From Winter Delicacy to Summer Staple: The Rise of Naengmyeon
Creatrip Team
3 months ago
Naengmyeon (Korean cold buckwheat noodles) used to be a rare winter luxury. Historical research shows that from the late 19th century, agricultural and technological changes made it common: expanded potato cultivation enabled potato starch use in noodles, easing production; urbanization and adoption of the telephone and bicycle helped make naengmyeon a quick meal for office workers and spurred early delivery culture. In the 20th century, ice-making technology and mass-produced ice made chilled naengmyeon popular in summer, while tools like metal noodle presses increased output. The arrival of the Japanese-developed seasoning Ajinomoto (아지노모토) also boosted summer consumption by providing an easy umami flavor without lengthy kimchi (dongchimi) preparation. Serving dumplings (mandu) with naengmyeon likely became common only after the 1980s, when wheat flour became widely available in South Korea.
