Buckwheat noodles for naengmyeon are made by pushing dough through small holes in a press, which creates long thin strands. The cook traditionally cuts the noodles at the table with scissors because they are so long - sometimes more than a metre - that they are hard to eat without cutting.
The cold broth is made from beef or dongchimi (radish water kimchi), then chilled until almost icy. Slices of cucumber, a soft boiled egg, thin slices of beef and sometimes slices of Asian pear or watermelon are arranged on top. Diners can add mustard sauce or vinegar to taste.
Naengmyeon has been eaten in Korea for hundreds of years and is described in old royal cookbooks from the Joseon period. Pyongyang developed its own particular style - a lighter, clearer broth - which is now famous across the whole Korean peninsula and among Korean communities worldwide.
The word 'naeng' means cold and 'myeon' means noodles, so the name simply tells you what you are getting: cold noodles. It is eaten all year round, but especially on hot days, when a bowl of icy cold noodles feels like the perfect meal.