Both are Korean noodle dishes often served ice-cold, both can be made with buckwheat, and both come in a brothy "mul" version and a spicy "bibim" version. So what is the real difference in makguksu vs. naengmyeon? It mostly comes down to region, the noodle itself and how the dish is served. Here is a clear guide, plus how to make either one at home with buckwheat noodles.
What is naengmyeon?
Naengmyeon (냉면) literally means "cold noodles." The dish comes from what is now North Korea and is known in two main styles:
- Pyongyang-style mul-naengmyeon: buckwheat noodles in a clear, chilled broth, often made from beef stock, sometimes mixed with dongchimi (radish water kimchi) liquid. The flavor is mild and clean.
- Hamheung-style bibim-naengmyeon: thin, very chewy noodles made mainly from potato or sweet potato starch, tossed in a spicy-sweet chili sauce.
Naengmyeon is usually served with slices of beef, pickled radish, cucumber, Korean pear and half a boiled egg, with vinegar and mustard on the side. At restaurants, staff often cut the long noodles with scissors.
What is makguksu?
Makguksu (막국수) is a buckwheat noodle dish from Gangwon Province, closely linked with the city of Chuncheon. The name is often explained as "noodles made roughly" or "made right away." The noodles are usually thicker and softer than naengmyeon noodles, with more of the nutty, earthy buckwheat taste. Makguksu is served with a spicy sauce, with chilled dongchimi broth poured over, or simply tossed in perilla oil with crushed seaweed and sesame.
Makguksu vs. naengmyeon: key differences
- Region: naengmyeon traces back to Pyongyang and Hamheung; makguksu is a Gangwon specialty.
- Noodles: makguksu noodles are buckwheat-forward, softer and break easily. Naengmyeon noodles can be buckwheat (Pyongyang style) or starch-based and very chewy (Hamheung style).
- Broth: naengmyeon broth is often beef-based; makguksu leans on dongchimi broth or no broth at all.
- Style: naengmyeon is a refined restaurant dish; makguksu is a more rustic, countryside dish.
- Texture: no scissors needed for makguksu — the noodles are tender.
Buckwheat noodles for makguksu and naengmyeon
[Hyojawon] 100% Buckwheat Noodles (500g)
Made with buckwheat only, with no wheat flour or starch added, so the noodles carry a strong nutty buckwheat aroma — ideal for makguksu. Because pure buckwheat noodles are delicate, cook them about 5 minutes, then rest them covered 5–6 minutes off the heat and rinse well in cold water. See Hyojawon Buckwheat Noodles.
[Bongpyeongchon] Buckwheat Noodles (420g)
Dried noodles made with Korean-grown buckwheat (33% of the noodle, according to the package) with no artificial additives. The small dark specks are finely ground buckwheat hulls. With a lower buckwheat share than 100% buckwheat noodles, they hold together more easily, so they work well for both cold mul-naengmyeon-style bowls and spicy bibim noodles. See Bongpyeongchon Buckwheat Noodles.
How to make cold buckwheat noodles at home
- Cook the noodles in plenty of boiling water following the package, stirring once or twice so they don't stick.
- Rinse in cold water, rubbing gently to remove starch, then chill in ice water and drain well.
- For a mul (broth) bowl: pour chilled broth — store-bought cold noodle broth, dongchimi liquid, or cold beef stock seasoned with a little vinegar, sugar and salt — over the noodles.
- For a bibim (spicy) bowl: toss with a sauce of gochujang, gochugaru, vinegar, sugar, soy sauce, garlic and sesame oil.
- Top with cucumber, pickled radish, half a boiled egg and toasted sesame. Add vinegar and mustard at the table.
Related: Perilla Oil Makguksu (Deulgireum Makguksu) Recipe
Where to buy buckwheat noodles in the U.S.
Find both noodles at our LA Koreatown store — 3506 W. 8th Street, Los Angeles, CA 90005 (Mon–Sat, 10 AM–6:30 PM) — or order online:
- LA Koreatown: free same-day delivery on orders of $49 or more
- California: free shipping on orders of $99 or more
- Mainland U.S.: free shipping on orders of $149 or more
- Dried noodles are shelf-stable and ship right after you order.
FAQ
Is makguksu the same as naengmyeon?
No. Both are Korean cold noodle dishes, but makguksu is a Gangwon buckwheat noodle dish with softer, nuttier noodles, while naengmyeon comes from Pyongyang and Hamheung and is usually served in a beef-based broth or with very chewy starch noodles.
Are naengmyeon noodles made of buckwheat?
Pyongyang-style naengmyeon noodles usually contain buckwheat. Hamheung-style noodles are made mostly from potato or sweet potato starch, which makes them much chewier.
Can I use buckwheat noodles for bibim naengmyeon?
Yes. Buckwheat noodles tossed in spicy gochujang sauce are delicious; they will just be softer and less chewy than starch noodles.
Why do my buckwheat noodles break?
Buckwheat has no gluten, so 100% buckwheat noodles are fragile. Stir gently, don't overcook, and rinse them in cold water right away.