The Ultimate Guide to the Best Naengmyeon in Seoul

Looking for where to eat the best Naengmyeon in Seoul, but completely overwhelmed by how many different types there are? I know. It gets confusing real fast.

There’s Mul Naengmyeon, Bibim Naengmyeon, but also Pyeongyang Naengmyeon and Hamheung Naengmyeon. But are all Mul Naengmyeon Pyeongyang Naengmyeon? What about Milmyeon from Busan? Right?

There are basically two ways to categorize this dish, which is why it’s gotten this confusing. But I’ll explain everything… in a way that makes sense, so you know how to order and where to go for each version.

Visiting Seoul 17 times from 2006 to 2025, and having eaten NOTHING ELSE but Naengmyeon for two weeks on my latest visit, I know for sure which restaurants are overhyped, and which ones are worth your time!

The Story of Naengmyeon: A North Korean Delicacy

Yes, Naengmyeon is originally from what is today North Korea. Not only that… it is also originally a winter dish. Imagine eating ice-cold noodles in the freezing cold…

According to Dongguksesigi (동국세시기), a Joseon-period book of seasonal customs from 1849, Naengmyeon is one of the few dishes that were available in winter, thanks to its ingredients.

During a season of food shortage, one of the few crops that could be harvested in winter was buckwheat, which was used to make the Naengmyeon noodles in Pyeongyang.

The buckwheat noodles, however, will dissolve completely in hot water, so they require an ice-cold broth to hold their shape.

Back in the old days, there were no refrigerators, so winter was the only time ice was readily available to make these buckwheat noodles. Today, you’ll find it year-round. (Thank goodness! 🥹)

How Naengmyeon Migrated to South Korea

I imagine some people who migrated to Seoul before 1950 must have started making Naengmyeon for themselves. Immigrants will understand this. We miss the food we eat at home.

However, the first Naengmyeon restaurant in Seoul opened after the Korean War ended in 1953, when the ceasefire line was drawn and the immigrants were officially trapped in South Korea.

The Real South Korean Naengmyeon

While most people have heard of the Pyeongyang and Hamheung Naengmyeons more, history also records another type of Naengmyeon that originated in South Korea.

The Jinju Naengmyeon, said to have originated in Jinju in the late 1800s, is also made of buckwheat, but with a seafood-based broth, and sweeter garnishes, like pear and persimmons.

A Quick Guide to Famous Naengmyeon Styles

There are two different ways to categorize Naengmyeon:

• Where it’s from
• How it’s served.

Most people talk about how it’s served (mul or bibim), but only real foodies know about the distinct styles determined by the dish’s origin city.

I’m here to get you geeking out on Korean food as much as I do, so let’s look at it both ways!

By Serving Style 1: Mul Naengmyeon (물냉면)

If you’ve seen pictures of Naengmyeon before, chances are you saw this one. A neat bundle of noodles, served in icy broth (that sometimes has literal ice in it), with garnishes perched atop.

The broth is made of beef or seafood, depending on the region.

Pyeongyang Naengmyeon uses beef to boil their broth, while Jinju uses all sorts of seawater fish. Another often-seen variation is Kimchi broth, or Dongchimi.

This type of Naengmyeon is best for those who love subtle, refreshing broth. If you can’t handle your spices, always go for Mul Naengmyeon.

By Serving Style 2: Bibim Naengmyeon (비빔냉면)

The name literally means “Mixed Naengmyeon.” Just like the famous Bibimbap, it comes with spicy sauce on top, and you have to mix it up before eating.

Bibim Naengmyeon does not come with broth, just the chewy noodles and the sauce.

Some restaurants will serve hot broth in a kettle on the side, which I love. The broth is meant to go into your drink cup, though. Don’t pour it into the bowl!

What goes in the sauce depends on which regional recipe it follows, but the main flavor profile is spicy, sour, and slightly sweet.

This type of Naengmyeon is best for those who love their food spicy with punchy flavors. If you’ve tried Mul Naengmyeon and it tasted too much like nothing, try Bibim Naengmyeon instead.

