What rainbow sandwich

not the circle.

Naengmyeon has a long history, dating back to the Goryeo Dynasty, and it has been passed down as a traditional Korean dish. Not only popular during Korean summers, but Naengmyeon is also gaining popularity internationally, and you can find it on the menu of many Korean restaurants worldwide. If you plan to visit Korea, I highly recommend trying Naengmyeon. It’s the perfect dish to beat the summer heat, with its rich meat broth and refreshing cold noodles creating a delightful culinary experience. Moreover, you can customize your Naengmyeon with a variety of toppings, making it a fun and interactive meal to enjoy. Even though it may seem unusual, adding fruits like blueberries and peaches as toppings at home is surprisingly delicious! You can easily find the ingredients at a grocery store, allowing you to whip up this delightful dish in the comfort of your own home. So, don’t hesitate to try making Naengmyeon with your own unique twist - it’s a perfect blend of flavors that you’ll love! Korean cold noodles, especially Naengmyeon, have gained much appreciation for their distinct taste and refreshing nature. If you want to experience Korea’s rich culinary culture, Naengmyeon is a must-try dish. Naengmyeon literally means "noodles in a chilled broth." People used to enjoy the dish as a popular winter specialty. This is because white radish -- one of the main ingredients for dongchimi radish-based water kimchi -- is a seasonal food in the winter, and naengmyeon noodles are made using a dongchimi broth. In fact, there's a historical record about the dish in the “Dongguk Sesigi” (동국세시기, 東國歲時記), or "Record of Seasonal Customs in the Eastern Kingdom," from late Joseon times. It says that, “Naengmyeon is usually eaten on Dongji, the official onset of winter, and the 22nd of 24 yearly solar terms, in the 11th month of the lunar calendar.” Naengmyeon was widely enjoyed in Joseon, especially in the royal court. King Gojong (고종, 高宗) (1852-1919) is particularly known for his love of the dish. As the king preferred softer, milder food, he used to have naengmyeon in a chilled dongchimi broth served with slices of meat, pine nuts and pear slices as a midnight snack. Records of the dish can also be found in other texts, such as the “Jinchan Uigwe” (진찬의궤, 進饌儀軌), the royal protocols for court banquets, and in the "Siui Jeonseo" (시의전서, 是議全書), a cook book published in late Joseon times. Naengmyeon has many medicinal effects. These come from another one of the main ingredients in the dish, buckwheat noodles. According to the "Dongui Bogam" (동의보감, 東醫寶鑑), the best-known Joseon medical book, buckwheat strengthens the stomach and intestines and helps people regain their energy. The book also says that buckwheat noodles remove any dirty waste accumulated inside the inner organs. The dongchimi broth also helps with the digestion, thanks to the digestive enzyme contained in the white radish.

It's a dish from long before the separation of the Korean peninsula into two countries, Pyongyang has been a city long before North Koreas existence

I'm not korean, so take this with a grain of salt, but i hear that naengmyeon is a general korean dish but pyeongyang naengmyeon is a different style of making it

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