Naengmyeon noodles

Naengmyeon-yong-guksu 냉면용국수

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.

naengmyeon noodlesnaengmyeon noodles


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



  1. thomashsu NYC joined 12/10
    Posted March 1st, 2011 at 10:21 pm | # |

    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. nana
    Posted August 15th, 2009 at 11:14 pm | # |


    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.

    • domm joined 12/10
      Posted December 14th, 2010 at 2:04 am | # |

      I can send you some.
      You must agree to buy Indonesian spice for me.
      Of course I have to pay for the purchases.

  3. ecile
    Posted July 13th, 2009 at 10:48 am | # |

    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!

    • Maangchi New York City joined 8/08
      Posted July 13th, 2009 at 6:43 pm | # |

      Wow, I feel you will be crazy about naengmyeon sooner or later just like me! I love the chewy and elastic texture of naengmyeon noodles! You can get it at a Korean grocery store.

  4. Nishu
    Posted June 13th, 2009 at 11:03 pm | # |

    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
    Posted June 3rd, 2008 at 8:47 pm | # |

    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. james
    Posted June 3rd, 2008 at 9:34 am | # |

    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.

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