If deulkkae kalguksu is the perfect dish for cold and wet days, naengmyeon is the perfect counterpart for warm and sweltering hot days (or pretty much everyday).

Noodle Star K is apparently the first in town to serve handmade naengmyeon with dangmyeon (potato starch noodles) or chikguksu (arrowroot noodles). We prefer the later for its chewy bite and springy bouncy texture.

The noodles are served in a clear refreshing broth made of beef and radish kimchi. It is sweet, tangy and zesty. I personally recommend adding a strong dash of vinegar and mustard (and sesame oil!) to give it an extra flavour boost.

The dish is then topped with julienned pear, radish kimchi, cucumber, hard boiled egg and slices of beef. It is traditional to have these toppings but I never fancied the hard boil egg and beef which don't seem to add much to the dish.

The perfect way to enjoy this dish is simply to slurp the noodles and gulp down the cold broth especially in the dog days of summer!