Buckwheat

Buckwheat (memil) holds a special place in Korean cuisine despite not being a true grain — it is actually a seed related to rhubarb. The Donguibogam classifies buckwheat as cool in nature and sweet in flavor, noting it clears dampness-heat and benefits the intestines. Buckwheat is the essential ingredient in naengmyeon (cold noodles), one of Korea's most iconic dishes, originally from the northern provinces (modern North Korea) where buckwheat thrived in the cold mountain climate. The chewy, slightly grayish buckwheat noodles served in an icy beef broth became synonymous with summer refreshment. Buckwheat is also used to make memil-jeon (buckwheat crepes), a traditional Gangwon Province specialty, and soba-style noodles eaten with a dipping sauce.