Mul Naengmyon is served cold in a big metal bowls with sliced beef, strips of radish, hard-boiled egg, cucumber, Asian pear thin slices, with a cold beef stock. Bibim Naengmyon, another variation of this Korean Summer dish, is served with a hot red-pepper paste in place of the beef stock. For the seafood aficionados, Hwe Naengmyon (buckwheat noodles with sliced raw fish) is a must try.

Regardless of its variations, you should add Asian mustard and Korean rice vinegar according to your taste.

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