Jungguk-naengmyeon

 (, ) is a type of "naengmyeon" (cold noodles) in Korean Chinese cuisine. 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.
History.
Despite the name, the dish originated in Korea. The flavour profile is influenced by chilled noodle dishes in Chinese cuisine, such as () and (), which are served cold but aren't noodle soups. The Korean Chinese dish incorporates the Korean tradition of serving noodles in icy cold broth ("naengmyeon").
Early records of the dish includes the mentioning of (, ) on 22 June 1947 in the newspaper "The Jeju Sinbo", and mentioning of (, ) in "The Dong-a Ilbo" on 25 September 1962. It is assumed that the dish was popularized in South Korea during the 1960s, when Chinese-style peanut sauce was largely replaced by peanut butter from U.S. military bases. In 1980s, high-end Korean Chinese restaurants in major hotels began to serve this dish.
Preparation and serving.
Chicken broth is usually used in "jungguk-naengmyeon". The broth, seasoned with ginger, onion, and rice wine, is served chilled with Chinese-style wheat noodles and toppings. Mustard and peanut sauce is usually added to the dish. The peanut sauce gives the soup thick, cream-colored, opaque look and nutty flavor. Common toppings include slices of boiled meat, blanched seafood such as shrimp, jellyfish, cuttlefish, vegetables such as thinly sliced cucumber and carrot, and tomato, as well as hard-boiled egg.