Naengmyeon — Paris

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. 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.