Naengmyeon was made of buckwheat noodles in dongchimitguk, until early the 20th century, food in the winter of the northern country.
Buckwheat grows well even in the cold regions. Even in the northern region, the land is barren, as well as winter is cold, it is easy to cultivate.
Home-made noodles started to be sold at the store in the 1920 s, and is was due to two new technologies at the time.
The first was mixing of starch(from sweet potato or potato) with buckwheat to prevent being cut off, the problem of 100% buckwheat noodles. And the second was the development of new mixing base, prepared from chicken or pork instead of dongchimitguk.As soon as they started selling in restaurants, Naengmyeon got popularity and spreaded throughout the country.
Thesedays, Naengmyeon is one of the representative summer dish of Korea.