By Regional Difference: Pyeongyang vs. Hamheung

This has absolutely nothing to do with whether there’s broth in it, and nothing to do with whether it comes with spicy sauce. Let’s forget about Mul vs. Bibim for a second.

Pyeongyang-style Naengmyeon noodles are made of buckwheat, with a light brown color and smooth, chewy texture.

Hamheung-style noodles are made of sweet potato or potato starch. They’re dark grey and are even chewier than the Pyeongyang style.

Another very distinct element of the Hamheung Naengmyeon is the use of skate.

This gives every bite a half-chewy-half-crispy texture you won’t find in other dishes, and not in Pyeongyang Naengmyeon.

To try the signature Hamheung dish, order Hoe Naengmyeon instead of Bibim Naengmyeon. Even the Hamheung restaurants will sometimes swap seafood for beef if you order Bibim.

Both regions offer Mul and Bibim versions, but Pyeongyang is more famous for Mul Naengmyeon, and Hamheung is more famous for its Bibim Naengmyeon.

Busan’s Milmyeon: Flour-Based Cold Noodles

“What about Busan? Don’t they have cold noodles, too?”

That’s right. While the other types of Naengmyeon have existed since the mid-1850s, Milmyeon came about much later, during the Korean War in the 1950s.

When Busan briefly became the capital of Korea, and all the people gathered there, foreign aid would arrive in the form of wheat and flour.

Korean cuisine, however, had no use for either. So the displaced North Koreans started mixing the two to make noodles and served a variation of their beloved Naengmyeon.

Milmyeon is a mix of Mul and Bibim Naengmyeon. It has both the clear broth and the spicy sauce on top. The real difference, though, is the light-colored, wheat-based noodles!

Where to Eat the Best Naengmyeon in Seoul

Now that you know your styles, here’s where to go for the best of each. These places are where locals line up and where you’ll taste the difference.

Best Mul Naengmyeon: Pyeongyang Myeonok (평양면옥)

• Opening Hours: 11:00 AM – 9:30 PM (Closed on Mondays)
• Location: 207 Jangchungdan-ro, Jangchung-dong, Jung District, Seoul
• Must-Try: Mul Naengmyeon, Boiled Pork

I tried my first pure Mul Naengmyeon here. Before that, I had only tried the ones with Kimchi broth or spicy sauce. To say that the broth was divine would be an understatement.

People sometimes add a bit of vinegar and mustard to the broth to give it more kick. I like mine without. It really gets more magical with every bite you take.

Best Bibim Naengmyeon: Ojangdong Hamheung Naengmyeon (오장동 함흥냉면)

• Opening Hours: 11:00 AM – 8:00 PM (Closed on Tuesdays)
• Location: 108 Mareunnae-ro, Jung District, Seoul, South Korea
• Must-Try: Hoe Naengmyeon

This place. Oh my god. Still the most delicious Hoe Naengmyeon I’ve ever had. The staff was also very sweet.

Be prepared to handle your spice, though, however you plan to do that.

I can eat insanely spicy food (think red Buldak with minimal reaction), which means I usually don’t think anything is spicy, and even I felt the spice about halfway through.

If you really can’t eat spicy but want to try this place anyway, order their Mul Naengmyeon. It’s still served Hamheung-style with super chewy gray noodles, just not spicy.

One point to note: You pay for your food up front. The staff will take your order and your payment before the kitchen starts preparing your food. Yes, cards are accepted.

The Naengmyeon God: Woo Lae Oak (우래옥)

• Opening Hours: 11:30 AM – 9:00 PM (Closed on Mondays)
• Location: 62-29 Changgyeonggung-ro, Jung District, Seoul, South Korea
• Must-Try: Mul Naengmyeon, Bibim Naengmyeon

Remember when I said that the first Naengmyeon restaurant opened in Seoul after the Korean War ended? This is that restaurant.

