Usually, naeng myun comes in two main forms: Mul Naeng Myun and Bibbim Naeng Myun. The former is naeng myun in a cold beef broth with boiled beef, cucumber, daikon, sesame seeds, and a hard boiled egg as garnishes. In addition, one can adjust the taste by adding vinegar and Korean hot mustard to the broth. Mul Naeng Myun is extremely refreshing as one can also slurp the cold broth from the bowl, especially on a hot, blistering day. The latter is naeng myun in a spicy yet sweet chili paste but with the same garnishes as mul naeng myun. If you really want to eat noodles already concentrated with flavor sans broth, then choose Bibbim Naeng Myun instead.
I ended up having both kinds of naeng myun as we've shared our dishes within our dining party. The servers will give you a cup with warm beef broth which has a distinct simmered turnip flavor. It's great to drink, especially when you have to neutralize either the spice from the bibbim naeng myun or the sourness from the mul naeng myun.
As my Bibbim Naeng Myun arrived, I've mixed all of the components, even added some of the cold beef broth that came with it for another dimension of its flavors, and dug right in. This is certainly the best bibbim naeng myun I've had. The heat, flavor and sweetness from the chili paste all delivered well without being too intense as they meld together harmoniously. Also, the naeng myun itself had a nice degree of chewiness without being too difficult to bite through or coming out too soggy.