongyang and Hamhung regions of Korea. Therefore, Korean cold noodles are divided into Pyongyang cold noodles and Hamhung cold noodles. The most significant difference between Pyongyang cold noodles and Hamhung cold noodles is that Pyongyang cold noodles are served in broth and are called "mulhwe," or "water cold noodles," while Hamhung cold noodles are mixed with chili paste and are known as "bibim hwe," or "mixed cold noodles."

　　In terms of ingredients, Pyongyang cold noodles are primarily made from buckwheat or wheat flour mixed with potato starch and water, then pressed into round noodles. Due to the higher buckwheat content, Pyongyang cold noodles are thicker and more elastic than those from Hamhung. The preparation involves boiling the pressed round noodles, then cooling them in cold water before mixing them with sliced beef, chili, egg, kimchi, pear or apple slices, vinegar, sesame oil, and other seasonings. They are then served in a broth made from simmered beef bones or pickled radish kimchi soup. The flavor is characterized as sweet and sour, cool and refreshing, smooth and soothing to the throat.

　　On the other hand, Hamhung cold noodles contain a higher proportion of sweet potato starch and potato starch, mainly because Hamhung is located in a highland area where coarse grains are the main crop. In addition, as a coastal city, Hamhung boasts an abundance of seafood, which is why many seafood ingredients are added to the cold noodle toppings. A key feature is the serving of seafood mixed raw into the noodles. The flavor is known for being increasingly spicy the more you eat—spicier yet more addictive—until it leaves a refreshing, lingering aftertaste that offers a richly satisfying experience.

　　Eating Method

　　There are also certain etiquettes for eating Korean cold noodles: traditionally, cold noodles were a winter dish because their main ingredients—buckwheat, sweet potatoes, and potatoes—are all harvested in autumn. Nowadays, however, cold noodles are considered a summer food. That’s why Koreans often add mustard when eating them. The reason is that the primary ingredient, buckwheat, is considered a "cold" food for the stomach, and the icy broth can easily cause stomach chill. Therefore, adding mustard helps warm the body back up.

　　Also, every serving of Korean cold noodles comes with an egg. But the question is: should you eat the egg or the noodles first? The answer is the egg—because the yolk helps protect the stomach lining and prevents damage from consuming overly cold food.