Naengmyeon — Paris

Naengmyeon means cold noodles: buckwheat strands served in an icy broth, sometimes slushy with crystals, with slices of pear, cucumber, half a boiled egg and cold beef. You add vinegar and Korean mustard yourself, and the convention is to cut the noodles with scissors before starting, since they are deliberately long. A broth-free version exists, tossed instead in a spicy sauce. In Korea the dish belongs to summer, and it is often ordered to close a barbecue meal. This page gathers the Paris addresses that name it as a speciality. Two things to keep in mind: not every kitchen offers it year round, and the bowl served after grilled meat is not always the same dish a specialist house would put in front of you.