These dried brown noodles are made from buckwheat and sweet potato starch and wheat flour, and are essential for making naengmyeon (cold noodle soup).

Japanese soba noodles are also made of buckwheat, but are not nearly as chewy or elastic as these, so it’s worth getting the right noodles if you want to make real naengmyeon. You can find them in Korean grocery stores.

naengmyeon noodles

naengmyeon noodles

Recipes that use naengmyeon noodles (naengmyeon-yong-guksu):


  1. thomashsu NYC joined 12/10 & has 6 comments

    it’s funny that someone is complaining about chewy naengmyun noodles -that’s what makes it so great! do you know how the restaurants are able to make their naengmyun so chewy? Is there a specific type/brand of noodles you can buy from the store that are chewy like at the restaurants?

    I’ve never been able to make my naengmyun chewy, esp using dried noodles. Occasionally the fresh ones are chewy but it’s hit or miss. Any suggestions?

  2. Hello,

    I’m Nana from Indonesia. In my town, it’s hard to find Korean grocery store.
    My family and I like to eat Korean food. I tried to make myself many of them with what I can find in the market.
    Korean grocery is very expensive here.
    I made Kimchi, anchovy, kalbi, japchae, spicy kimchi with beancurd.
    Now I found your cold noodle recipe ( thank you for posting it )I would like to try.
    Can I make this korean noodle with ordinary flour? because I don’t think I can find the buckwheat flour here and I’m used to make my own noodle.
    Please let me know what should I do.
    Thank you.

  3. Hi Maangchi,
    I tried naengmyun at a nearby Korean restaurant yesterday.
    It’s cold and such a refreshing delight in this rigor of summer.
    The texture, however, tastes very very chewy.
    Not sure of that if it was as a result of the icy soup.
    The noodles were so… elastic as to arouse my doubt of their using Japanese kong-nia-ku noodle in stead.
    Was that the orthodoxy feel this Korean noodle provide?
    For I’d really want to try this recipe out on my own but find it hard to procure this Korean exported noodle.
    Despite any case, I ate them all and “bottom up” the soup!

  4. Hey I Want To Eat Naeng-Myun But I Dont have Yeolmu Kimchi
    So I Think Soup powder Is Availaible But One Serving Is Big For Me
    If I Do Half Of An Serving then How Much Soup powder Do I Need
    Thank You!

  5. Maangchi New York City joined 8/08 & has 12,045 comments

    The reason I put the knife there was so you can see the scale and how big the package of the noodles is. Anyway your view point is very interesting. It’s like poem. : )
    You got a new avatar, smiling face!

  6. I love the knife in this picture! Maybe it’s angry at the noodles ^^ Just a heads up on readers who will be trying the mustard oil included in these packages: it is very strong (it will open up your sinuses like there’s no tomorrow!). Don’t put the whole packet of oil in until you’re sure you like the flavor.

Leave a Reply

You must create a profile and be logged in to post a comment.