If you're looking to serve naengmyeon at home, you can find packets of the buckwheat or sweet potato noodles at any Korean supermarket. The thin bunches of noodles, which are extremely chewy, should not be confused with sweet potato noodles that are used for jap chae, another staple Korean noodle dish. Rather, naengmyeon noodles are particularly bouncy, almost resisting chewing. The noodles will come with packets of bouillon broth and hot mustard oil; the rest is up to you. If you are making your own beef broth for the noodles, try using beef shin bones, which are commonly found at Korean markets. If you have on hand a jar of gochugang, either store bought or homemade, and some boiled eggs and vegetables, then you're well on your way to assembling the perfect cold noodle dish that nourishes without weighing you down. When you set the bunches of cooked naengmyeon into the cold broth, add a few ice cubes to the soup bowls so that you'll be slurping on chilly noodles all throughout the meal. About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, The Offal Cook.