Naengmyeon or Raengmy?n means cold noodles. It is a typical of Pyeongyang noodles that is usually consumed in the summer. There are many kinds of raengmyon, it usually is a thin noodle made from buckwheat flour (wheat type), served with beef bone soup, plus a variety of spices, vegetables, boiled eggs and beef. This type of Naengmyeon is also called mul naengmyeon (naengmyeon water) to distinguish it Bibim Naengmyeon, which is not served with soup, but mixed with a spicy Gochujang then wrapped around like satay. Another variation is mulhoe naengmyeon or naengmyeon with seafood.

Japchae: is stir dangmyeon. Dangmyeon (rice noodles) made from potato flour, then cooked with vegetables, beef and spices, sometimes also varied with the addition of seafood such as haemul japchae (japchae octopus).
Jajangmyeon: is black bean sauce noodle that is very popular in Korea. Origin is a typical Beijing noodles that are adapted to Korean tastes.
Kalguksu: is thin noodles served with tuna sauce and vegetables.
Ramyeon: typical Korean ramen noodles, but somewhat different from the Japanese ramen. Ramyeon Korea could also mean the sale of instant noodles packaging. Ramyeon cooked with a sauce is very spicy and is usually added vegetables, meat or kimchi.