[8] It is topped with a hard boiled egg, beef shank or chashu pork, cucumber, kimchi, and seasonal fruit such as apple or watermelon[9][10] The Morioka style of cold noodle was brought to Japan by Yang Yongcheol (Korean: 양용철; Hanja: 楊龍哲).

In 1940, a new law called Sōshi-kaimei was enacted and he became Teruhito Aoki (Japanese: 青木輝人).

[12] In 1954 Aoki opened a yakiniku restaurant called Shokudoen (食道園) and served cold noodles on the Menu.

[17][18] The naengmyeon from Hamhung can be separated into two types: bibim-naengmyeon (Korean: 비빔 냉면; lit.

'mix cold noodles'), served without broth but mixed with chili paste, and mul naengmyeon (Korean: 물냉면; lit.