[1] The dish, consisting of icy cold broth with noodles, blanched seafood, fresh vegetables, and hard-boiled egg, is usually served with mustard and peanut sauce.

[2][3][4][5] Early records of the dish includes the mentioning of junghwa-yori-sik naengmyeon (중화요리식 냉면, transl.

“Chinese cuisine-style cold noodles”) on 22 June 1947 in the newspaper The Jeju Sinbo, and mentioning of jungguk-naengmyeon (중국냉면, transl.

[2][4] In 1980s, high-end Korean Chinese restaurants in major hotels began to serve this dish.

The broth, seasoned with ginger, onion, and rice wine, is served chilled with Chinese-style wheat noodles and toppings.