The Ice Slush
The broth should arrive with actual ice crystals floating in it. It is usually a tangy, savory beef or radish water base. Use the provided vinegar and hot mustard to customise the flavor. It should be sharp, bright, and wake up your senses immediately.
The Buckwheat Pull
These noodles are notoriously long and stretchy. Most restaurants will offer to cut them for you with scissors at the table. Do not say no unless you want to spend ten minutes trying to bite through a single strand. The texture is chewy and clean, providing a great contrast to heavy BBQ meats.
Quick answers
- Is there a spicy version?
- Yes, look for Bibim Naengmyeon. It is served with a spicy dressing instead of the icy broth, though it is still served cold.
- What are the noodles made of?
- Usually a mix of buckwheat and potato or sweet potato starch, which gives them that unique grey color and elastic texture.