And no, I’m not saying you must go because it’s the first one, but you must go because, for the love of Buddha, their Naengmyeon is just perfect.

The broth is just as divine as the one at Pyeongyang Myeonok, but the garnish they use here enhances everything. Those slices of sweet pear do magical things when you slowly chew on them with the broth.

Just like at Ojangdong Hamheung Naengmyeon, you pay for your order before the food comes out, so have your card ready when you order.

Do not try to go here for dinner because they’ll just turn you away at the door. The queue is always too long for closing time.

For lunch, expect between 1.5 to 2 hours of wait time.

Go up to the cue card kiosk and put your name down, or see the attendant inside if you don’t have a Korean phone number. They’ll give you a handwritten cue card.

Good-to-Know Naengmyeon Etiquette and Tips

Naengmyeon can be confusing for foreigners.

I admit that I was a bit confused the first couple of times I tried it, too, so I’m gonna make sure you know exactly what to expect and how to enjoy your bowl of Naengmyeon.

To Cut or Not to Cut the Noodles?

Every Naengmyeon place you go to will give you a pair of scissors to cut up the noodles before eating. It’s okay to cut them for convenience, but I recommend not cutting them.

If you talk to the displaced grandpas from North Korea, they’ll all say that long Naengmyeon noodles are supposed to hang from your throat all the way down to your stomach.

That’s the correct way to enjoy Naengmyeon!

A Good Pyeongyang Naengmyeon Tastes Like Nothing

It’s quite strange, but the most addictive thing about Pyeongyang Mul Naengmyeon is its “tasteless” broth.

Sure, it tastes like nothing on the first bite, but the beef aroma lingers way after you’ve swallowed. After the second bite, you start to taste more of that beef in the broth, and oh… is it a little salty, too?

Here’s a trick from me. When you get your bowl of Mul Naengmyeon, don’t touch anything yet.

Have one spoonful of the broth and observe the aroma. Stir up the noodles, then taste the broth again. It changes very subtly, but the buckwheat smell that mixes into the broth is different!

Side Dishes Usually Served with Naengmyeon

Most Naengmyeon places will serve simple side dishes, just kimchi and cold broth for refills.

In some Hamheung Naengmyeon places, you might find hot broth served in a kettle, too. This is not meant to go in your bowl. The broth goes in your drink cup and is meant to be enjoyed as a side to your spicy Bibim Naengmyeon!

If your budget allows, order boiled pork (제육 or 수육 on the menus) and enjoy it with mustard while you wait for your Mul Naengmyeon. It enhances the subtle flavors even more.

Extra Tips On How to Navigate Korean Restaurants

Restaurants in Korea are built different. At some more local places, no one is coming to get your order, you gotta shout what you want. So there’s that…

Learn how everything works and how to behave before you go can reduce a lot of confusion.

Not ready to eat Naengmyeon for every meal like I did? Here are some other menus you should try in Seoul that are worth the hype.

If like me, you think it’s blasphemy to finish a meal with no dessert, check out which of my favorite cafes you wanna visit for some Sikhye and Souffle pancakes!

Browse the rest of my South Korea guides for more ideas!

Helpful Travel Tips for South Korea

Most visa-free visitors to South Korea need a K-ETA in order to enter Korea. Check if you need one and apply about a week before you travel. This replaces the arrival form.

• Make sure you protect your trip with a travel insurance.
• Get this eSIM for local data without giving up your number.
• Must-have Apps: Papago AI Translator, Naver Maps, Kakao Metro

Read up on how to get from Incheon into the city, so you don’t run into surprises.

Don’t forget to learn some important dos and don’ts in Korean culture, as well as some useful Korean phrases, before you arrive!

Find a Place to Stay in Seoul

Looking for somewhere to stay? Use the map below! Feel free to refer to my guide on Seoul neighborhoods and figure out which area suits your needs best!

Grab My South Korea E-Checklist

To make sure you don’t leave anything important out of your preparations, I’ve made a digital checklist to help you get ready. I leave 2 pages blank for you to customize your own checklist, too!

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