Which Korean cold noodle dish is served in a tangy iced broth?

Naengmyeon is the Korean cold noodle dish served in a tangy iced broth. The noodles are long and thin, commonly made with buckwheat or starches from potatoes, sweet potatoes, arrowroot, or kudzu. A typical bowl may include cucumber, Korean pear, pickled radish, boiled egg, or slices of cold beef.

Naengmyeon originated in northern Korea and became widely popular across both North and South Korea after the Korean War. The best-known regional traditions are Pyongyang-style naengmyeon, usually served in a chilled broth, and Hamhung-style noodles, which are often chewier and associated with spicy sauce.

The broth-based version is called mul-naengmyeon. Another major style, bibim-naengmyeon, is mixed with a spicy dressing rather than served as a soup. Vinegar and mustard are commonly added at the table. The noodles were traditionally left uncut because their length symbolized longevity, although restaurants often provide scissors for easier eating. Japchae and ramyeon are warm noodle dishes, not the icy specialty described here.