Ice-cold beef broth is not the first thing that comes to mind when you want to cool down in the summer, but Pojeong (포정 or 庖沃丁) may change that. The signature dish here is mul naengmyeon (물냉면 or 水冷面), or cold soup noodles, from the North Korean city of Hamhung. The broth is a point of pride in restaurants like this. It's a rich, beefy consommé. They first bring it to the table in a thermal carafe. You drink it hot to better appreciate the extraction of flavors. It's a dramatic contrast to how it's served with the noodles, chilled to a partial slush. Hamhung-style noodles are as thin as angel hair and made with buckwheat flour and potato starch, making them pleasantly chewy. They're topped with a few slices of chilled brisket and half a hard-boiled egg along with julienned cucumber, and radish for added texture. Typical condiments are vinegar and a spicy mustard that will clear out the sinuses. Use sparingly if at all. This dish stands out on its own. If you're not in the mood for soup, you can order bibim naengmyeon ( 비빔냉면 or 拌冷面). Instead of soup, it's served with a spicy vinegar-based sauce that you mix in with your chopsticks.