"밥이 간 다음에라도 먹어야 한다."

"Even if it's a meal of just plain rice water, you should eat it."

North Korean naengmyeon, also known as mul naengmyeon, is a popular cold noodle dish in North Korean cuisine. It is typically enjoyed during the hot summer months as a refreshing and cooling meal. The dish consists of long, thin noodles made from buckwheat or sweet potato starch, served in a tangy iced broth and topped with various ingredients.

The history of naengmyeon can be traced back to the northern regions of the Korean Peninsula, where the dish was originally created to withstand the region's cold climate. Over time, it evolved into a popular summertime specialty, especially in North Korea, due to its ability to provide relief from the sweltering heat.

North Korean naengmyeon is often served with a tangy and savory broth made from beef or sometimes from the broth of dongchimi, a type of Korean radish. The noodles are typically garnished with slices of radish, cucumber, boiled egg, and occasionally slices of beef or other toppings. The dish is then seasoned with mustard, vinegar, and sometimes a spicy sauce to enhance its flavor profile.

While sharing some similarities with South Korean naengmyeon, North Korean naengmyeon tends to have a milder and less spicy taste. It reflects the emphasis on the subtle and delicate flavors characteristic of North Korean cuisine.

Though North Korean naengmyeon may not be as widely known as its South Korean counterpart, it remains an integral part of North Korean culinary culture, offering a delightful and refreshing dining experience, particularly during the hot summer season.